FUJI (wisteria)

Hand-Stretched Noodles  手延べ素麺 TÉNOBÉ SŌMEN As the heat and humidity of summer settles in, appetites begin to wane. That’s when chilled sōmen noodles provide solace. Indeed, sōmen have been refreshing heat-weary Japanese since at least the 8th century. Sōmen noodles...

MAMÉ-ZARA   豆皿  (Small Plates) One of the distinctive features of Japanese food arrangement is the use of many small plates and bowls in serving a meal. These vessels are typically varied in appearance (color, shape, design) and generally hold small portions of food...

In Japanese, the words for martial spirit (shōbu, 尚武), victory (shōbu, 勝負), and a reed that is a botanical relative of the iris flower (shōbu 菖蒲) make a fortuitous pun. Throughout Japan, during Golden Week, fragrant bunches of shōbu (iris reeds), are sold in...

In Japan, April is the time for new beginnings -- the start of a new school year, a new fiscal year, and changes to many established programs on TV, radio and other media outlets. In tune with this custom, I've made some changes at A Taste of Culture this month. I...