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In Japan’s flyover country, 72 hours of hidden gems
Okayama and Tottori don’t often find themselves on the must-visit lists of aspiring tourists, but that’s exactly why you should visit – they are devoid of the insane crowds that clog the streets of the more sought-after Kyoto and Tokyo. https://www.japantimes.co.jp/life/2024/08/23/travel/okayama-tottori-marriott-hotel/
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Japan’s dueling ‘katsu’ curry creators are just happy to see the dish thrive
If you know anything about Japanese food, you’re probably familiar with katsu curry. The dish has been particularly popular in the UK in recent years! I visited one of the three places that claims the title as its originator, and compared it with a newer shop in the area in my latest piece for The…
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Masako Minaguchi: ‘Gelato is full of possibilities’
After working at a construction company that dealt with long-term projects, Masako Minaguchi, 55, realized she wanted to focus on the joy of the here and now. Last June, she opened Gelato MinNa, a gelato shop near Mejiro Station that serves seasonally changing flavors alongside creative alcoholic concoctions. Read my Japan Times interview with the…
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Interview with Polina Oba: ‘Try quick, fail quick, learn quick’
Polina Oba, 28, found her soon-to-be business partners while doing her masters in Tokyo. It wasn’t long before they asked her to join as co-founder and COO of GourmetPro, which is now an international network of food and beverage professionals. See my Japan Times interview with her here:https://www.japantimes.co.jp/community/2024/08/12/our-lives/gourmetpro-japanese-startup-food/
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How Tokyo’s ‘deconstructed ramen’ became a national favorite
Just like ramen, tsukemen broth and flavorings can vary greatly from place to place, but what they tend to have in common are cold noodles served with a hot broth and a variety of toppings. It’s a bit like a deconstructed ramen. And I had no idea, until I delved deeper, that tsukemen was invented…
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Amelia Hiorns Talks Bears
In the summer resort town of Karuizawa, Nagano Prefecture, you’ll find Amelia Hiorns, 28, looking after the local bears at the Picchio Wildlife Research Center. She’s a fascinating woman and a good friend of mine, and it was very insightful to interview her about the role, and hear her thoughts on everything going on in…
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Dust off your tidying vocabulary with a refreshing spring clean
“Spring cleaning”, or a big clean in the spring, is not actually all that common in Japan. The main time for 大掃除 (ōsōji, a big clean) is around New Year. But if you want a hand from someone, knowing how to explain the tasks is essential! Clean up your Japanese with my language article on…
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How ‘winged’ gyōza took flight from a Tokyo suburb
I had mistakenly assumed that hanetsuki gyoza (winged dumplings) were an old traditional dish, but I was surprised to find that they were created only a few decades ago. What’s more, the original creator himself is still alive and cooking. See my article about hanetsuki gyoza and a cheesy evolution with The Japan Times here:…
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Bonenkai: Should we forget the year or forget the party?
Sometimes, you might get to the end of a year and be glad it’s over. And it seems that whoever coined the term 忘年会 (bōnenkai) shared that sentiment, as the three kanji individually mean 忘 (bō), forget; 年 (nen, toshi), year; and 会 (kai), party or meet-up. See my latest language piece for the Japan…
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Let’s get clinical: Navigating a trip to a Japanese hospital
Having lived in Japan for over five years now, I’ve had more than my fair share of visits to different clinics and hospitals. At first it can seem scary, not knowing all the hospital jargon or even a simpler word like “symptom”, but hopefully my article exploring these words and phrases will help you if…
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Cassandra Lord - Japan Content Creator 