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1. Condiments and Ingredients in Japanese Cuisine
2. The Greenest Staple: Sea Kelp and Its Many Uses
3. Umami, Japan’s “Fifth Flavor”
4. Some Exotic Foods the Japanese Love
5. Rice and Its Many Products
6. Noodles: Udon, Ramen, Soba, Yakisoba, and Somen
7. Japan’s “Greatest Invention”: Instant Ramen
8. Farm-to-Hashi in Japan
9. What Makes Kobe Beef the World’s Best?
10. Table Manners to Know
11. The Fine Art of Kaiseki Dining
12. Beyond the Pub: Japan’s Izakaya Culture
13. All About Sake
14. The Unique Qualities of Japanese Whisky
15. A Guide to Japanese Tea
16. Wagashi: Japan’s Irresistible Sweets
17. Karaoke!
18. Kawaii: The Japanese Fascination with Cute
19. The Story of Manga
20. The Art of Anime
21. Nature in the Films of Hayao Miyazaki
22. Eight Recent Japanese Films to See Before You Visit Japan
23. Five Internationally Known Modern Japanese Artists
24. How Art Transformed the Island of Naoshima
25. Eight Crucial Postwar Japanese Architects
26. A Compact History of the Capsule Hotel
27. Bujutsu: Six Contemporary Martial Arts
28. How Baseball Came to Japan (and Became Japanese)
29. Sumo Wrestlers: The Life of a True Warrior
30. Japan’s 20th-Century Literary Titans
31. The Four Seasons in Japan
32. Enjoying Hanami, Japan’s Most Iconic Scenery
33. Elements of Japanese Garden Design
34. The Art of Ikebana
35. The Art of Bonsai: Creating Little Green Worlds
36. Irezumi, the Art of Japanese Tattooing
37. From Food to Flooring: The Many Uses of Bamboo
38. Kyoto and the Template of Japanese Architecture
39. Modern Japanese Design and Aesthetics
40. Japan’s Delightful, Traditional Ryokan
41. The Pleasures of the Traditional Onsen
42. Sento Baths: Japan’s Everyday Onsen
43. Gifts, Giri and Japan’s Obsession with Packaging
44. Haiku and the Japanese Love of Brevity
45. The Strange Story of Japan’s “Alphabet(s)”
46. The Timeless Art of Japanese Woodblock Prints
47. Folded Form: Origami and Kirigami
48. Three Kinds of Classic Japanese Theater
49. The Kimono, Japan’s Traditional Garment
50. Elements of a Traditional Japanese Wedding
51. Introduction to the Japanese Tea Ceremony
52. Amaterasu and the Gods of Ancient Japan
53. Koi, Cranes, and Other Symbolic (but Real) Animals
54. Japan’s Beloved Heretic-Saint, Ikkyu
55. The Heian Period, Japan’s Classical Era
56. The Samurai Class: More Than Warriors
57. The Shogunate
58. Commodore Perry and the Opening of Japan
59. How the Meiji Restoration Shaped Modern Japan
60. The Mysterious Ninja
61. The Role of Buddhist Monks in Modern Japan
62. Who the Geisha Really Were—And Are
63. The World of the Yakuza
64. The Great Japanese Empire, 1868–1947
65. The Imperial Family Today
66. Japanese Womanhood
67. Japan’s Demographic Time Bomb
68. Hikikomori, Herbivore Men, and Parasite Singles
69. Hentai and Other Sexual Oddities
70. After Fukushima
71. The Ubiquitous Power of Kata
72. Bowing, Japan’s Fundamental Courtesy
73. The Individual and the Group
74. Wa and the Japanese Reluctance to Say “No”
75. Japan’s “High-Context” Society
76. Honne vs. Tatemae: The Two Faces of Japan
77. Chinmoku, Sontaku, and the Uses of Silence
78. Uchi-Soto: In-Groups and Out-Groups
79. What Is Ki?
80. The Two Pillars: Buddhism and Shinto
81. Things to Remember When Visiting a Shrine or Temple
82. Zen Buddhism vs. Pure Land Buddhism
83. The Subtle, Confounding Zen Koan
84. The Five Elements in Japanese Culture
85. What Does Wabi-Sabi Mean?
86. Ikigai: A Reason for Living
QUICK TAKESON CULTURE, ART, HISTORY, FOOD. . . AND MORE
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Farm-to-table restaurants in Japan include Soholm Cafe+Dining in Osaka, known for its daring chefs and devotion to local ingredients; the two We Are the Farm restaurants in Tokyo; and Noz by T.Y. Farm, a more casual eatery that focuses on “exotic” Western vegetables like kale and arugula. It recently opened a branch in Shinagawa, Tokyo.
The latest entry on this small list of restaurants is Kigi, in Chiyoda, Tokyo. This elegant restaurant, which, like the others, focuses on fresh vegetables, hopes to make its name by also specializing in fish, which makes it one of only two restaurants in Tokyo that serve fish the same day it is caught.
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