News

Japanese sweets
guide

Japanese sweets explained: mochi, wagashi, and the plates they belong on

Mochi, wagashi and the seasonal Japanese sweet calendar, explained from Fukuoka, with the serving plates, picks and tea that go with them.
Japanese festivals
culture

A year of Japanese festivals: what happens, what people eat, and what comes out of the cupboard

The Japanese festival year month by month, from New Year to Shichi-Go-San, with the food, the objects and an honest local view of Fukuoka's two big matsuri.
Sake without the mystique
guide

Sake without the mystique: reading the bottle, and choosing what to drink it from

What the four numbers on a sake label mean, the serving temperature that changes everything, and the tokkuri, ochoko and masu they are poured into.
udon and soba
guide

Udon and soba: two noodles, two temperaments, and how to serve them properly at home

The difference between udon and soba, the regional styles including Fukuoka's deliberately soft udon, how to cook them without ruining the texture, and what to serve them in.