No17 [Experience] Ramen forever
Noodle soups are a synonym for success. Here are two examples in Singapore and New York. Even purists do not consider ramen (noodles in broth) […]
Month: December 2013
No17 [Gastronomy] Japan is ready to go
A country’s cuisine is of great importance to it, both culturally and economically. Many see its protection and preservation as being of vital importance. During […]
No17 [Cooking] Su-no-mono
Su-no-mono The ultimate pallet cleanser, ‘su-no-mono’ is an understated gem of Japanese cuisine. Refreshing and healthy, it […]
No17 [Interview] Shinkai Makoto’s words
The director of The Inner Earth and Realm of Agartha signals his comeback with The Garden of Words. His first work, The Place Promised In […]
No17 [Interview] Easy-Peasy Sushi
Many foreign chefs travel to Japan to learn the techniques of preparing traditional Japanese cuisine. The rising interest in Japanese cuisine around the world has […]
No17 [Interview] Okuda is preparing a taste revolution
The owner of two Michelin starred restaurants in Tokyo is moving to Paris to introduce the best of his cuisine. According to the respected Michelin […]
No17 [Interview] The evangelists of Japanese cuisine
The Agency for Cultural Affairs plays a key role in defending Japanese cuisine. We interviewed one of its directors. By the time this issue of […]
No17 [DVD] Criterion gives us a thrill with Zatoichi
One of Japan’s most popular characters, the blind masseur who handles a sword like no other, is the theme of a wonderful new boxed set. […]
No17 [Manga] A plunge into 1970s Japan
Yoshihiro Tatsui played a major part in manga history when, at the end of the 1950s, he coined the word gekiga (realist manga). Back then, […]
No17 [Travel] The tale of Edo and Tokyo
The Edo-Tokyo museum opened in March 1993. In the space of twenty years it has become an essential tourist destination. When you take a walk […]