Koshu: a pinkish indigenous grape of Japan
The Koshu grape variety is indigenous of Japan. It is lightly pinkish as a Pinot Gris, has thick skin so it can be quite tanninc, light aroma so it shows […]
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Photo essay: Autumnal leaves changing in Japan
Japan is famed for its glorious autumnal transformation when nature brightens up the skies with the colorful leafs …
Rokkaku: the first Michelin-stared Izakaya in Japan
Izakaya is a casual Japanese meal that, similarly to the Spanish tapas or British pub food, is made to complement alcoholic drinks like wine, beer, sake or spirits. At the […]
Sai: natural cuisine of Japanese chef with French pedigree at Myojinkan
At Sai, not the Olympic athletes compete against each other in the international spectacle, but the Nagano natural ingredients accomplish their finest performance in the hands of the Japanese chefs’ team […]
Gastronomic ceramics in Japan
In Japanese traditional tasting menu gastronomic ceramics have always played a supportive role to the chefs’ seasonal food presentation. The choice of the bowls, cups and plates is rarely limited […]
Making traditional washi paper in Japan
While there are only three towns in Japan still traditionally making Washi paper, you can make your own at home. In the videos bellow, I and my Japanese friend filmed […]
Kumano Kodo: finding the ethereal spirit in the Japanese forest
Animist, buddhist and shintoist confluence of peaceful coexistence is awakened on the Kii peninsula of Japan. For more than a millennium, ancient pilgrimage routes have, like ropes of hope, connected […]
Kikunoi: the most revered kaiseki restaurant in Kyoto
Kikunoi is perhaps the most influential kaiseki restaurant in Kyoto. The cuisine is traditional with a pinch of avant-garde as conducted by its third generation owner/chef Yoshihiro Murata. Inspiring three Michelin-stared […]
Cha Cha No Ma: tea from an expert with a bento lunch in Tokyo
Cha Cha No Ma literally means a dining room where tea is served. Hidden from the sights of the Tokyo’s manic shoppers in the narrow maze of shopping cul-de-sacs in […]
Toyo Cuisine Parisienne Saveurs Japonaises: cooking with the rare ingredients of France and Japan rises awareness of biodiversity
This humble, yet valuably informative and aesthetically minimalist cookbook introduced me to the rare ingredients that in their essence express the biodiversity of France and Japan. A minimum of soy […]