Saveur | Oct, 2010
It exists somewhere between the earth and the briny sea. Papery sheets, crisp and fragrant, lavish with what the Japanese prize as umami -- mouthawatering savoriness.
The Art of Eating | Spring, 2010
In Japanese cuisine, the word for a chef is itamae, literally "before the board," originally a reference to the head cook of a restaurant, who stood before a cutting board and sliced the ingredients -- the most critical job.
The New York Times | Sept, 2009
On a busy Friday morning, a packed commuter train slid across an overpass and into a station in central Tokyo. Business-attired men and women poured out and raced to glass-and-steel office towers nearby. My friend Lloyd Nakano and I watched from the street.
Saveur | Aug-Sept, 2009
Hisao Nakahigashi began his rounds at seven in the morning. Dressed in a brown suede jacket, jeans, and orange rubber boots, the chef guided his sliver van along narrow, winding lanes in the norther outskirts of Kyoto, Japan's former imperial capital.
Gourmet | December, 2008
A snow-covered path leads to a rustic wooden lodge deep in the mountains of northern Japan. Itís the middle of winter, and I enter a dining room where guests sit cross-legged on tatami mats, wearing thick indigo cloaks over cotton robes, the same outfit I have on.
The New York Times | October 15, 2008
You would think that chefs trained in French technique, in which slowly simmered stocks are the carefully concocted foundations of almost every dish, would find it laughable to rely on a quickly steeped broth of kelp and dried fish.
Saveur | October 2008
As the sun rises over the Himalayan foothills, a hundred or so women gather in small groups at the edge of a lushly green gorge, carrying on their backs bamboo baskets suspended from straps running across their heads.
Audi Magazine (Brazil) | September 2008
Chef Seiji Yamamoto of Tokyo's Michelin-starred restaurant Ryugin in action in his kitchen.
Gourmet.com | August 2008
Summertime is barbecue time, of course, but this year, instead of breaking out my trusty Weber, I decided to try my hand at a rustic form of grilling from Japan called robata.
Saveur | August-September 2008
In an old warehouse located in Fuchu, a small town in Hiroshima prefecture, 400 miles southwest of Tokyo, Kunihiko Kanemitsu, a 63-year-old Fuchu native, shows me around the cool, dimly lit concrete room where he works.
Saveur | February 2008
For generations, the citizens of Kyoto, the onetime capital of Japan, have been nurtured by the traditional cooking style known as obanzai.
salon.com | February 2008
In the Quentin Tarantino movie "Kill Bill," Uma Thurman flies to Okinawa on a fateful mission: to find the greatest samurai blade ever forged.
Islands | November 2007
Japanese pottery involves more than just sublime ceramics — it's as integral to that country's cooking as the ingredients themselves.
New York Magazine | April 23, 2007
Hisao Nakahigashi inspecting negi (Japanese leeks); a set of appetizers, or hassun; Nakahigashi at work.
Health magazine | November 2006
Our super simple spread saves time and calories — but tastes like you've been cooking for days.
The New York Times | September 13, 2006
In the Chao Chiu Association clubroom three floors above Canal Street in Chinatown six men are seated around a table.
Health | May 2006
Build stronger, happier relationships — by taking a closer look at the part you play. After years of counseling couples in transition, Denise Mosher knew a bad relationship when she saw one.
The New York Times | January 4, 2006
By 6 p.m. the after-work crowd jams the Chicken Shop in this city in southernmost Japan.
Health | November 2005
Winter squash is as versatile as it is power-packed. Winter squash may have shown up on your table for years without much fanfare, but beneath its thick skin is a bevy of powerful nutrients.
Gourmet | August 2005
On Japan's southern island, Kyushu, even the most exquisite pottery is designed with the menu in mind.
Hemispheres | May 2005
Cultural immersion is easy for guests at a Japanese ryokan. A quiet respite from the bright lights and fast pace of the city, these inns offer relaxation rooted in custom, comfort, and tranquility.