Filled with salmon or cod roe or plums, onigiri, the local equivalent of sandwiches, provide endless variety. Japan 1, PB&J 0.
When a mammoth fish makes headlines, the author visits Tokyo's tuna auctions for a view of the action.
Japanese housewives stay out of the kitchen the first day of the year. How they prepare for their day off.
Japan is home to cuisine from far-off lands like China and America. The author shares his pick of the two.
The famed Michelin guide gave more stars to cuisine in the Japanese city than the French culinary capital.
After the country placed a legal limit on waistlines, the author reflects on why he loses weight while he's there.
A modern monk invites the author to dinner--with one catch. Everyone must wear blindfolds.
A marathon dinner in Japan leaves the author too full to enjoy the Waygu steak. SLIDE SHOW I
David Nakamura explains how to prepare for and enjoy a 30-course meal.
After the author accidentally eats whale at an office party, he explores why the Japanese serve it--and why Americans object.
At a bar made famous by Lost in Translation, the author gets an unpleasant surprise at the end of the night.
In the middle of a ten-course feast at a Tokyo tofu restaurant, another Japanese specialty is served: earthquake.
At Tokyo's Beer Mile, runners drink one brew every 400 meters. But the real party begins after the race.
Forget air conditioning. Eating eel is the way to stay cool this summer, according to Japanese tradition.
A man who became a chef in Japan's last recession teaches the author something about resilience.
American influence in Okinawa has inspired residents to add Spam to noodles and corned beef to omelets.
A Japanese CEO is trying to revive his country's agricultural sector by encouraging young people to farm.
A year in Tokyo gives the author a chance to taste all the city --rated number one by Michelin--can offer.