The Island of Kinkasan
Kinkasan, located off the coast of Miyagi Prefecture, is a holy island home to a venerated shrine and deer considered messengers of the gods.
A Night at Pas Mal in Yamagata
Pas Mal, a restaurant in Yamagata City serving fine French cuisine and top-notch local wines.
The Local COVID Struggles of Japan
The impact of COVID-19 on the Japanese countryside. Rural regions like Yamagata struggle with the economic impacts the pandemic has wrought.
From Sake with Love
Get to know Mitobe Sake Brewery in Tendo, Yamagata—their rice, brewing philosophy, flagship sakes, and more!
Handmade Soba in the UNESCO Tsuruoka Creative City of Gastronomy
Students from an Italian culinary and science university visited Tsuruoka, Yamagata for hands-on lesson in producing top-quality soba noodles.
Wappani Campfire Cooking on Awashima Island
We head to Awashima Island for wappani, a local stew made exclusively with Awashima-sourced ingredients—right down to the driftwood kindling!
A visit to Akita Prefecture
Kawarage Jigokudani, a “hell valley” in the wilds of southern Akita, featuring a hiking trail through a volcanic landscape and a natural onsen waterfall.
Yamabushi Training on Mt. Yudono
An article about my experience undergoing the traditional spiritual training of yamabushi monks on Mount Yudono of the Dewa Sanzan.
The Miyagi Oyster Project
We visit an oyster farm in Ishinomaki, Miyagi to visit to help promote delicious Miyagi oysters to the world!
Removing the Nerves from a Live Fish
International chefs visited Tsuruoka to learn ike jime, a Japanese culinary technique which optimizes flavor by paralyzing live fish.