Vol. 8 / May, 2018

Atsushi Kojima Chairman, Ganko Food Service Co., Ltd.

-Carrying on the Spirit- The Originator of California Roll

Global Kitchen Series 5: AUSTRALIA

"Natural Food: Audition to Discover New Recipes"

Food Diversity




Vol. 7 / October, 2018

Offering vegan choices in Japanese food service

Yasuo Kumoda - the man who spread TOFU in the US

DARRYL CODY BRAILSFORD: The Story of the First American "Kurabito" at Watanabe Sake Brewery

Global Kitchen Series 4: BELGIUM

Tokyo One Piece Tower is a Full-Time Attraction Theme Park

Amuse Museum: Asakusa’s Hidden Gem

"Humanization" - treating pets as Family Members / Interviewing Hisashi Ishiyama




Vol. 6 / May, 2018

from the editor
-FOOD TRENDS SEEN IN TRADE SHOWS-

Global Kitchen: Series3
-WINE & FOODS from ISRAEL-

Restaurant Review: Kyoto Nijyōen Ginza 8-chome

DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-2

DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-1

COOK HEALTHY & COLORFUL




Vol. 5 / December, 2017

Global Kitchen: Series2 -WINE & FOODS from NEW ZEALAND-

WHO'S UP FOR A NIGHT-TIME FUN?

Bio C' Bon Japan: Ranging from Novelty to Nostalgia

DECODING Japanese Food Trends from Trade Shows -Series 2-

Natural Food -Audition to Discover New Recipes-

The Frontline of Promoting Inbound Tourism: The Night-Time Economy




Vol. 4.5 / October, 2017

GEKKEIKAN -For Your Lifestyle Taste

ALL ABOUT KOJI - RICE MALT

Healthy & Delicious Konnyaku on Your Table

About "Marukome"

Fermented Condiments and Nihonshu (Japanese Sake)

Traditional Japanese Ingredients to the World

delicious Japan Sepecial Extra Edition -from the editor-




Vol. 4 / May, 2017

ANTI-AGING COOKING at Brasserie Le Rire

Has Japan's Organic Age Arrived at Last?

Global Kitchen: Series1
-EAT POLAND-

DECODING Japanese Food Trends from Trade Shows

Interveiw with Hiroshi Tajima, Executive Director of Washoku Japan




Vol. 3 / October, 2016

Cooks Who Pass on Japan's Culinary Traditions

Hitoshinaya -The Ultimate Food to Eat at the Doorway to the sky-

GLUTEN-FREE BOOM -in the Runup to the 2020 Tokyo Olympics-

Restaurant Review: Japanese Restaurant Horikawa

REAL JAPAN

Coffee Bean & Tea Leaf in Nihonbashi is the Place to Perch for a While

Exclusive Interview with the CEO of SUSHI ZANMAI

TOKYO -A Gourmet Cluster-




Vol. 2 / May, 2016

Gluten-Free Moves in the Hotel Industry -Hotel Intercontinental Tokyo Bay-

Gluten-Free Moves in the Hotel Industry -The Penninsula Tokyo-

A FOOD WONDERLAND -Explore the different regions of Japan at Foodex Japan 2016-

Ramen -Flavor of Japan, Skills of Japan- vol.2

Hochoshiki Ceremonial Carving

Regional Foods




Vol. 1 / October, 2015

Ganko Story -Experience the True Japan at Ganko-

Fukusuke Horikawa Chain
-The "Originator of California Roll"-

Ramen -Flavor of Japan, Skills of Japan-

IZAKAYA Interview

Izakaya & Ramen
Favorite Dining Experiences of the Ordinary Japanese

I300 YEARS OF NADA BREWERY

Restaurant Review: Asakusa Imahan




Vol. 0 / May, 2015

The Essense of Washoku

Tradition & Culture of Japanese Cuisine

NIHONSHU –The art and history of Jaanese sake and Japanese culture-

JAPANESE FAST FOOD "Takoyaki" -The culture of shared dish-

和食 Taste the natural flavors of the seasonal ingredients