Japonte Blog
Katsuobushi - A work of art
Katsuobushi is one of the most important basic ingredients to enhance umami of Japanese cuisines. We visited a Katsuobushi craftsman family located at Makurazaki in Kagoshima prefecture, where traditional hand-made...
Katsuobushi - A work of art
Katsuobushi is one of the most important basic ingredients to enhance umami of Japanese cuisines. We visited a Katsuobushi craftsman family located at Makurazaki in Kagoshima prefecture, where traditional hand-made...
After the lecture "The Future of Washoku"
On 30th June, at the 35th Fukuoka Prefecture Ariake Sea Nori Farming Workshop, I gave a lecture on the theme "The Future of Washoku". It is a wonderful workshop that...
After the lecture "The Future of Washoku"
On 30th June, at the 35th Fukuoka Prefecture Ariake Sea Nori Farming Workshop, I gave a lecture on the theme "The Future of Washoku". It is a wonderful workshop that...
Kickoff Washoku workshop!
A collaboration project between Whole Food Association and Japonte has kicked off today!
Kickoff Washoku workshop!
A collaboration project between Whole Food Association and Japonte has kicked off today!
German Asparagus Dinner 2018 in TOKYO
Japonte participated in the German Asparagus Dinner 2018 in TOKYO, one of largest event sponsored by members of the German Chamber of Commerce and Industry in Japan. People enjoyed a fabulous...
German Asparagus Dinner 2018 in TOKYO
Japonte participated in the German Asparagus Dinner 2018 in TOKYO, one of largest event sponsored by members of the German Chamber of Commerce and Industry in Japan. People enjoyed a fabulous...
Koji story 【麹のはなし】
Koji is the core pillar of the Japanese fermented foods such as Sake, Shochu, Miso and Shoyu as well.
Koji story 【麹のはなし】
Koji is the core pillar of the Japanese fermented foods such as Sake, Shochu, Miso and Shoyu as well.