Nov 24 (Japan by Food) - Japan byFood and Shizuka are going inside a bento factory in Japan, where we are discovering all the processes that make the famous train station “ekiben” bento so special.
From the massive batch of cooking, to the precise and detailed preparation, until it’s finally on the store shelf, ready to be picked up and enjoyed on the go!
Police have arrested a man in his 30s after he allegedly entered a banquet hall at Hotel MiraCosta inside Tokyo DisneySea on December 1st while carrying what appeared to be a knife before fleeing the scene, with authorities locating him the following day in Kawasaki City.
A bear was caught on camera intruding into a residential property in Yamagata on November 30th, underscoring how reports of bear damage continue even as the winter season takes hold and conditions grow colder.
As Matcha’s popularity continues to climb, with overseas shipments expanding sharply and exports increasing more than tenfold over the past 15 years as global demand strengthens. Japan is encouraging tea growers to shift production to tencha, the raw material used to make matcha. While it may seem logical that farmers should simply increase production if matcha is selling so well, growers say the reality is far more complex.
Princess Aiko, the eldest daughter of the Emperor and Empress, celebrated her 24th birthday on December 1st after a year marked by a series of first-time imperial events, public duties and her inaugural overseas official visit, according to the Imperial Household Agency.
A fire broke out on the night of November 29th in Kyoto’s busy Pontocho entertainment district, prompting a large-scale evacuation as flames spread from one restaurant to neighboring buildings.
This is Mochiyori PAN Samba, a small bakery in Oshiage near the Tokyo Skytree that creates its own Japanese deli style baked bread. What makes it special is that it is helped run by three 80 year old grandmas who are at the heart of the shop. (Paolo fromTOKYO)
Nagoya welcomed one of Japan's largest wine sales floors on November 24th as JR Nagoya Takashimaya opened “Wine Maison” on its second basement level, creating a new destination for wine enthusiasts with a selection of roughly 2,600 varieties and 15,000 bottles sourced from around the world.
Japan byFood and Shizuka are going inside a bento factory in Japan, where we are discovering all the processes that make the famous train station “ekiben” bento so special. (Japan by Food)
Japan byFood and Shizuka are eating through the season! Autumn in Japan is more than just red leaves – it’s also a celebration of seasonal flavor. (Japan by Food)
November 11th marks “Sake Day,” a date chosen because the kanji for salmon (鮭) contains the characters for “eleven” side by side. Although Japan’s wild salmon catch has fallen due to rising sea temperatures and shifting ocean currents, the popularity of farmed salmon is growing rapidly across the country, including in Fukuoka.
A wave of hit ramen shops and bakeries across Kansai owes much of its pulling power to little-seen specialists who tailor ingredients to each store’s recipe, with a Kyoto noodle maker growing annual sales from 70 million yen to 1.3 billion yen by supplying made-to-order noodles and a Kobe bean-paste producer developing more than 500 varieties of anko.
This ex-sumo fighter fought in high level sumo for over 15 years and then found his calling making hamburgers. His strength has apparently carried on to his delicious hamburgers, hidden away in the suburbs of Tokyo! (Japanese Food Craftsman)
The main thing to do at Tsukiji and Toyosu is to enjoy the street food. (SAMURAI JUNJIRO Channel)
