@The Japan Times The Japan Times: “An,” also known as “anko” (red bean paste), forms the foundation of most “wagas… June 14, 2022
@The Japan Times The Japan Times: Azuki to Kouri. “Red Beans and Ice.” Whichever language you prefer, the name of … April 21, 2022
@The Japan Times The Japan Times: “Melonpan” consists of two main components: a fluffy, cloud-like dome of bread a… October 5, 2021
@The Japan Times The Japan Times: A yuzu’s complex, layered citrus flavor means it can be used in anything from dr… March 16, 2021
@The Japan Times The Japan Times: Japanese bakeries can be divisive. There are times when stucking into a korokkē… October 9, 2020
@The Japan Times The Japan Times: In his latest column, food critic Robbie Swinnerton (@tokyofoodfile) looks at so… September 1, 2020
@The Japan Times The Japan Times: Creamy and luxurious, pudding has graced everything from the tables of Japan’s f… June 23, 2020
@The Japan Times The Japan Times: Did you know that Kochi Prefecture is famous for supplying over 50 percent of Ja… September 26, 2019
@The Japan Times The Japan Times: Doughnuts are one of the trickier sweets to get a handle on in Japan. While chai… August 16, 2019
@The Japan Times The Japan Times: If Okinawans are quick to assert their cuisine has little in common with the mai… March 13, 2019
@The Japan Times @The Japan Times: By Twotone is a bakery and cafe slotted into a narrow space in Kyoto that has th… May 17, 2018
