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I have an article about Kyoto in a brand new food magazine.

Food model: Sushi (about 500 calories)

More about sushi.

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As we enter midsummer in the Northern hemisphere, chances are you're going out for sushi more than in the winter since it's relatively light on the stomach. But summer heat also means you need to be a bit more careful about food safety. While sushi does not just mean raw fish, a lot of it is raw; plus, sashimi does involve slices of raw fish So, how safe is it to give raw fish sushi an sashimi to small children? At what age should you start? This is what Japanese sources recommend.

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I'm in a food anthology.

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A little musing on chicken.

Japanese Cooking 101: Final thoughts, or what was the point?

I'm still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here's the complete list of lessons.) While the reactions have been overwhelming positive, I've gotten a couple of negative comments too.

One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore.

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By now you have probably at least heard about the brouhaha over the owners of a restaurant/bakery that appeared on Gordon Ramsay's Kitchen Nightmares show (U.S. version). If not, you can read about it here and many, many other places.

There was a big to-do surrounding a TV food show here in France too. The show in question: Top Chef. (Yes there's one of those in France.)

Food packaging labeling for allergy-causing substances in Japan

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Last year I uploaded a series of printable cards for communicating dietary restrictions in Japan. This is a follow-up of sorts to this, with some information about food package labelling and allergy-causing products.

There are seven substances that must, by law, be indicated as being present on packaged foods that contain them in Japan. I've listed them below in this order: English: kanji: hiragana or katakana: roma-ji.

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I posted a photo of my sprouted shiso seeds on Instagram this morning, which led to several people asking how to grow it. Although I've written about growing shiso a couple of times before, I have never described the procedure. So, here it is!

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Do you care if a restaurant has sustainable practices?

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