No54 [FOCUS] Bread is gaining ground
It has become one of Japan’s favourite foods since the end of the Second World War. T his morning, Mayumi will eat bread and jam […]
Month: September 2017
No54 [TECHNOLOGY] Rheon always at the top
This Japanese company has designed industrial bread-making machines, which have achieved outstanding results. fried kare-pan, a mountain of pink and green macaroons, shokupan, plaited brioches […]
No54 [TASTE] A strong need for education
As manager of Le Grenier à Pain “The Bread Attic” franchise, Kozaki Yoshimaru depends solely on authentic traditional French products. Why did you choose to […]
No54 [PRODUCTION] Never stop innovating
Shiga Katsuei, head chef of the Significant Signifié bakery, has created a unique kind of baguette. You’ve just reviewed your means of production. Why? What […]
No54 [SUCCESS] shokupan is crossing borders
Appreciation for Japanese white sliced bread is on the rise across the archipelago, and it’s now about to be exported. It’s almost 10am, in Ginza […]
No54 [ENCOUNTER] The politically engaged Keiichiro
The novelist is an acute observer of society. He never hesitates to express his views when he thinks it’s necessary. author and Akutagawa Prize winner […]
No54 Shimane, homeland of sumo
To find out more about the origins of this very popular sport, you need to travel to the west of the archipelago. It’s nearly 6.30pm […]
No54 [HARUYO’S RECIPE] Chikin katsu (fried chicken cutlets)
RECIPE 1 Remove the chicken skin and cut the flesh into 10 fillets. 2 Place the fillets between two sheets of cling film and flatten […]
No54 [HIYAOROSHI] The flavour of autumn in the sake world
as Japan’s sweltering and languid summer passes, autumn is the season when appetites come back with vengeance. It is the season for harvesting and the […]
Let’s nihonGo!
From this month onwards, this column will introduce useful Japanese phrases that cover a variety of topics, such as ordering and describing food, asking for […]