Sustainable Little Tokyo’s Cycle of Food Coordinator, Amy Honjiyo, starts her workshops with a single Japanese word: もったいない (mottainai).  A Japanese idiom referring to 'waste', or...

Helping the environment often seems out of reach.  Our problems can feel massive and complex, and it's difficult to see how our small choices affect big problems. But what if...

Disposable cling wraps offer convenience, but aren't earth friendly.  If you've ever had to seal a can of cat food or wrap your kid's lunch...

Our ninth and eleventh installment of Good Company features Master Calligrapher Aoi Yamaguchi.   Aoi began studying calligraphy at age six, earning the distinction of Master...

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...