All Japan News Blog
2018-04-07
Standardize Labels
By Yuji Matsumoto When I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. The same goes even for the Japanese, unless you h...
2018-04-06
First in the world! Ginjo event held at the United Nations Headquarters: Part 3
By Kosuke Kuji In the previous column, Naotaka Miyasaka, 7th President of Japan Premium Sake Association wrote the association had set sail with the goal to establish Ginjo sake worldwide. No brewery ...
2018-04-05
Introducing the “Japan quality” to the world, that Japan is so proud of
By Aya Ota In a corner of the busy Midtown East District, you will find a heavy dignified looking door with a family crest design. As soon as you step into the space behind the door, the crisp air is ...
2018-04-03
A casual dining experience with udon as the main selling point
By Keiko Fukuda The number of ramen restaurants have reached the point of saturation not only in Los Angeles, but also in San Francisco, and New York. Now, Japanese udon noodles have slowly begun to s...
2018-02-26
A new place that carried over a legendary kappo restaurant tradition
By Elli Sekine During the last half of the nineties in San Francisco, people were enjoying the economic growth, and traditional washoku such as high-end sushi, kappo, and kaiseki-style Japanese cuisin...
2018-02-25
Sake Seminar of the Future
By Yuji Matsumoto Conventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake categories. Textbooks and professional books have t...
2018-02-24
First in the world! Ginjo event held at the United Nations Headquarters: Part 2
By Kosuke Kuji The previous column detailed the first Japanese sake tasting event in the world held at the United Nations (UN), organized jointly between the Japanese government and Japan Premium Sake...
2018-02-23
Ramen and creative Japanese cuisine are enjoyed at modern and sophisticated space
By Aya Ota In the Flatiron District, there is a restaurant known as a modern and sophisticated space where you can enjoy superbly creative washoku and ramen. It is "ROKI Le IZAKAYA". It is also gainin...
2018-02-22
A restaurant particular about ingredients, run by a chef from Matsuhisa
By Keiko Fukuda There is a restaurant on the first floor of a modern building that stands out facing Melrose Avenue. It is UMEDA, run by Mr. Takuya Umeda who used to be a chef at Matsuhisa, and became...
2018-02-02
Marufuku “Hakata ramen” breaking in to Japan Town of San Francisco
By Elli Sekine A new ramen phenomenon is happening again in San Francisco’s Japan Town, a highly-competitive district for ramen restaurants. Over the last few years, the popularity of “tonkotsu style ...