-
Portland-based Vegan Japanese Restaurant Obon Shokudo is All About Feeling Good
Obon Shokudo is about bringing comfort to the mind and bodies of the customers. Posing questions about what we take for granted about food, the owners are changing the way we think of and enjoy food. -
Premier sake, shochu, and dishes: a taste of Japan in two Berlin bars—vol. II: NOMU Sake Bar
In the summer of 2020, two bars specializing in Japanese sake and shochu opened in Berlin, garnering attention for their hideout-like feel. The second volume introduces NOMU Sake bar. -
Premier sake, shochu, and dishes: a taste of Japan in two Berlin bars—vol. I: s h i z u k u.
In the summer of 2020, two bars specializing in Japanese sake and shochu opened in Berlin, garnering attention for their hideout-like feel. The first volume introduces s h i z u k u. -
Enjoy Locally Brewed Sake at Kato Sake Works in Brooklyn, NY.
Kato Sake Works is a sake brewery in Bushwick, Brooklyn which known for its distinctive pairing of sake with American food. What is the story behind their hybrid sake culture? -
Mindful Eating: “How You Eat is an Expression of How You Live”
What happens when we focus on and savor our food? Doctor. Sharon A. Suh talks about how to deal with food on a daily basis. -
“Japan’s Brand Trivia” Vol.2 Japanese cuisine filled with healing and energy Food artist Mariko Maeda reconsiders the unique charm of it
This project asks creators about the appeal of Made in Japan brands and items. The second instalment focuses on Mariko Maeda, a pioneer of Buddha Bowl and a food artist. -
Why natural wine is popular among art and music lovers
As natural wine gains popularity among art and music lovers, TOKION asks: Why is natural wine so appealing to these communities? Let’s examine this question through the perspective of natural wine as counterculture. -
Austrian film director on Japan’s food waste and spirit of “Mottainai”
Austrian film director and food activist David Gros shares his thoughts on food waste and the “Mottainai” spirit he discovered while shooting Mottainai Kitchen. -
The relationship between food culture in Copenhagen and Japan, which continues to de-velop from “Noma”
A wide variety of dining options in Copenhagen. The owner of “Juno the Bakery” talks about the charm of Japanese food -
TORAYA CAFÉ・AN STAND introduces new confectionery that transcends the boundary of east and west confectionery.
Introducing An Paste Ice Lolly, a lolly of frozen Azuki bean paste, from TORAYA CAFÉ・AN STAND, reflects on the tradition-rich establishment and its commitment to going beyond the Japanese and western framework.