Articles

January 08, 2010

Swidden agriculture, known in Japanese as yakihata ("burned field") farming, has been conducted in Japan for several centuries. In contrast ...

November 24, 2009

Japanese owes its green color to the lack of fermentation. While smed s are far more common, there is ...

November 04, 2009

Japanese tea owes its green color to the lack of fermentation. While steamed teas are far more common, there is ...

October 01, 2009

Lean and flavorful, Japanese Shorthorn beef is popular with many connoisseurs of good food. It was approved as a native ...

September 04, 2009

Japanese honeybees are a subspecies of the Asian honeybee native to Japan. But although honey is a kitchen staple in ...

August 04, 2009

Since ancient times the Japanese have taken in essential minerals, such as sodium, calcium, and potassium, as well as iodine ...

July 14, 2009

Of the wide variety of noodles of Japan, among the most popular is a thick wheat flour noodle called udon. ...

June 02, 2009

Wasabi is known across the world as a condiment for sushi. It only grows under highly specific conditions, and, most ...

May 12, 2009

Eaten since prehistoric times, abalone is favored in Japan as a luxury foodstuff. It also has religious significance. The numbers ...

April 21, 2009

Several varieties of red turnip are grown in communities dotting the Kiso mountain range in Nagano Prefecture. They have mostly ...