No.106 [HARUYO RECIPE] Cold mackerel soup (Saba-kan no Hiyajiru)
RECIPE 01 – Slice the cucumber, stir in the salt and leave aside for 5 minutes. 02 – Slice the leek and tear the shiso […]
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No.106 [FOCUS] The unique ryokan experience
A symbol of Japanese hospitality, the traditional inn is still a great place to stay. Staying at a ryokan – a traditional Japanese inn – […]
No.106 [FOCUS] Nothing but a stay at an inn will do
Visiting Japan without spending a night in a ryokan is a mistake you should not make. Never without a stay at a ryokan (traditional Japanese-style […]
No.106 [COMMERCE] The secret and art of renewal
Thanks to the commitment of local people, a fishmonger has opened in a neighbourhood in decline. In Japan, as elsewhere, local businesses are rapidly being […]
No.106 [TRAVEL] Kabukicho Tower is a tour de force
This new skyscraper, the first to be designed by a woman in Japan, is entirely dedicated to entertainment. Tokyo never ceases to amaze us. From […]
No.105 [HARUYO RECIPE] Japanese-style cold cake (Sukoppu keki)
RECIPE 01 – To make the syrup, mix the sugar and water together in a small bowl. Microwave for 30 to 60 seconds. 02 – Cut […]
No.105 [FOCUS] PRESS Min’yu, Fukushima’s other voice
The prefecture’s second daily newspaper argues with passion and professionalism for a return to normality. The Fukushima Min’yu is one of Fukushima’s two main newspapers. […]
No.105 [CULTURE] Cinema Paradiso in Motomiya
Even though it shows signs of age, Motomiya Eiga Gekijo refuses to succumb. Hidden treasures and forgotten stories can be found in the most unexpected […]
No.105 [TRAVEL] Sawara, Chiba’s Little Edo
A former trading hub, the city has preserved some of the architectural treasures inherited from its glorious past. Japan is famed for its many beautiful […]
No.104 [HARUYO RECIPE] Wafu Bagna Cauda (Japanese Bagna càuda)
RECIPE 01 – Peel the garlic and cut in two. Trim off the sprouting tip. In a small saucepan, gently heat the olive oil and […]
N0.104 [FOCUS] leyasu – a little-known hero
To coincide with NHK’s drama series broadcast in his honour, here is a detailed portrait of Tokugawa Ieyasu. T okugawa Ieyasu, a feudal lord who […]
N0.104 [TV] The camera explores times past
Every Sunday since January, NHK has been broadcasting a drama series about Tokugawa leyasu. May 2023 number 104 ZOOM JAPAN 5 CULTURE On a chilly […]
N0.104 [BOOK] “Made in Japan” vegan cuisine
Famous chef has set himself the challenge to boost veganism with his new and interesting approach. Three years ago we described the new trend for […]
No.104 [TRAVEL] From Edo Castle to Imperial Palace
The current Imperial Palace in the centre of Tokyo has a long and turbulent history. A lot of literature about Tokyo is fond of pointing […]
No.103 [FOCUS] Up close with Minpo
The leading regional daily paper has learned from its long history that it must continue serving its readers. The Fukushima Minpo, the prefecture’s main daily, […]
No.103 [PHOTOS] Ghosts of March 2011
Our photographer has visited the region surrounding Fukushima Daiichi. He updates us on the changes made. Visitors travelling along National Route 6 today, which links […]
No.103 [PRICE] Eggs, we make a big deal of them
Japan is experiencing a shortage of eggs and an increase in their price. It is enough to put people in a spin. Food self-sufficiency is […]
No.103 [HARUYO RECIPE] Sake no wasabi shoyu itame (Salmon with wasabi)
RECIPE 01 – Cut the salmon slices into three, and the mushrooms into 6 or 8 pieces. 02 – Blanch the broad beans then cut […]
No.103 [TRAVEL] A public bathhouse unlike any other
Under Shinbo Takuya’s management, Kogane-yu is reviving an activity that is in decline. Going to a sento (public bathhouse) used to be a common, everyday […]
No.102 [FOCUS] The man who never gives up
Determined to get the prefecture back on track, Governor Uchibori Masao is not short of ambition. Zoom Japan had a chance to talk to Governor Uchibori […]
No.102 [TASTE] Kitakata, the other home of ramen
Like those from Sapporo and Hakata, the noodles from this little town are famous throughout Japan. More than a century has passed since ramen (noodles) […]
No.102 [TRAVEL] Aizu-Wakamatsu, the rebel city
Famous for having resisted change in the late 19th century, the city maintains its image as a rebel city. More than twenty years ago, the […]
No.101 [FOCUS] Rent and return
Rental bookshops (kashihonya) played a key role in the development of manga in Japan. Once upon a time, people used to enjoy physical goods. Now […]
No.101 [TREASURE] A world that has not been lost
Thanks to the passion and determination of Naiki Toshio, a large number of rental manga have been preserved. Nowadays, manga are popular around the world; […]
No.101 [HARUYO RECIPE] Gudakusan soup (Gudakusan supu no moto)
RECIPE 01 – Slice the leek. 02 – Roughly chop the cabbage. 03 – Chop the ginger. 04 – Heat the sesame oil in a […]
No.101 [TRADITION] At setsubun, waste is a no-no
In a bid to maximise profits, the food industry giants tend to exploit traditional customs. At the beginning of February in Japan, setsubun (literally meaning […]
No.101 [TRAVEL] In Iwate, rendez-vous with history
Among its many attractions, this north-eastern prefecture is home to some very interesting small museums. Japan is a two-speed country. On the one hand, there […]
No.100 [TREND] Christmas in Japan
This tradition imported from the West was rapidly embraced by the Japanese who love its warmth. In December, as the days get gradually colder and […]
No.100 [HISTORY] Reasons for the hype
Even without the religious dimension it has elsewhere, Christmas is an important time for the Japanese. Foreign observers wonder why the Japanese love Christmas so […]
No.100 [TREND] All about fermentation
Ogura Hiraku believes so strongly in its benefits that he has developed tourist projects based around the process. Fermentation tourism? This is the concept proposed […]
No.100 [HARUYO RECIPE] Wafu ankake hanbagu (Japanese-style hamburger)
RECIPE In a bowl, thoroughly mix together the minced pork, tofu, cornflour and salt. 01 – Divide the mixture into two oval shapes. 02 – […]
No.100 [TRAVEL] Welcome to Snow Country
The western side of Japan spends most of the winter under metres of powdery snow. The train came out of the long tunnel into the […]
No.99 [TASTE] A return to favour for shoyu
The commitment of small-scale producers is succeeding in attracting new customers. There’s not just one kind of soy sauce. Besides the five main types that […]
No.99 Shoyu, miso: top two
Two key ingredients of Japanese cuisine have seen their popularity wane in Japan. Washoku has conquered the world thanks to dishes such as sushi, tempura, […]
No.99 [INFLUENCE] An empire named Kikkoman
Located to the east of Tokyo, the company has become a global giant in the space of a few decades. Noda City, in the north-western […]
No.99 [HARUYO RECIPE] Wafu potetosarada ajitamasoe(Potato salad with egg)
RECIPE 01 – Plunge the eggs into boiling water and cook for 7 minutes. 02 – Thoroughly cool the eggs before shelling them. 03 – […]
No.99 [TRAVEL] Shodoshima, between soy and olive
Located an hour from Takamatsu, the island, once home to up to 400 brewe- ries, is seeking new markets. Whether you love films, olive oil […]
No.98 [FOCUS] En route to another Japan
As Japan prepares to reopen her borders to tourists, we will guide you to some little-known places. Travelling during a pandemic is supposed to be […]
No.98 [FOCUS] ADVENTURE In Tojinbo, watch your step
The famous cliffs on the Sea of Japan are the scene of many suicides, but their beauty is life-affirming. When I stepped out of my […]
No.98 [FOCUS] TIP Tango, the incredible peninsular
Welcome to the hidden side of Kyoto, this often not easily accessible place is full of surprises. The coast of the Sea of Japan is […]
No.98 [HARUYO RECIPE] Kyuri no tsukudani (Pickled cucumber)
RECIPE 01 – Thinly slice the cucumber and add the salt. 02 – Mix 01 together well, then place a weight on top and leave […]
NHK Drama Showcase [FILL IN THE BLANKS]
Interview with Hirano Keiichiro “Thinking about myself and thinking about society are inseparable things” The Japanese popular TV drama Fill in the Blanks (Kuhaku wo […]
No.98 [TRAVEL] Aoniyoshi, the unforgettable train
Travelling between Osaka, Nara and Kyoto, this new cruise train combines comfort and history. Japan is a train lover’s delight. The choice of journeys is […]
No.97 [FOCUS] Third age: the Japanese exprience
According to gerontology specialist Akiyama Hiroko, Japan should be a pioneer in the management of aging. As Japan and the rest of the world’s population […]
No.97 [SEASON] Kakigori: Keeping cool!
A summer speciality, this bowl of shaved ice with a variety of toppings is always welcomed. Kakigori (shaved ice), an indispensable part of summer in […]
No.97 [HARUYO RECIPE] Toridango to Manganji togarashi no supu (Chicken broth with Manganji chilli peppers)
RECIPE 01 – Chop the Manganji sweet peppers and bell peppers. 02 – Cut the onion and mince in a food processor. 03 – Stir […]
No.97 [TRAVEL] In the footsteps of Prince Shotoku
In Asuka, birthplace of the Yamato Kingdom, distant precursor of Japan, traces of this famous figure still abound. Among all the ancient historical figures, the […]
No.96 [EVOLUTION] Kotobuki-cho has gone grey
Formerly a base for day labourers, the district has undergone profound changes over the past 30 years. In Yokohama there are many districts with auspicious […]
No.96 [TASTE] A long love affair
Since it opened to trade, this port city has served as a gateway to the cuisines of the world. The Japanese are curious eaters and […]
No.96 [HISTORY] Siu mai, an iconic morsel
Kiyoken has been serving this dish for almost a century and has made it the city’s culinary symbol. Yokohama, with its port, has always welcomed […]
No.96 [HARUYO RECIPE] Shumai Siu mai (steamed pork dumplings)
RECIPE 01 – Blanch the peas in boiling water then drain well. 02 – Chop the leek and ginger finely. 03 – Dice the onion […]
No.96 [TRAVEL] Sankei-en, a big surpris
This magnificent park is not only an island of greenery but an architectural sanctuary. It is unmissable. The Honmoku district, located south of central Yokohama, […]
No.95 [TRADITION] Improving the daily routine
Once the symbol of good food on Japanese trains, the station bento has lost some of its lustre. The term ekiben, or bento (lunch box) […]
No.95 [FOCUS] An uncertain future for the train
In the opinion of Hara Takeshi, the pandemic may be the final blow for Japanese railways. Covid-19 has changed many people’s lifestyles and affected different […]
No.95 HARUYO RECIPE OPEN INARI-ZUSHI (Fried tofu pouches with rice)
RECIPE For the aburaage: 01 – Rinse the aburaage in boiling water to remove grease. 02 – Cut in two and open up. 03 – […]
No.95 [TRAVEL] The early Christians of the Goto Islands
Off the coast of Nagasaki, this archipelago was a long-time bastion of Christianity, although it was banned in Japan. Bordered by steep cliffs and covered […]
No.94 [HARUYO RECIPE] Ingen to gyuniku no nikomi (Braised beef with beans)
RECIPE 01 – Cut the beans into 3-4 cm long pieces and the ginger into matchsticks. 02 – Heat the beef, soy sauce, sugar and […]
No.94 [THE PAST] Still a red-hot issue
Though interest in the topic has declined over time, historian Kishi Toshihiko continues to keep it alive. What remains today of Japan’s relationship with Manchuria, […]
No.94 [FOCUS] Lessons of Manchukuo
As Ukraine continues to dominate the news, it is worth remembering the example of Manchu. It is said that history is a series of hiccups […]
No.94 [DISCOVERY] Shochu, a potent drink
After sake’s seduction of European alcohol lovers, it is now the turn of this distilled beverage to try its luck. Curiously, it took a great […]
No.94 [Travel] On the banks of Lake Kasumigaura
Often shunned by tourists, Ibaraki Prefecture has many beautiful locations for lovers of nature. Every year, the Brand Research Institute asks thousands of Japanese to […]
No.94 [YURI’S RECIPE] Children’s Day SWEETS FOR 5TH OF MAY
In Japan, May 5th is called tango no sekku, which translates as Children’s Day or the Boy’s Festival. It is a national holiday which coincides […]
Vol.93 Sakoku or spirit of closure
The Japanese government has finally decided to reopen the country’s borders, but for how long? In response to the situation in Ukraine after Russia invaded […]
Vol.93 [ENCOUNTER] The weight of history
According to writer Ito Gaichi, the spirit of closure remains deeply ingrained, especially among the older generation. Before the Covid-19 pandemic wreaked havoc on our […]
Vol.93 [HARUYO RECIPE] Chizu Takkarubi (Tak kalpi with cheese)
RECIPE 01 – Dice the chicken and leave to marinade for 30 minutes. 02 – Cut the cabbage into squares of about 3 cm. 03 […]
Vol.93 [YUM!] Welcome to tasty dishes from abroad
For some months now, the Japanese have shown an interest in Korean and Taiwanese cuisine. The Japanese have always looked to see what is fashionable […]
No.93 [TRAVEL] Shimonoseki, point of entry
Located at the western tip of the island of Honshu, the port city has played an important historical role. In 1146, when ambitious warlord and […]
No.93 [YURI’S RECIPE] Seasonal flavour “SAKURA SWEETS”
The beautiful cherry blossoms season has come. I have to say that the cherry blossom season is something most Japanese people love and look forward […]
No.92 [FOCUS] Okinawa’s desire for change
Zoom Japan obtained an exclusive interview with Governor Tamaki Denny to discuss the situation in the archipelago. Okinawa governor Tamaki Denny likes to wear his […]
No.92 [DISCOVERY] The great tradition of awamori
In the space of just a few years, Ishikawa Yumiko has established herself as one of its foremost experts. Okinawa stands out among Japanese prefectures […]
No.92 [TERROIR] Delights for the palate
Okinawa’s cuisine with its diverse influences is sure to captivate the most discerning among you. Japanese cuisine is starting to become well known in Europe […]
No.92 [Travel] Heading north on Route 58
Our reporter followed the famous artery from south to north to discover its secrets. Travelling through Okinawa by car is an experience not to be […]
No.92 [YURI’S RECIPE] Hidden secrets of “HANAMI DANGO”
It’s still cold, but it’s already spring on the calendar. Daffodils and crocuses are begin to bloom, signalling the next season’s arrival. However, aren’t the […]
Vol.91 [HARUYO RECIPE] Matcha mendiants
Matcha mendiants RECIPE 01 – Prepare a bain-marie by placing a cloth on the bottom of a saucepan to place a bowl on: Melt the […]
[YURI’S RECIPE]Power of green tea “MATCHA SWEETS”
What is matcha / green tea? Talking about matcha or green tea, what comes to mind first? A pale green, clear-coloured drink which Japanese people […]
Vol.91 [FOCUS] Mizuki’s 100th anniversary
A titan of manga culture, Mizuki Shigeru would have been 100 years old this year. This is his story. Zoom Japan has made a habit, […]
Vol.91 [DESTINY] “He was a workaholic”
Haraguchi Naoko, the Mizuki Shigeru’s daughter, recalls her father and what life with him was like. A lot has been written about Mizuki Shigeru’s art, […]
Vol.91 [TRADITION] Their Valentine’s Day now
In Japan, this day for lovers has long been synonymous with chocolate. It’s still the gift of choice, but habits are changing. Valentine’s Day, that […]
No.91 [Travel] Close to the sea and people
The Michinoku hiking trail in the north-east of the Archipelago is ready and waiting for tourists to return. When Japan reopens to international travel, a […]
No.90 [HARUYO RECIPE] KUSADANGO
KUSADANGO Rice dumplings with yomogi (Japanese mugwort) RECIPE 01 – Blanch the spinach and rocket leaves for about 5 minutes in boiling water to which […]
No.90 [YURI’S RECIPE] Japanese aesthetic “NERIKIRI”
December is an exciting time in Europe to prepare for Christmas. However, December is more of a time for Japanese people to prepare for the […]
No.90 [FOCUS] Once upon a time… Tora-san
This fictional character created by the filmmaker Yamada Yoji has left a deep impression on Japanese society. Between 1969 (1968, if we count the TV […]
No.90 [PLACE] Shibamata or the soul of the Tiger
The spirit of Tora-san is ever present in this district in the north-east of the capital where he lived. Otoko wa tsurai yo (It’s Tough […]
No.90 [TREND] Japanese-style panettone
This Christmas specialist bakeries will be offering their customers this popular Italian speciality. The Japanese, for whom Christmas is not a tradition, have always taken […]
No.90 [TRAVEL] In the north lived the Jomon
Tohoku welcomes the inclusion of its prehistoric sites from the Jomon period on the UNESCO World Heritage List. Last summer, while the world was engrossed […]
No.89 [HARUYO RECIPE] SABA NO TOMATO-MISO NI
SABA NO TOMATO-MISO NI (Mackerel simmered with miso and tomato) RECIPE 01 – Salt the mackerel filets, then put aside for 10 minutes. 02 – […]
No.89 [FOCUS] 1966: Beatlemania
The Liverpool band’s only tour of Japan was both a headache and a historic moment. More than 50 years after they broke up, the Beatles […]
No.89 [DESTINY] A part of the legend
At the age of 17 Yokokura Kunie was lucky enough to go to not one but three concerts by the Fab Four in Tokyo. When […]
N0.89 [EATING & DRINKING] CRISIS A bad time for sake
As a result of the health crisis, the decline in sake consumption is turning the industry upside down. The impact of the pandemic is sometimes […]
No.89 [TRAVEL] Iizaka Onsen: A licence to bathe
The famous spa is very popular with prospective driving licence candidates nowadays. Nestling in the mountains in the north-east of Fukushima Prefecture, Iizaka Onsen is […]
No.89[YURI’S RECIPE] So popular and so versatile “DAIFUKU MOCHI”
Of all the Japanese sweets which would I want to eat the most? When I thought about this, one of my favourites which has recently […]
No.88 [HARUYO RECIPE] ONIGIRAZU
ONIGIRAZU RECIPE 01 – Place a sheet of nori on some clingfilm. 02 – Cut the nori sheet in half but only half way. 03 […]
No.88 [FOCUS] Rice – a treasure in peril
At the heart of Japanese culture, today this cereal is threatened by changing eating habits. Rice and Japan are inseparable. Rice is such an integral […]
No.88 [DESTINY] Rice sommelier Nishijima Toyozo
Considered the country’s leading expert on rice, the owner of Suzunobu is unremittingly enthusiastic about it. Nishijima Toyozo is arguably the best known Japanese expert […]
No.88 [READING] Kajitsu or embracing plants
The famous New York restaurant has published a cookbook which goes far beyond a simple compilation of recipes. Since it opened in 2009, Kajitsu, the […]
No.88 [TRAVEL] Noto, a piece of land-sea heaven
Often overlooked by tourists, the peninsular overflows with treasures such as terraced rice fields. If you scan the map of Japan, your eye will be […]
No.88 [YURI’S RECIPE] Heartwarming “DORAYAKI”
It’s October and in Europe that means cooler weather as the chill of autumn sweeps through the continent. That’s when I start to long for […]
No.87 [YURI’S RECIPE] Simple but deep “OHAGI”
Re-imagining sweet “Flower ohagi” When I came to live in the UK, I came across the well known desert, rice pudding, and was shocked to […]
No.87 YUM The raindrop that creates dreams
The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide. A pastry shop in Yamanashi Prefecture offers a jelly-based dessert that looks as […]
No.87 [HARUYO’S RECIPE] MIZU SHINGEN MOCHI
MIZU SHINGEN MOCHI (Raindrop cake) PREPARATION 01 – Wash a glutenous rice with plenty of water. 02 – Soak the washed rice in a water […]