When I was growing up in Tokyo in the ‘60s, we had bento day at school once a week. This meant Mother had to get up early and fix lunch for her five children. We were proud of her bento, which might ...

I am at the Granada Market, the neighborhood mom-and-pop grocery in West Los Angeles where I get my Japanese staples. The fish counter looks cheerful with roses and dahlias from the owner’s garden in ...

Rice is a staple carbohydrate in Japanese cuisine, but the grain goes much deeper than that. It's offered at shrines and on family altars, eaten plain, pressed into onigiri, brewed into sake, and ...

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