All Japan News Blog
2018-01-05
Four Key Points of Selling and Developing Sake
By Yuji MatsumotoMany 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. Howeve...
2018-01-04
1st France Sake Competition
By Kosuke KujiAt 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 OtaWashington 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 tra...
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 MatsumotoRecently 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 bever...
2017-11-23
“Best in the World! International Wine Challenge (IWC) Champion” Part 2
By Kosuke KujiNanbu 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. Ryou...
2017-11-22
Bringing peace of mind to New Yorkers by spreading the practice of Japanese tea ceremony
By Aya Ota“I need to spread the practice of Japanese Tea Ceremony in New York!” Soheki Mori, tea master, thought intuitively when she visited New York 22 years ago. “Such a busy city should seek spiri...
2017-11-21
A restaurant with concentrated hopes for “Succession of Sushi Culture”
By Keiko FukudaI still remember that I almost always ended up choosing “Koto” near the airport for the place to have lunch when I was in Orange County. This Koto has moved from the old location near J...
2017-10-30
SF Ramen Trend, 2017
By Elli SekineThe ramen boom of San Francisco sees no end in sight, and continues to enchant local ramen fans. During the past 10-year history of this SF ramen boom, those who took the lead of the fir...