Nov 17 (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.
In this video, we try the season's best Japanese snacks from chestnut, pie, mont blanc, sweet potato… basically all the sweetest dishes of the season!
Aomori Prefecture was hit by intensifying snowfall on November 18th as the country’s first heavy snow warning of the season was issued, with the hot spring district of Sukayu reporting more than one meter of snow amid rapidly worsening conditions.
The Japanese Embassy in Beijing urged Japanese nationals in China on November 18th to take extra precautions for their personal safety as the Chinese government intensifies its opposition to Prime Minister Takai’s recent comments regarding a potential Taiwan contingency, prompting the embassy to send a warning email later in the evening.
A reporting team found itself face to face with a bear while investigating the sharp rise in bear-related incidents that has left 13 people dead this year.
Sakurajima erupted in the early hours on October (date not provided in source), sending a plume of ash soaring to 4,400 meters above the crater, the first time it has exceeded 4,000 meters since October last year, with volcanic rocks reaching as far as the sixth station on the mountainside as the volcano continued erupting intermittently throughout the morning and caused ash to fall over Kagoshima Airport, where a thin layer accumulated on aircraft.
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.
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)
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.
