By HIROYUKI MAEGAWA/ Staff Writer
June 21, 2022 at 07:00 JST
Masayuki Okuda, left, chef and owner of Yamagata San-Dan-Delo, and chef Kazunori Akita cook pasta dishes on April 29 in the Ginza district of Tokyo’s Chuo Ward, using raw ham and pancetta salted meat based on Japan-produced pork. (Hiroyuki Maegawa)
Fears of African swine fever (ASF) are keeping raw ham from Italy, along with sausages made in Germany and other renowned meat products from Europe, off Japanese tables. [Read More]
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
A peek through the music industry’s curtain at the producers who harnessed social media to help their idols go global.
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 about Japanese-Americans and their memories of World War II
