Japanology Plus – Japanophiles: Thomas Bertrand

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Thomas Bertrand, from France, is the proprietor of a bento box shop in Kyoto Prefecture. Bertrand’s shop stocks hundreds of designs, in both traditional and modern styles. He ships products to customers around the world and also runs bento photo competitions online.…

Trails to Tsukiji – TURNIP

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, This time, we feature turnips. There are over 100 kinds produced all over Japan, but Kyoto Prefecture grows the country’s largest, and is known for a variety used to make pickled turnips. We visit Kyoto to discover traditional turnip cuisine, plus a…

Trails to Tsukiji KONNYAKU

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, This time, we focus on konnyaku. This jiggly gray ingredient may have subtle flavoring, but it’s an essential part of Japanese cuisine, often used in simmered and fried dishes. Konnyaku is high in fiber and low in calories, and is popular for…

Japanology Plus – Roof Tilers

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Tiled roofs can be found on ancient temples and on countless houses around Japan. They’re an instantly recognizable feature of Japanese architecture. The people who lay them are skilled workers who combine dedication with instinct. This time on Japanology Plus, our theme…

Japanology Plus – Soba Restaurants

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Soba, or buckwheat noodles, are served everywhere in Japan. But soba is more than just a food; it’s also an auspicious way to end the year. This time on Japanology Plus, our theme is soba restaurants. Our main guest is Kyo Amemiya,…

Trails to Tsukiji – FU

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look like bread, but it has few calories and lots of protein. This mysterious food soaks up umami like a sponge, making it a treasured…

Japanology Plus – School Uniforms

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Uniforms are a familiar sight in Japan, whether it’s the jacket of a taxi driver, or the black suit of a new office worker. Among the most visible examples are the uniforms worn by middle and high school students. They often feature…

Japanology Plus – Meiji-era Advisors

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, In the second half of the 19th century, Japan underwent a period of modernization. It happened at an unprecedented speed, and one key to its success was a large number of advisors brought over from Western countries. They gave instruction to the…

Trails to Tsukiji – SANMA

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably-priced, at around a dollar per fish. Rich in umami-packed fat, sanma is delicious when grilled with just a punch of salt. It’s also great…

Japanology Plus – Coffee

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, From vending machines to high-end cafés, coffee is ubiquitous in Japan. It’s a daily staple for much of the population, and although it’s internationally popular, the culture surrounding it in Japan is unique. This time, our theme is coffee. Our main guest…

Trails to Tsukiji – SUDACHI

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where…

Japanology Plus – Japanophiles: David Stanley Hewett

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, David Stanley Hewett is a contemporary artist who specializes in ceramics and abstract painting. Japanese techniques, as well as ideas like bushido, play a huge role in his work. Hewett has been a resident of Japan since 1988. His artwork features prominently…

Japanology Plus – Onigiri: Rice Balls

This category draws from: Japanology, Boris Popov, Boris Blackra, Travis Wall. and tehaki, With 10 billion eaten every year, onigiri (rice balls) are one of Japan’s most popular foods. They combine rice, salt, nori seaweed, and a filling to create a simple meal, perfect for eating on the go. This time on Japanology Plus, our…