The Japan Wagashi Association (全国和菓子協会) is an organization established with Wagashi shops in Tokyo as its members to popularize and disseminate information about Wagashi. Wagashi (和菓子) is a traditional Japanese confection often served with green tea, especially mochi, anko (azuki bean paste)...
Founded in 2022, the Japan Craft Sake Breweries Association (クラフトサケブリュワリー協会) defines "craft sake" as a new genre of sake on sake using sake brewing techniques and rice as an ingredient. It incorporates processes not legally allowed for traditional sake. For example, "doburoku" is one type of...
Aomori, meaning “blue forest” in Japanese, is a prefecture in the northernmost part of mainland Japan (Honshu). It is surrounded by untouched nature and vast rice fields. Rice grown in rich soil and spring water from the Blue Ridge Mountains gives sake from Aomori a unique taste and flavour...
Noguchi Shuzōten in Fuchu, Tōkyō, has resumed sake production this spring after a 40-year hiatus. The brewery originally ceased brewing as the area became more urbanized, affecting the quality of water. The current seventh-generation owner revived onsite production with the help of a local...
Sake brewery based in Asago. Under the philosophy that even a grain of rice has unlimited power, Tajime aims for co-existence and co-prosperity with the local Tajima community, using local rice and water while maintaining the traditions that have been handed down since the Genroku era.
Dozo is the brainchild of an experienced restaurateur in London. First established in South Kensington in 2011, and has been serving premium-quality, contemporary, fine Japanese cuisine ever since.
Shihoko Ura lives in Australia and presents authentic Japanese cuisine on her website: recipes, ingredients, substitutions, and Japanese cooking essentials.
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