By MIKAKO OTSUBO/ Staff Writer
November 24, 2022 at 07:00 JST
Fish fins are placed in a cooking tray for drying in a refrigerator. It takes about half a day for the fins of sardines and other small fish to dry out, but requires around three days for leopard coral groupers and other larger fish species, according to Emiko Yamabe. (Mikako Otsubo)
Emiko Yamabe’s 20s were spent job-hopping and soul-searching, but now, aged 48, she says she’s having the time of her life. [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
