Vol.94 [HARUYO RECIPE] Ingen to gyuniku no nikomi (Braised beef with beans) 13/05/2022 // 0 Comments 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 13/05/2022 // 0 Comments Among other things, Kishi Toshihiko has edited an encyclopaedia of Manchurian history. / Eric Rechsteiner for [...]
No.94 [FOCUS] Lessons of Manchukuo 13/05/2022 // 0 Comments Mukden railway station (present-day Shenyang) and the famous Asia Express train, flagship of the South Manchur [...]
No.94 [DISCOVERY] Shochu, a potent drink 13/05/2022 // 0 Comments 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 13/05/2022 // 0 Comments 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 13/05/2022 // 0 Comments 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 13/04/2022 // 0 Comments 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 13/04/2022 // 0 Comments 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) 13/04/2022 // 0 Comments 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 13/04/2022 // 0 Comments Ji pai, similar to Taiwanese kara’age, enjoys a high level of popularity. For some months now, the Japanese ha [...]