Of all the things he could have done in life, Kenji Tsukamoto has chosen to grow mold for a living. He is a fourth-generation koji-ya, or artisanal “mold maker,” on Sado island on the western coast of ...

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is ...

You might have tried sake, Japan’s rice wine, but have you ever tried raw sake? This class will introduce you to the world of nama sake, an unpasteurized (or just ...

Tony Twitchett, executive chef of Taxi Kitchen, shared this recipe on Drive with Raf Epstein's Foodie Tuesday. For the yuzu jelly 500ml yuzu juice 5 Gelatin sheets Espellette pepper Extra virgin olive ...

Steamed chicken sounds like a “bland diet food,” but throw in some sake and you’ll have a tender, aromatic bird that even sounds exotic, said Melissa Clark in The New York Times. A cheap sake like ...

What He Is Known For: Matching Japanese traditions and techniques with Bay Area bounty. Crave-inducing dishes ordered by the round. BEFORE OPENING Rintaro in downtown San Francisco, Sylvan Mishima ...

In this recipe, sake and lemon delicately flavor steamed salmon fillets. The equation is simple: a steamer pot with water spiked with lemon and sake below, fish in the center, lid on top. The science ...

Kaori Fuse, right, and Kosuke Kuji, president of Nanbu Bijin Co., hold the secret book written by chief brewers from the Edo period, in Ninohe, Iwate Prefecture, on April 7, 2021. (Mainichi/Ikuko Ando ...