Some articles will be openly available to all website visitors. Others will be available only to members. Membership is free, and you can become a member by signing up with your email address.
In doing so, you will receive our email magazine with links to exclusive content. The mail magazine will be sent as new articles are available. We won't send more than two emails in each calendar month.
We will cover the foundational aspects of Japanese food culture to make sure you start with a grounded knowledge. We'll discuss topics such as the meaning of rice in Japan, how it's harvested, how it is made into sake and how it's essential to Shinto rituals. We'll also cover our favorite cooking styles and bento (lunch box) preparation. Further topics are the important connection Japanese food has to season, water resources, marine products and fermentation products.
The main section of the website focuses on our new concept: gastrogeography. We'll consider Japanese food culture from three dimensions. You'll learn from a view of how history and climate have shaped our perception of foods. Also there will be local specialities from 47 prefectures, and stories to enhance your understanding. You can find the secrets of delicacies, how they came to exist and feel the people's passion who made them. And lots of practical advice and recommendation for finding hidden gems on the ground during your trip.