Washi

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Kurotani Washi-no-sato: A visit to a historic Japanese papermaking village

Not far from Kyoto, there’s a village that has been dedicated to the traditional craft of washi papermaking for more than 800 years. Kurotani village is lulled in quiet nature, with streams of clear...
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7 wonders of Kyoto you didn’t know existed

An early, two-hour ride on the bullet train brought me to one of the most postcard-worthy cities in the world. After hastily dropping off the bags at the hotel, I set off to enjoy the first rays of sun sipping through the bamboo forest of Arashiyama and wrapped up the day savoring matcha in a tea house of Gion.
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Kyoto by the Sea: Secrets Behind Kurotani Washi Paper

Washi paper is a traditional Japanese paper, wa (和) meaning Japanese and shi (紙) meaning paper. It is one of Japan’s most fundamental artistic products which has formed the backbone of many other Japanese art forms during its 1,300 years of production.
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Okinawa 7-Eleven serves up Slurpee

As of Oct. 7, three Naha City 7-Eleven stores are serving up Coca-Cola and Fanta Melon Soda Slurpees. The drinks are available in three sizes starting at 100 yen (or about $1).
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Food & Drink
Cuisine: Japanese

It tastes soy good in Japan!

Soybeans really are “the magical fruit” here where traditional wisdom transforms them into a myriad of foods with a variety of colors, shapes and smells.
Photos by Kara Baker
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Food & Drink
Cuisine: Japanese

My Paradise: The world of Japanese clay pot cooking

Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
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Fall wine and food tips for outdoor entertaining

Autumn is the ultimate time for outdoor dining. For your next gathering, bring the party out to the deck or patio for an evening of enjoyable light bites and delicious wines.
The chicken nanban at Toritama in Yomitan is a bit heavy but has put this Okinawa chain on the map. (MATT BURKE/STARS AND STRIPES)
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Cuisine: Japanese

Toritama’s heavy, delicious chicken nanban dish something special

Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.
Photo by Takahiro Takiguchi
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Food & Drink
Cuisine: Japanese

Stripes' Trip: Fishy delicacy at the top of Enoshima

At the end of a long hike to the top of Enoshima Island, Uomitei offers gorgeous scenery and amazingly fresh shirasu fit for a great lunch high above the sea.