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Japanese Recipe Adventures: Goya Chanpuru

When I first tried Goya in Okinawa, I’ll admit it didn’t grip me straight away. Those bitter flavours are not something my British palette was particularly accustomed to. But after some time went by, I found myself craving the Okinawan dish once more! Here’s my recipe for how to make it, published on GaijinPot:https://blog.gaijinpot.com/japanese-recipe-adventures-goya-chanpuru/
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Japanese Recipe Adventures: Udon Gyoza

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Chef Kazuhisa Nakao On His Miyazaki Dining Innovation

I interviewed chef Kazuhisa Nakao, former chef to the Japanese Ambassador of Hong Kong. He told me about his time in Hong Kong and Bali, and the challenges he faces running three restaurants under one roof. All images in this article were taken by me. Read the article here:https://www.tokyoweekender.com/2022/05/miyazaki-dining-innovation-chef-kazuhisa-nakao/
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5 Japanese Words We Use in English

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Japanese 102: How To Send Parcels at the Post Office

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6 Culturally Significant Japanese Flowers and Where to Find Them

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Interview With Calligraphy Master Koshu

I interviewed shodo (Japanese calligraphy) master, Koshu, about her journey that resulted in teaching the art in the UK. Koshu has been my calligraphy teacher for 10 years now, and I was moved by how much deeper her story went than I could have imagined. Read the article here:https://www.tokyoweekender.com/2022/03/koshu-calligraphy-master/
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Bring Japan’s Springtime into Your Kitchen

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Geisha in Kyoto Struggle to Protect Traditions in Face of Coronavirus

The Geisha of Kyoto have had a famously exclusive clientele and, understandably, on face-to-face terms only. So when the number of people visiting Kyoto drastically dropped amid the coronavirus pandemic, they were at a loss of what to do. Here’s how the Geisha were brought into the online world:https://livejapan.com/en/in-kansai/in-pref-kyoto/in-gion_kawaramachi_kiyomizu-dera-temple/article-a2000580/
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Japanese Umbrella Etiquette
