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2013-02-01

Nobutaka Saiki

The Cultural Experience Program--Promoting Japanese Culture from Kyoto

2012-12-15

Jun Arisue

Towards the Development of Japanese-Language Education in East Africa--First Conference of Japanese Language Education in Kenya

2012-06-01

Noriyuki Myojin, Keisuke Yoshihashi, Naoya Koizumi

A New Challenge: Young Chefs Give Southeast Asia a Taste of Wagashi [Part 2]

2012-05-01

Nakayama Keiko

The Fascinating World of Cherry Blossoms and Wagashi Captivates New Yorkers

2012-03-01

Yoko Oshiro

The Ryukyu Cuisine Lecture and Demonstration Tour in Europe--Spotlight on Okinawa's Food and Longevity

2012-01-15

[Latest Guide] 2012 Anime, Manga, Cosplay Conventions around the World!

2011-12-01

Yumiko Sakuma

New Trends in Japanese Cuisine Blossoming Overseas

2011-11-15

Kenichi Ito

A Spiritual Rebirth: Haguro Yamabushi Introduce Shojin-style Cuisine in Europe

2011-09-01

Makoto Ohnishi

Brazil: Plastic Food Samples--Manufacturing as Ultimate Craftsmanship

2011-07-04

Minako Yofu

Craving for More―Are Japanese People Stricken by an Illness Called Extravagance?

2006-04-20

Azumi Sato,Roma

"The Aesthetics of Taste--The Art of Japan" in Rome

2006-04-19

Noriko Nishida

Columns/ International Exchange Through Japanese Cuisine Five French Chefs in Japan--A Report from The Japanese Cuisine Workshop

2006-04-17

Setsuko Sugimoto,Kyoto

(5) Obanzai, the Fifth Dish in Kyoto Cuisine

2006-04-11

Norihisa Tsukamoto

Jakartans Eat Hokaben. (Indonesia)

2006-04-07

Inuhiko Yomota,England,America

Sushi: The World's First "Fast Food"

2006-04-18

Noritake Kanzaki

Japanese Food Culture Seen from a Serving Bowl

2006-04-16

Yuriko Shiraishi

(4) Reconsidering the Ocean and Fish from the Dining Table

2006-04-15

Yuji Shimokawa,Ajia

(3) Strange Japanese Dishes in Asia

2006-04-14

John Gauntner,America

(2) Why the World Loves Sake

2006-04-13

Ryuichi Nakayama,Matsue

(1) The New York Debut of Japanese Deserts from Matsue

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