By YUDAI OGATA/ Staff Writer
March 4, 2021 at 07:30 JST
Cups and bowls created by using a glaze made from sea urchin shells (Provided by Asahi Ando)
HIRONO, Iwate Prefecture--Sea urchin are a culinary delicacy, but because their shells are often seen as too difficult or costly to recycle, they end up getting tossed out in bulk. [Read More]
Stories about memories of cherry blossoms solicited from readers
Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
A series based on diplomatic documents declassified by Japan’s Foreign Ministry
A series on the death of a Japanese woman that sparked a debate about criminal justice policy in the United States
A series about Japanese-Americans and their memories of World War II
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
