THE ASAHI SHIMBUN
January 16, 2023 at 06:30 JST
Hidekatsu Suzuki, an associate professor at Ishinomaki Senshu University, holds a frozen nagatsuka, a deep-water fish that resembles an eel, in Ishinomaki, Miyagi Prefecture, on Nov. 1. (Atsushi Hara)
Regulars of a sushi restaurant at a university research institute in Chiba Prefecture may be familiar with the “neta” (toppings) on the rice, but newcomers could be left scratching their heads. [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
