All Japan News Blog
2018-05-02
By Yuji Matsumoto The average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entrée is $14.50, $5.50 is spent on alcoholic beverage...
2018-05-01
By Aya Ota Sake Bar Satsko” stands like a hide-out in a corner of Alphabet City in the East Village District. As soon as you step into the space, you feel so comfortable and nostalgic, like you have j...
2018-04-30
By Keiko Fukuda “When parents are busy, they are not able to cook meals that require time and effort for children. It may be alright to feed children fast food or frozen foods as long as their stomach...
2018-04-08
By Elli Sekine It has been 7 or 8 years since izakaya-style restaurants started to permeate the San Francisco area. Now, they are surely settled in American society, and have become a part of San Fran...
2018-04-07
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
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
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
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
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
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...
