• Features

Global Kitchen Series No.14 - France

  • April 2024
  • Features

Sensational IBARAKI sense

  • April 2024
  • Hotel Stories

Imperial Hotel, Tokyo

  • April 2024

Latest News

  • From the Editor

The Japanese People and Cherry Blossoms

  • delicious Japan
  • April 2024
  • Vol. 18

Sakura (cherry blossoms) are in full bloom for only about two weeks at most. As spring approaches, news programs predict when the cherry blossoms will open and when they will be in full bloom, songs about cherry blossoms are played on singing programs, and the streets are filled with accessories and food with cherry blossom motifs.

  • Feature

Sensational IBARAKI sense

  • delicious Japan
  • April 2024
  • Vol. 18

Ibaraki prefecture is a glorious place to explore, and it takes many visits to even start to tap into its wealth of cuisine and products. Fortunately, this is now condensed into an easy visit to IBARAKI sense. The vast expanse of Ibaraki, an hour or two from Tokyo on the Joban train line, is captured by a convenient visit to IBARAKI sense, with an expansive and evolving selection of the many joys collected in one place.

  • Feature

Global Kitchen Series No. 14 - France

  • delicious Japan
  • April 2024
  • Vol. 18

Exclusive interview with Mr. Jérôme PERDREAU, agricultural counsellor at the French Embassy in Japan.

  • Feature

Türkiye - Discover Unique Turkish Tastes

  • delicious Japan
  • April 2024
  • Vol. 18

Türkiye has been strategically developing its entry into the Japanese market throughout the year, centering on its participation in Foodex Japan every March. It has been holding B2B business matchmaking events, conducting buyer missions from Japan to Türkiye, and using further B2C promotional activities by influencers to increase exposure of Turkish food products.

  • From the Editor

Regions and Food

  • delicious Japan
  • November 2023
  • Vol. 17

Japan is an island nation with a land area of approximately 378,000 square kilometers in a bow-like shape. It is located between 120° and 150° east longitude and 20° and 45° north latitude, stretching around 3,000km from east to west and about the same from north to south.

  • Features

High-Quality Wines from Vineyards with Their Horizon

  • delicious Japan
  • November 2023
  • Vol. 17

My name is Ignacio Arzuaga Navarro. I am the second generation of “Bodegas Arzuaga Navarro,” a family winery. My father established Bodegas Arzuaga Navarro in 1987. In 1993, we started to trade wine.

  • Features

Global Kitchen Series No. 13 - Türkiye

  • delicious Japan
  • November 2023
  • Vol. 17

Celebrating the 100th Anniversary of the Establishment of Diplomatic Relations between Japan and Türkiye in 2024

  • Features

Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!

  • delicious Japan
  • November 2023
  • Vol. 17

Turkish cuisine is one of the three major cuisines of the world. To celebrate the 100th anniversary of the foundation of the Republic of Türkiye this year and the centennial of establishing diplomatic relations between Japan and Türkiye in 2024, “delicious Japan” called on three chefs active in Japan and abroad to create new recipes using Turkish ingredients. We want to unveil these recipes, which use hazelnuts and dried fruits from Türkiye and are intended to spread in the Japanese market.

  • Features

One-Night Two-Day Ibaraki Tour

  • delicious Japan
  • November 2023
  • Vol. 17

Embedded into the northern reaches of the great Kanto plain, Ibaraki Prefecture stretches from an extended seaside shoreline across agricultural fields and up into the hefty hills sprinkled with impressive Shinto shrines.

What's New

April 9, 2024
FEATURE: The Japanese People and Cherry Blossoms
FEATURE: Türkiye - Discover Unique Turkish Tastes
FEATURE: Global Kitchen Series No. 14 - France
FEATURE: Sensational IBARAKI sense
HOTEL STORY: Imperial Hotel, Tokyo
April 4, 2024
NEWS & TRENDS: A Comprehensive Wine and Gourmet Exhibition, "Spanish Summer," will be held at Tsukishima Spain Club!
April 2, 2024
NEWS & TRENDS: Special Interview with Masako SHIMOKAWA, Owner of T’s Restaurant
March 22, 2024
LOCAL ATTRACTIONS: One-Day Ibaraki Fun Tour
February 29, 2024
NEWS & TRENDS: GI Shinano Omachi, the first Japanese sake in Japan to receive GI two-stage designation, announced 15 certified sake types at a hotel in Tokyo on February 14, 2024
February 1, 2024
LOCAL ATTRACTIONS: Explore the Charms of Toyama
January 30, 2024
NEWS & TRENDS: Press Release: Ibaraki Prefectural Government will organize the “One-Day Ibaraki Fun Tour”
January 10, 2024
LOCAL ATTRACTIONS: One-Night Two-Day Yamanashi Tour
December 25, 2023
LOCAL ATTRACTIONS: Top Chefs From Shizuoka and Niigata Hosted a One-day Culinary Feast!
December 6, 2023
NEWS & TRENDS: Bonsai and Champagne Review - an event at The Peninsula Tokyo
November 24, 2023
FROM THE EDITOR: Regions and Food
FEATURES: High-Quality Wines from Vineyards with Their Horizon
FEATURES: Global Kitchen Series No. 13 - Türkiye
FEATURES: Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!
FEATURES: One-Night Two-Day Ibaraki Tour
HOTEL STORIES: Hotel New Otani Tokyo
August 17, 2023
LOCAL ATTRACTIONS: Kumamoto City's Promotion Project in the Tokyo Metropolitan Area
August 9, 2023
NEWS & TRENDS: Discovering the Flavors of Volfas Engelman: A Lithuanian Brewery Making its Mark on Japan
July 21, 2023
NEWS & TRENDS: "HIME BERRY" Strawberry Cultivation in Nepal
May 26, 2023
FROM THE EDITOR: Where is Japan's night-time economy heading?
SPECIAL REPORT: What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition
FEATURE: Global Kitchen Series No. 12 - Portugal
FEATURE: Wine and Food of Portugal
FEATURE: Bars in Tokyo
HOTEL STORY: The Peninsula Tokyo
November 22, 2022
FROM THE EDITOR: What Will be the "Future of Food" and the "Food of the Future" in Japan?
SPECIAL CONTRIBUTION: Hospitality, Entertainment, and Art in Food
FEATURE: Global Kitchen Series No.11 - Paraguay
FEATURE: Wine from Israel
FEATURE: Japan's Oldest Sake Brand Shirayuki
FEATURE: My Medicinal Cooking
FEATURE: 7th UNWTO World Forum on Gastronomy Tourism 12 to 15 December 2022 at Nara, Japan
FEATURE: SGS Nara Forum, Launch of a Terroir Value-sharing Concept at Region Level between Japan and Europe on GI Practices
HOTEL STORY: The Tokyo Station Hotel
August 1, 2022
NEWS & TRENDS: “un deux”, the patisserie for naturalist nutritious sweets, rooted in the community
May 24, 2022
FROM THE EDITOR: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: Special Report: Find the True Dynamism of Spices and Herbs
FEATURE: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: The Ministry of Agriculture, Forestry and Fisheries is Creating a Certification System for Vegetarian and Vegan
FEATURE: Promoting the Japanese Traditional Food “Tofu” to the Whole World
FEATURE: Global Kitchen Series No.10 - Estonia
FEATURE: It’s Time to Try Something New Potato Chips!
FEATURE: The 3rd EXPAT EXPO TOKYO will Take Place in November
HOTEL STORY: Hotel Century Southern Tower
March 2, 2022
NEWS & TRENDS: Nara and Wellness Tourism
December 3, 2021
HOTEL STORIES: Hotel Story: Grand Nikko Tokyo Daiba
November 25, 2021
GLOBAL KITCHEN: Global Kitchen Series No.9 - Hungary
November 22, 2021
NEWS & TRENDS: Kameda Seika Aims to Become a Global Food Company
November 20, 2021
NEWS & TRENDS: Will 2022 be the True “Year Zero” for Plant-based Food in Japan?
November 15, 2021
NEWS & TRENDS: A Genuine Splash of New Zealand is Right Here in Tokyo
November 7, 2021
FEATURE: Creating the Future of Food With Sustainable Transformation (SX) Management
July 29, 2021
NEWS & TRENDS: Tropical Afternoon Tea at Gentle
May 24, 2021
NEWS & TRENDS: The Vegan Ramen Restaurant in the Spotlight
March 30, 2021
HOTEL STORY: The Capitol Hotel Tokyu-The Principle of Fluidity and Immutability-
March 29, 2021
FEATURE: Global Kitchen: Seies 8 -The Netherlands
March 19, 2021
FEATURE: The Fourth “Natural Food: Audition to Discover New Recipes”
March 17, 2021
FEATURE: -GENTLE -Two Different Spaces within One Restaurant
December 29, 2020
NEWS & TRENDS: Masako HIRATA: Opening Up a World of New Vegan Sweets
November 10, 2020
NEWS & TRENDS: KRISTA EXHIBITIONS GOES VIRTUAL! 8 – 13 December 2020
November 4, 2020
HOTEL STORY: The Okura Tokyo -Dining Experiences for Encountering Japan's Terroir-
October 30, 2020
FEATURE: WHAT IS SAKE?
FEATURE: WHAT IS SHOCHU / AWAMORI?
FEATURE: Japan Sake and Shochu Information Center
October 27, 2020
FEATURE: GENTLE -Two Different Spaces within One Restaurant-
FEATURE: Exclusive Interview: Coleman Griffin
July 27, 2020
NEWS & TRENDS: The World's First BOSAI FOODS of VEGAN “V-Aid Bread” has been launched
May 14, 2020
FEATURE: FEATURE vol.10
HOTEL STORY: HOTEL STORY
February 29, 2020
NEWS & TRENDS: The 3rd Recipe Audition in HCJ 2020
December 23, 2019
FEATURES: VEGAN NOODLES are getting noticed as a way to accommodate food diversity
FEATURES: Nurturing Spirit in Dew Rose
December 3, 2019
GLOBAL KITCHEN: Global Kitchen Series 6: "ITALY"
FEATURES: Brown Rice Cafe -Organic Roasted Brown Rice Powder-
November 28, 2019
FEATURES: GENTLE -Italian & Sushi Bar with an evolved stance
FEATURES: AIN SOPH -Return To Your True Self-
November 13, 2019
New Issue: delicious Japan Vol.9
September 13, 2019
NEWS & TRENDS: Mushroom Fair at HOTEL CHINZANSO TOKYO
September 2, 2019
NEWS & TRENDS: Autumn Limited! Roast Chesnut Ice Blended
September 1, 2019
NEWS & TRENDS: Grape Cocktail Selection at THE CAPITOL HOTEL TOKYU TOKYO
June 27, 2019
FEATURES: "NATURAL FOOD -Audition to Discover New Recipes"
July 26, 2019
NEWS & TRENDS: Summer Limited! Strawberry Cheesecake Ice Blended (R)
June 21, 2019
FEATURES: Global Kitchen: Global Kitchen Series No. 5 - Australia
June 14, 2019
FEATURES: Exclusive interview with Hiroshi Horikawa, -Carrying on the Spirit- The Originator of California Roll
June 10, 2019
FEATURES: Exclusive interview with Atsushi Kojima, the chairman of Ganko Food Service Co., Ltd
June 5, 2019
Sake World News Letter #213 A New Era Begins in Japan
May 27, 2019
FEATURES: From the Editor: Food Diversity
April 19, 2019
SAKE CRAFT WEEK at ROPPONGI HILLS 2019
April 1, 2019
Sake World News Letter Another Brewing Season Wraps Up
January 11, 2019
HOTEL STORY: Chef Q&A -Shangri-La Hotel, Tokyo-
HOTEL STORY: Chef Q&A Ana InterContinental Tokyo-
December 20, 2018
FEATURE: Offering vegan choices in Japanese food Service
FEATURE: YASUO KUMODA: The Man Who Spread Tofu in the US
FEATURE: The Story of the First American "Kurabito" at Watanabe Sake Brewery
September 3, 2018
NEWS & TRENDS: Interviewing Mr. Hidetsugu Muraki of Organic Foods Life -part 2-
June 17, 2018
FEATURE: "ONE PIECE" - Tokyo One Piece Tower is a Full-time Attraction Theme Park -
May 21, 2018
NEWS & TRENDS: Story of Nakayama-Kichishoen
May 15, 2018
HOTEL STORY: Chef Q&A -Hilton Tokyo-
HOTEL STORY: Chef Q&A The Ritz-Carlton, Tokyo-
May 10, 2018
FEATURE: Global Kitchen: Series3 -WINE & FOODS from ISRAEL-
FEATURE: Restaurant Review: Kyoto Nijyōen Ginza 8-chome
May 8, 2018
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-1
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-2
May 2, 2018
FEATURE: from the editor -FOOD TRENDS SEEN IN TRADE SHOWS-
May 2, 2018
delicious Japan new issue: Vol.6
April 23, 2018
NEWS & TRENDS: Where is a dog? - Fine food & art café -

Back Issues (Click for PDF)

Vol. 18

Vol. 17

Vol. 16

Vol. 15

Vol. 14

Vol. 13

Vol. 12

Vol. 11

Vol. 10

Vol. 9

Vol. 8

Vol. 7

Vol. 6

Vol. 5

Vol. 4.5

Vol. 4

Vol. 3

Vol. 2

Vol. 1

Vol. 0