All Japan News Blog
2018-01-30
WOKUNI Spreading Japan’s high-quality fresh seafood to the world
By Aya Ota “WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appeared in Midtown in late October, and has become the...
2018-01-29
Shibumi Oita Fair held at a trendy kaiseki cuisine restaurant
By Keiko Fukuda It was right after their 2016 opening when the restaurant became the talk of the town as a “Japanese restaurant in downtown, to which people pay a lot of attention”. They won second pl...
2018-01-06
Fermented foods attract attention due to health-consciousness boom
By Elli Sekine “AEDAN”’ tent shop in the Saturday Farmer’s Market held in the very popular Ferry Building in San Francisco, which sells fermented foods such as miso and koji that are not sold at any o...
2018-01-05
Four Key Points of Selling and Developing Sake
By Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything definitive about a product’s characteristics. Howev...
2018-01-04
1st France Sake Competition
By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are excited to mention that Nanbu Bijin “Shinpaku” won the...
2018-01-03
Building a new era of sushi culture in the capital, Washington DC
By Aya Ota Washington DC is the nation’s capital, and the center of international politics. In such a city where top-ranked people from all over the world gather, there is a restaurant which offers tr...
2018-01-02
Ramen and sushi by a Sri Lankan chef
By Keiko Fukuda “I have a recent favorite ramen restaurant. You can have sushi with fresh ingredients there too,” said a friend of mine. It is Ramen Spott in Torrance. My friend continued, “I heard th...
2017-11-25
De-omakase style community-based sushi restaurant opens
By Elli Sekine / Eri Shimizu New Japanese cuisine projects have been more and more diversified each year, and the trend of the sushi business of the last few years has been high-end omakase style. How...
2017-11-24
Expanding consumption areas for Japanese sake and shochu
By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local large liquor stores that sell various alcoholic beve...
2017-11-23
“Best in the World! International Wine Challenge (IWC) Champion” Part 2
By Kosuke Kuji Nanbu Bijin Tokubetsu Junmai uses Iwate prefecture original sake rice “Ginotome” produced by Ninohe city, Iwate. This “Ginotome” was developed by the agricultural team headed by Mr. Ryo...