Every rice paddy is unique; receiving varying amounts of sun, wind, and wild visitors, combined with different water retention rates, soil composure, and farming methods, subtle differences in the resulting sake can be enjoyed.
Takatori-yaki ceramics are made with a mixed clay; clay with iron content obtained from Koishihara, and white clay from Nanakuma, Fukuoka. The pounding, mixing, and filtering process takes 2 to 3 months after which the clay is vacuumed sealed and rests for a few months until it is ready to be used.
The first Japanese owned sake brewery in UK, Dojima Brewery in picturesque grounds of Fordham Abbey. Their delicious smooth junmai and flavourful vintage sake are brewed with care, devotion, and dedication.
Edo period, between 1603 and 1868, is known to be one of the most eco friendly times in Japanese History. Reusing and recycling was a huge part of daily day life for the general public. Today we focus on the heavily recycled and reused item of everyday life....
Tokyu Hands Store aka 'shopping heaven' hosted 'Manhole Festival'. A collection of colourful designs inspired by ancient heroes, manga, crocodiles, and even fairy tales...
16 breweries from around the country gathered to offer their prided sake, from Akita, a mountainous northern prefecture on the main island of honshu, to Saga prefecture in Kyushu, the most southwestern of Japan’s main islands.
Another well-known and much loved Japanese food, Tempura. We visited one Tempura restaurant that has been in business for 116 years. The facade of black timber stripes through which we can see glimpses of the interior feels very promising.
A walk through the garden of 'Adachi Museum of Art' that has been honoured as 'Japan's No.1 Garden' by The Journal of Japanese Gardening for the 16th consecutive year since 2003.
The oldest among the schools of 'Hocho-do', 包丁道, the traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. This Shinto 神道 ritual is held at 'Kanda Myoujin' 神田明神 in Tokyo every year, on a Sunday in ...
Popular Japanese New Year's food mochi - the stickiness represents perseverance and the stretchy quality symbolizes longevity... let's discuss the numerous ways to enjoy mochi!