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THEME FOR NOVEMBER
Japan's Food Culture

Japan’s unique food culture owes much to ingredients, methods of preparation and serving that are particular to individual towns or regions. In this issue, we highlight a few examples of distinctive local foods and cultural practices, while also introducing more general characteristic elements of washoku, the “traditional dietary culture of the Japanese.”

FEATURES

Local Produce the Building Blocks of Washoku

An interview with food writer Mukasa Chieko.

The Rice That Nurtures Storks

A return to wet-paddy rice farming in Toyooka City, Hyogo Prefecture, has revived the local stork population while producing superior rice.

Kanazawa's Kitchen and Its 300-Year History

In the era of online shopping, a covered market in Kanazawa City, Ishikawa Prefecture, continues to pull in the crowds.

Dashi : The Foundation of Traditional Japanese Food

Umami-rich dashi stock underpins and defines a wide variety of Japanese dishes.

A Festive Feast for Family and Friends

In Karatsu City, Saga Prefecture, a number of families maintain an age-old banqueting tradition

Gyoza City

For many people, Utsunomiya in Tochigi Prefecture is practically synonymous with gyoza dumplings.

The Deep Mochi Culture of Iwate

The people of Iwate Prefecture maintain a unique mochi-eating culture.

Washoku: The Expression of Tradition and Expertise

A leading Japanese chef shares his thoughts on washoku, “the traditional dietary culture of the Japanese.”

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