Japanese seasoning shio-koji spices up Milan while Japanese rice snacks face stiff competition in India in this week’s episode.

I’ve been happy hour hopping at New Orleans restaurants, exploring in the name of the “two-course happy hour.” ...

The Raw Bar in starters has two interesting items – Beet Tartare and Himalayan Trout & Caviar. The first has a sweet potato ...

Tempeh, a protein-rich block of fermented soybeans, is a beloved ingredient in Indonesian cooking. On the island of Lombok ...

A leading sake brewer has produced the traditional Japanese beverage using only foreign-harvested rice in time for the Osaka Kansai Expo.

Warm-weather items, including lightweight sun hats and hand-carved plates.

His father, who led the brewery at the time, opted to go against the grain: “He trusted that this was the way to go to survive.” Today, daiginjo is regarded as the most prized variety of sake, ...

It might appear to be a science experiment, but, in fact, is a culinary revolution in slow motion—kōji, or Japanese fermented rice (or barley) mould that is quietly building flavour blocks in ...

Here are 15 of the top things to do in Tokyo, according to a local.

Manhattan and upstate New York offer sake breweries, bars, bottle shops for tasting and learning about the rice wine.