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Why, Japan, Why?: International Food Fails of Japan
In a country where only 24% of the population even have a passport (compared to 45% of Americans and 78% of Brits), the closest most Japanese have ever been to “foreign” food is the restaurant down the block. Not surprisingly, this black hole of experience plays out in some entertaining ways. Read more…
Seasonal Secret: A sea of purple, delighting the populace for hundreds of years
In the West, it’s rare to see more than a couple of delicate butterfly-like Japanese iris artfully ringing a pond at the local botanical garden, but in Japan, they grow whole fields stuffed with every variety and color combination imaginable, to create a sea of graceful nodding purple, as far as the eye can see…read more
Japanese Home Cooking: Mint-Cilantro Udon with Fresh Ginger and Meyer Lemon and Hamachi Tataki with Tomato-Ginger Sauce
Here are two recipes from this month’s book giveaway! Check back in July to see if you won the cookbook drawing, but in the meantime please enjoy a delightful summertime supper that’s short on the prep time and the slaving over a hot stove part, and long on delicious Japanese-inspired flavor….read more
The Thing I Learned Today: Why yes, that mold IS a National Living Treasure: Everything you ever wanted to know about making sake
My friend Mac—the Kanpai Planet YouTube channel host who delves into All Things Alcoholic in Japan—actually went to Sado Island and spent a week making sake with the masters. He produced these videos so we can come along too!…read more
Book Review: The Breakaway Japanese Kitchen by Eric Gower
Every single one is delicious and easy to make. These aren’t the traditional Japanese staples; they’re “fusion” inspirations that marry traditional Japanese flavors to meats and vegetables we’re more familiar with in the West…read more
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