THE ASAHI SHIMBUN
July 23, 2022 at 08:30 JST
Many patrons turn up at Koshinan in Tokyo’s Koto Ward on May 15, the soba restaurant's last day. (Satomi Sugihara)
Takayuki Omori was shocked when he found bumps on the arms of his eldest son after letting him hold dumplings made from “soba” buckwheat flour three years ago. [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
