By HIROSHI ONO/ Staff Writer
January 12, 2023 at 07:30 JST
An appetizer salad made with seasonal vegetables is topped with slices of salt-pickled beef tongue, which was used as a preservative food on naval vessels. It comes with a dressing made with miso, rice vinegar and Japanese mustard. (Hiroshi Ono)
MAIZURU, Kyoto Prefecture--A Japanese naval hero once described as “the Nelson of the East” would feel right at home savoring the new menu offered at a restaurant here that in his time operated as a favored ryokan. [Read More]
Stories about memories of cherry blossoms solicited from readers
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 on the death of a Japanese woman that sparked a debate about criminal justice policy in the United States
A series about Japanese-Americans and their memories of World War II
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
