Japanese & Fermented Culture

Health & Food

Japanese & Fermented Culture

Akafuku Mochi, an Ise Specialty, Whose Red Bean Paste Represents a Flowing River and Mochi Riverbed

Health & Food

Japanese & Fermented Culture

Implements for the Imagination at the KATACHI Museum, Curated by Uchida Koichi

Health & Food

Japanese & Fermented Culture

Making Ise a Spiritual Home Again: The History of Ise Pilgrimages and the Rebirth of Oharaimachi

Health & Food

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

A Taste Learned by Tongue: Ise Takuan, Packed with Love by Hayashishouten’s Mother

Health & Food

Japanese & Fermented Culture

Tofu Meister Kudo Shiori wants to spread the word about the hidden power of tofu.

Health & Food

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Foods

Look for smart ways to cut corners: Ideas on making meals the easy way from culinary expert Imai Mam

Health & Food

Japanese & Fermented Culture

How the Tango Festival became Children’s Day

Health & Food

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Foods

No-knead breadmaking: A technique for frazzled moms devised by a fermented food expert

Fermented Foods

Health & Food

Japanese & Fermented Culture

Terai Yukiya,the Happy Chef,Gives Cooking Tips to Delight Both the Cook and the Diner