Nothing says Japanese comfort food quite like pizza toast, and nothing makes pizza toast quite like Balmuda’s elegant and modern toaster oven. The dish is...

Like so many descendants of immigrants, Ross Koda, feels a pull to two different places.  The grandson of a man once called "the Rice King"...

The return of spring brings with it a bounty of colors, and we're inspired to celebrate with this simple and fun craft project using natural dye.  At...

Naoko Zaima - Interview: ET: Naoko, we're so excited to be in your good company this month.  What will you be sharing with us during...

At first glance, the 120-year old Wakayabashi brewery based in Nagano fits the mold of a traditional sake brewery.  Nestled at the basin of a large...

Now our full collection of tenuguis have their own designated category and can be explored by subcategories: traditional, contemporary, animal and seasonal.  We've also added a "Learn...

When Kazuyo Takeda found an email in her inbox from the Michelin star chef, Grant Achatz, she first thought it was junk mail.  Instead a glowing...

ET: Can you tell us about your upcoming exhibition and the art you're showcasing? TM: My exhibition is titled "Walking in the Fog", and the work was...

Home is where we start, and for Sachiyo Itabashi, the 13-hour flight home to Kumamoto city a year and a half ago was the start...