No.106 [HARUYO RECIPE] Cold mackerel soup (Saba-kan no Hiyajiru)
RECIPE 01 – Slice the cucumber, stir in the salt and leave aside for 5 minutes. 02 – Slice the lee [...]
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No.106 [FOCUS] The unique ryokan experience
Ryokan Yuen Shinjuku is one of Tokyo’s leading inns. / Eric Rechsteiner for Zoom Japan A symbol of Japanese ho [...]
No.106 [FOCUS] Nothing but a stay at an inn will do
Saikaitei Jidaiya is a medium-sized inn where you will feel like a pig in clover. / Odaira Namihei for Zoom Ja [...]
No.106 [COMMERCE] The secret and art of renewal
Sakanaya Marukama fishmonger’s sells ultra-fresh produce and much more besides. / Sekiguchi Ryôko for Zoom Jap [...]
No.106 [TRAVEL] Kabukicho Tower is a tour de force
The skyscraper, which opened its doors on 23 April, stands out among the other buildings surrounding it in the [...]
No.105 [HARUYO RECIPE] Japanese-style cold cake (Sukoppu keki)
RECIPE 01 – To make the syrup, mix the sugar and water together in a small bowl. Microwave for 30 to 60 [...]
No.105 [FOCUS] PRESS Min’yu, Fukushima’s other voice
Editor-in-chief Ono Hiroshi supports the “rebellious” side of his newspaper. / Eric Rechsteiner for Zoom Japan [...]
No.105 [CULTURE] Cinema Paradiso in Motomiya
Despite the ravages of time and nature, the Motomiya Eiga Gekijo is still standing after 109 years. / Eric Rec [...]
No.105 [TRAVEL] Sawara, Chiba’s Little Edo
You can walk alongside the Ono River, which flows through the centre of this former trading city, or take a bo [...]
No.104 [HARUYO RECIPE] Wafu Bagna Cauda (Japanese Bagna càuda)
RECIPE 01 – Peel the garlic and cut in two. Trim off the sprouting tip. In a small saucepan, gently heat [...]
N0.104 [FOCUS] leyasu – a little-known hero
The portrait of Tokugawa Ieyasu by Kano Tan’yu. / Collection of Osaka Castle To coincide with NHK’s drama seri [...]
N0.104 [TV] The camera explores times past
On the set of Dosuru leyasu? at the Kadokawa Daiei studio in Chofu. / Gianni Simone for Zoom Japan Every Sunda [...]
N0.104 [BOOK] “Made in Japan” vegan cuisine
Extract from Vegan Gastronomy by the chef of Faro Restaurant, in Tokyo / (C)Vegan Gastronomy, Masaharu Hatta F [...]
No.104 [TRAVEL] From Edo Castle to Imperial Palace
The precursor to Edo Castle was built in 1457 by Ota Dokan. / Eric Rechsteiner for Zoom Japan The current Impe [...]
No.103 [FOCUS] Up close with Minpo
Daruma decorated with cuttings from the Fukushima Minpo. These figurines are supposed to grant the wishes of t [...]
No.103 [PHOTOS] Ghosts of March 2011
Dwellings abandoned after the disaster and still standing in 2021 have finally been demolished. / Eric Rechste [...]
No.103 [PRICE] Eggs, we make a big deal of them
Several restaurant chains have had to withdraw items containing eggs from their menus. / Koga Ritsuko for Zoom [...]
No.103 [HARUYO RECIPE] Sake no wasabi shoyu itame (Salmon with wasabi)
RECIPE 01 – Cut the salmon slices into three, and the mushrooms into 6 or 8 pieces. 02 – Blanch th [...]
No.103 [TRAVEL] A public bathhouse unlike any other
The Kogane-yu is one of the last 500 public baths operating in Tokyo. Its management and decor have been broug [...]
No.102 [FOCUS] The man who never gives up
Re-elected for the third time in October 2022, Governor Uchibori Masao is determined to change the image of Fu [...]
No.102 [TASTE] Kitakata, the other home of ramen
Genraiken, opened by Chinese-born Ban Kinsei in 1926, is a Kitakata institution. / Eric Rechsteiner for Zoom J [...]
No.102 [TRAVEL] Aizu-Wakamatsu, the rebel city
Tsuruga-jo, the city’s castle, was rebuilt in 1965 after burning down at the end of the 19th century during th [...]
No.101 [FOCUS] Rent and return
At the end of rental manga, there was a card on which the customer’s number, rental date and return stamp were [...]
No.101 [TREASURE] A world that has not been lost
Naiki Toshio’s encounter with Lost World by Tezuka Osamu changed his life.Eric Rechsteiner for Zoom Japan Than [...]
No.101 [HARUYO RECIPE] Gudakusan soup (Gudakusan supu no moto)
RECIPE 01 – Slice the leek. 02 – Roughly chop the cabbage. 03 – Chop the ginger. 04 – [...]
No.101 [TRADITION] At setsubun, waste is a no-no
Ehomaki has become symbolic of bad practices in mass-market retailing. In a bid to maximise profits, the food [...]
No.101 [TRAVEL] In Iwate, rendez-vous with history
Nothing beats the small railway lines to let you fully enjoy the Iwate landscape.Odaira Namihei for Zoom Japan [...]
No.100 [TREND] Christmas in Japan
In Yoyogi-Uehara district, in Tokyo, the shops had already put up their Christmas decorations in November. / E [...]
No.100 [HISTORY] Reasons for the hype
Disguising yourself as a Christmas tree is one way of celebrating this festive season in Osaka. / Eric Rechste [...]
No.100 [TREND] All about fermentation
The exhibition “Fermentation Tourism Nippon“ in Fukui prefecture. / Hakko Department Ogura Hiraku believes so [...]
No.100 [HARUYO RECIPE] Wafu ankake hanbagu (Japanese-style hamburger)
RECIPE In a bowl, thoroughly mix together the minced pork, tofu, cornflour and salt. 01 – Divide the mix [...]
No.100 [TRAVEL] Welcome to Snow Country
The region is divided into “heavy snowfall areas” and “special heavy snowfall areas”. / Eric Rechsteiner for Z [...]
No.99 [TASTE] A return to favour for shoyu
In Bar Flute Flute, champagne has found an unusual companion: soy sauce./ All Rights Reserved The commitment o [...]
No.99 Shoyu, miso: top two
Packets of miso on a supermarket shelf. There is a wide range to suit all tastes./ Eric Rechsteiner for Zoom J [...]
No.99 [INFLUENCE] An empire named Kikkoman
The gigantic size of its industrial facilities illustrates the brand’s economic importance./ Eric Rechsteiner [...]
No.99 [HARUYO RECIPE] Wafu potetosarada ajitamasoe(Potato salad with egg)
RECIPE 01 – Plunge the eggs into boiling water and cook for 7 minutes. 02 – Thoroughly cool the eg [...]
No.99 [TRAVEL] Shodoshima, between soy and olive
Shodoshima and the Inland Sea seen from Goishizan./ Eric Rechsteiner for Zoom Japan Located an hour from Takam [...]
No.98 [FOCUS] En route to another Japan
The all-enveloping tarako (cod-roe) coloured livery of the KiHa trains recalls the Showa era. / Gianni Simone [...]
No.98 [FOCUS] ADVENTURE In Tojinbo, watch your step
Every year, between 15 and 25 people choose the Tojinbo cliffs to commit suicide. / Gianni Simone for Zoom Jap [...]
No.98 [FOCUS] TIP Tango, the incredible peninsular
Amanohashidate first appeared about 6,000 years ago when sea levels rose. / Gianni Simone for Zoom Japan Welco [...]
No.98 [HARUYO RECIPE] Kyuri no tsukudani (Pickled cucumber)
RECIPE 01 – Thinly slice the cucumber and add the salt. 02 – Mix 01 together well, then place a we [...]
NHK Drama Showcase [FILL IN THE BLANKS]
Interview with Hirano Keiichiro “Thinking about myself and thinking about society are inseparable things” The [...]
No.98 [TRAVEL] Aoniyoshi, the unforgettable train
The latest Japanese luxury train, the Aoniyoshi, will take you from Osaka to Kyoto via Nara./ Kintetsu Railway [...]
No.97 [FOCUS] Third age: the Japanese exprience
With almost 30% of its population aged over 65, Japan is working on a “long life project” (choju shakai). / Er [...]
No.97 [SEASON] Kakigori: Keeping cool!
Kakigori comes in a multitude of different flavours to suit all tastes. A summer speciality, this bowl of shav [...]
No.97 [HARUYO RECIPE] Toridango to Manganji togarashi no supu (Chicken broth with Manganji chilli peppers)
RECIPE 01 – Chop the Manganji sweet peppers and bell peppers. 02 – Cut the onion and mince in a fo [...]
No.97 [TRAVEL] In the footsteps of Prince Shotoku
Amagashi Hill offers a bird’s-eye view over Asuka, the region where Shotoku Taishi lived. / Eric Rechsteiner f [...]
No.96 [EVOLUTION] Kotobuki-cho has gone grey
Ageing have become main causes for concern in Kotobuki-cho. / Eric Rechsteiner for Zoom Japan Formerly a base [...]
No.96 [TASTE] A long love affair
With 1,936 restaurants, Sukiya, founded in Yokohama, is the main gyudon chain in Japan. / Eric Rechsteiner for [...]
No.96 [HISTORY] Siu mai, an iconic morsel
Of Chinese origin, siu mai is closely linked to the history of the city of Yokohama. / Kiyoken Kiyoken has bee [...]
No.96 [HARUYO RECIPE] Shumai Siu mai (steamed pork dumplings)
RECIPE 01 – Blanch the peas in boiling water then drain well. 02 – Chop the leek and ginger finely [...]
No.96 [TRAVEL] Sankei-en, a big surpris
The relocated three-storey pagoda of Tomyo-ji Temple in Kyoto, is the only building visible from anywhere in t [...]
No.95 [TRADITION] Improving the daily routine
The ekiben-uri in Hitoyoshi station, Kyushu. / Odaira Namihei for Zoom Japan Once the symbol of good food on J [...]
No.95 [FOCUS] An uncertain future for the train
The pandemic has been a major factor in driving away train passengers in Japan. Mojiko Station, at the norther [...]
No.95 HARUYO RECIPE OPEN INARI-ZUSHI (Fried tofu pouches with rice)
RECIPE For the aburaage: 01 – Rinse the aburaage in boiling water to remove grease. 02 – Cut in tw [...]
No.95 [TRAVEL] The early Christians of the Goto Islands
Consecrated in 1908, the redbrick Dozaki Church is located on the main island of Fukue. / Eric Rechsteiner for [...]
No.94 [HARUYO RECIPE] Ingen to gyuniku no nikomi (Braised beef with beans)
RECIPE 01 – Cut the beans into 3-4 cm long pieces and the ginger into matchsticks. 02 – Heat the b [...]
No.94 [THE PAST] Still a red-hot issue
Among other things, Kishi Toshihiko has edited an encyclopaedia of Manchurian history. / Eric Rechsteiner for [...]
No.94 [FOCUS] Lessons of Manchukuo
Mukden railway station (present-day Shenyang) and the famous Asia Express train, flagship of the South Manchur [...]
No.94 [DISCOVERY] Shochu, a potent drink
Though shochu is still having difficulty taking root in Europe, it’s very popular in Japan. / ©DR After sake’s [...]
No.94 [Travel] On the banks of Lake Kasumigaura
Surrounded by numerous canals, rivers and lakes, Itako is definitely a “water town”. (C) Eric Rechsteiner for [...]
No.94 [YURI’S RECIPE] Children’s Day SWEETS FOR 5TH OF MAY
In Japan, May 5th is called tango no sekku, which translates as Children’s Day or the Boy’s Festival. It is a [...]
Vol.93 Sakoku or spirit of closure
Japan welcomed nearly 32 million foreign visitors in 2019, in contrast to only 250,000 in 2021! The Japanese g [...]
Vol.93 [ENCOUNTER] The weight of history
According to Ito Gaichi, this tendency to look inwards has its roots in the country’s past. According to write [...]
Vol.93 [HARUYO RECIPE] Chizu Takkarubi (Tak kalpi with cheese)
RECIPE 01 – Dice the chicken and leave to marinade for 30 minutes. 02 – Cut the cabbage into squar [...]
Vol.93 [YUM!] Welcome to tasty dishes from abroad
Ji pai, similar to Taiwanese kara’age, enjoys a high level of popularity. For some months now, the Japanese ha [...]
No.93 [TRAVEL] Shimonoseki, point of entry
The Kanmon Straits separate the main island of Honshu from the island of Kyushu Located at the western tip of [...]
No.93 [YURI’S RECIPE] Seasonal flavour “SAKURA SWEETS”
The beautiful cherry blossoms season has come. I have to say that the cherry blossom season is something most [...]
No.92 [FOCUS] Okinawa’s desire for change
Elected as governor of Okinawa Prefecture in 2018, Tamaki Denny will try to retain his position in the electio [...]
No.92 [DISCOVERY] The great tradition of awamori
Awamori aged for 5 years in a pot (kamejikomi) produced by the Ishikawa distillery. In the space of just a few [...]
No.92 [TERROIR] Delights for the palate
Unlike other soba, those made in Okinawa do not contain buckwheat flour. Okinawa’s cuisine with its diverse in [...]
No.92 [Travel] Heading north on Route 58
Heart Rock Beach, Korijima, is where lovers meet! Our reporter followed the famous artery from south to north [...]
No.92 [YURI’S RECIPE] Hidden secrets of “HANAMI DANGO”
It’s still cold, but it’s already spring on the calendar. Daffodils and crocuses are begin to bloom, signallin [...]
Vol.91 [HARUYO RECIPE] Matcha mendiants
Matcha mendiants RECIPE 01 – Prepare a bain-marie by placing a cloth on the bottom of a saucepan to plac [...]
[YURI’S RECIPE]Power of green tea “MATCHA SWEETS”
What is matcha / green tea? Talking about matcha or green tea, what comes to mind first? A pale green, clear-c [...]
Vol.91 [FOCUS] Mizuki’s 100th anniversary
Self-portrait of Mizuki Shigeru surrounded by his most famous characters. A titan of manga culture, Mizuki Shi [...]
Vol.91 [DESTINY] “He was a workaholic”
Photo of Mizuki Shigeru on display in Kitaro Chaya, in Chofu, in the western suburbs of Tokyo. Haraguchi Naoko [...]
Vol.91 [TRADITION] Their Valentine’s Day now
Home-made chocolates are now very popular in Japan. In Japan, this day for lovers has long been synonymous wit [...]
No.91 [Travel] Close to the sea and people
The Michinoku Trail provides breathtaking scenery like the Kitayamazaki Cliffs in Iwate Prefecture. The Michin [...]
No.90 [HARUYO RECIPE] KUSADANGO
KUSADANGO Rice dumplings with yomogi (Japanese mugwort) RECIPE 01 – Blanch the spinach and rocket leaves [...]
No.90 [YURI’S RECIPE] Japanese aesthetic “NERIKIRI”
©2021wagashiart.com December is an exciting time in Europe to prepare for Christmas. However, December is more [...]
No.90 [FOCUS] Once upon a time… Tora-san
This fictional character created by the filmmaker Yamada Yoji has left a deep impression on Japanese society. [...]
No.90 [PLACE] Shibamata or the soul of the Tiger
The spirit of Tora-san is ever present in this district in the north-east of the capital where he lived. Otoko [...]
No.90 [TREND] Japanese-style panettone
This Christmas specialist bakeries will be offering their customers this popular Italian speciality. The Japan [...]
No.90 [TRAVEL] In the north lived the Jomon
The Sannai Maruyama site provides an insight into the way the Jomon people lived. Tohoku welcomes the inclusio [...]
No.89 [HARUYO RECIPE] SABA NO TOMATO-MISO NI
SABA NO TOMATO-MISO NI (Mackerel simmered with miso and tomato) RECIPE 01 – Salt the mackerel filets, th [...]
No.89 [FOCUS] 1966: Beatlemania
29 June 1966. Akasaka police notice near the Beatles’ hotel asking Beatles fans not to gather and to go home. [...]
No.89 [DESTINY] A part of the legend
Yokokura Kunie with the little flag she made for the Budokan concerts. At the age of 17 Yokokura Kunie was luc [...]
N0.89 [EATING & DRINKING] CRISIS A bad time for sake
To make sake, breweries use sakamai or sake rice. As a result of the health crisis, the decline in sake consum [...]
No.89 [TRAVEL] Iizaka Onsen: A licence to bathe
A small Shinto shrine adjoins Sabakoyu, the oldest public bath in Iizaka Onsen. The famous spa is very popular [...]
No.89[YURI’S RECIPE] So popular and so versatile “DAIFUKU MOCHI”
Of all the Japanese sweets which would I want to eat the most? When I thought about this, one of my favourites [...]
No.88 [HARUYO RECIPE] ONIGIRAZU
ONIGIRAZU RECIPE 01 – Place a sheet of nori on some clingfilm. 02 – Cut the nori sheet in half but [...]
No.88 [FOCUS] Rice – a treasure in peril
Rice dominates the landscape in the archipelago whatever the season. At the heart of Japanese culture, today t [...]
No.88 [DESTINY] Rice sommelier Nishijima Toyozo
Nishijima Toyozo promotes rice as a way to avoid the decline of the country. Considered the country’s leading [...]
No.88 [READING] Kajitsu or embracing plants
Tomato Berry no Kanten Yose (Vegetable aspic with berries and tomato). The famous New York restaurant has publ [...]
No.88 [TRAVEL] Noto, a piece of land-sea heaven
Located in the north of the peninsula, the Shiroyome Senmaida rice fields plunging down to the Sea of Japan ar [...]
No.88 [YURI’S RECIPE] Heartwarming “DORAYAKI”
It’s October and in Europe that means cooler weather as the chill of autumn sweeps through the continent. That [...]
No.87 [YURI’S RECIPE] Simple but deep “OHAGI”
Re-imagining sweet “Flower ohagi” When I came to live in the UK, I came across the well known desert, rice pud [...]
No.87 YUM The raindrop that creates dreams
The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide. A pastry shop in Yamana [...]
No.87 [HARUYO’S RECIPE] MIZU SHINGEN MOCHI
MIZU SHINGEN MOCHI (Raindrop cake) PREPARATION 01 – Wash a glutenous rice with plenty of water. 02 ̵ [...]
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