By TAKASHI NAKAJIMA/ Senior Staff Writer
December 17, 2022 at 06:30 JST
Tokie Mizuno, second from right, explains how to use the DeliSofter cooker during a trial session held on Sept. 20 in Kyoto’s Nakagyo Ward. (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]
A peek through the music industry’s curtain at the producers who harnessed social media to help their idols go global.
A series based on diplomatic documents declassified by Japan’s Foreign Ministry
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
A series about Japanese-Americans and their memories of World War II
