Oct 20 (Japanese Food Craftsman) - The Japanese self defense forces make cooking for 400 soldiers look easy even in the sweltering heat! We are so glad to show you another exclusive video highlighting the brave men and women of the JSDF!
Chow time for 400 Soldiers? Japan's Army Makes It Look Easy
POPULAR NEWS
Japan Airlines (JAL) has introduced a new policy starting November 13th allowing its cabin crew and ground staff who serve customers at airports to wear sneakers during work hours.
The ski season has officially begun in western Japan, with Grand Snow Okuibuki in Maibara City, Shiga Prefecture, becoming the first resort in the region to open on November 14th.
China’s Ministry of Foreign Affairs issued a travel advisory on November 14th, urging Chinese citizens to avoid visiting Japan for the time being, citing “serious safety risks” to Chinese nationals following Prime Minister Takaichi’s remarks on a potential Taiwan contingency.
Shogi champion Sota Fujii, who defended his title in the prestigious Ryuo Tournament, expressed his joy on November 11th after becoming the youngest player in history to qualify for the lifetime title of "Eisei Ryuo" (Lifetime Ryuo).
Japan’s ruling Liberal Democratic Party (LDP) policy committee has drafted a resolution calling on the government to raise the “departure tax” to secure funds for overtourism countermeasures. The proposal seeks to increase the current 1,000 yen per-person levy to 3,000 yen, and to set the rate at 5,000 yen for travelers using business class or higher.
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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)
In the small hours, when most of the city is asleep and the last trains have already rolled into depots, a different shift begins as “midnight workers” keep daily life stitched together—from a leak surveyor crouched on a silent road in Yokohama to a one-man neighborhood Chinese kitchen in Tokyo that serves until dawn and a Shimbashi bento shop that turns out more than 700 box lunches a day.
At Hotomeki Market Ichitaro in Iizuka, Fukuoka, the day starts long before sunrise. Five master craftsmen wield their knives with astonishing speed, processing hundreds of fish before most people wake up. Charcoal fires roar, salt dances through the air, and over 12,000 skewers of yakitori are sold in a single day. (Japanese Kitchen Tour)
Rocket development firm Future Space Transport Systems and travel agency Nippon Travel announced on October 28th their joint goal of commercializing space travel in the 2040s. As humanity prepares to venture further into space, one crucial consideration is food.
In this video, we visit Jonathan’s, one of Japan’s most popular family restaurant chains, and try their breakfast, lunch, and dinner — plus a little bit of bar time at night (TabiEats)