Making umeshu (plum wine) is a relatively simple process that involves steeping green, unripe ume, Japanese plums (or apricots, depending on who you ask) in hard liquor and rock sugar for 6–12 months...
Food Review
I grew up in Japan, where I was taught from a young age to think of food as medicine. My grandmother is 92, and she also credits her longevity to eating...
Japan’s conveyor-belt sushi chain operators are looking to take strict action following social media posts showing inappropriate behavior by customers. The...
The Place Tanjong Pagar is synonymous with Korean food and the latest addition to the dining scene here is Daejim restaurant. The name Daejim is derived from...
