The New York Times28d
The Most Important Person (in Japanese Food) You’ve Never Heard Of
Cole Saladino for The New York Times Supported by By Julia Moskin When Saori Kawano arrived in New York City in 1978 from Yokohama, most Americans’ ideas of Japanese food ended at instant ramen ...
Nature4y
The future of food science in Japan
As Japanese food science looks to the future, there are fresh twists for an age-old cuisine. The ancient ways of preparing Japanese food, known as washoku, was listed in 2013 by United Nations ...
NHK1y
The Power of Natto, a Japanese Superfood
Natto is a traditional Japanese fermented food with a unique smell and stickiness. In 2020, the National Cancer Center announced that high consumption of natto lowers mortality risk. Natto not ...