By YO SATO/ Staff Writer
April 12, 2025 at 07:00 JST
This onigiri-like “lump of carbonized rice,” kept under strict control at the Ishikawa Archaeological Foundation in Kanazawa on Jan. 22, retains its original look after 2,000 years. (Yo Sato)
The humble rice ball, eaten in Japan for thousands of years, is seemingly more popular now than ever, with specialty shops opening in succession and billions sold at convenience stores every year. [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
