By TAKASHI NAKAJIMA/ Senior Staff Writer
December 17, 2022 at 06:30 JST
Keita Miyoshi, left, fourth-generation proprietor, and Yukiko, the proprietress of restaurant Umenoi in Kyoto’s Nakagyo Ward, on Sept. 20 (Takashi Nakajima)
To help those who are having difficulties chewing, an increasing number of well-established restaurants are serving Japanese “unagi” eels so tender that they melt in the mouth. [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
