1. On sacred days and celebrations, enjoy the cu…

  2. Colorful Japanese sweets that can taste the s…

  3. Enjoy the luxurious taste that makes the most…

  4. Being particular about tableware is also the …

  5. From season to season Looking back on the his…

  6. Finest cuisine of Japan produced from ingredi…

  7. Enjoy the fresh flavor and tastes. Ingredient…

  8. Heartwarming Japanese taste Approaching the s…

  9. There’s a wide variety and way to enjoy…

  10. A Japanese style brings out the natural flavo…

  11. The appearance is important to Japanese cuisi…

  12. Pursuing deliciousness in eating habitsItR…

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  2. Contact Us

  3. Kappo・Kaiseki

  4. Sushi

  5. Udon

  6. Tempura

  7. Eel

  8. Soba

  9. Kanmi・Wagashi

  10. Sukiyaki

  11. Tofu cuisine

  12. Yakiniku

  13. Ramen

Editor in Chief

Prof. Harvey Green (USA), Emeritus Professor, Northeastern University

Editors

  • Dr. Victoria Asensi (Spain/France), Scientific Director, Xylodata
  • Dr. Michael Grabner (Austria), Senior Scientist, University of Natural Resources and Life Sciences, BOKU Vienna)
  • Dr. Mikko Saikku (Finland), McDonnell Douglas Professor of American Studies, University of Helsinki

Honorary Advisors

  • Prof. Takao Itoh (Japan), Emeritus Professor, Kyoto University
  • Dr. Pieter Baas (Netherlands), Emeritus Professor, Leiden University
  • Prof. Shengji Pei (China), Professor, Kunming Institute of Botany, Chinese Academy of Sciences