Tetsu Kariya

• Oct-2012
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Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they're places to meet with friends or business partners to unwind over drinks and small dishes...

• Mar-2012
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In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of ...

• Jan-2010
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A quest for the ultimate menu!A quest for the ultimate menu! R to L (Japanese Style). "Izakaya--Pub Food" Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently b...

• Nov-2009
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"A quest for the ultimate menu! R to L (Japanese Style). ""The Joy of Rice"" In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the...

• Sep-2009
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Weekly Time magazine sets up a series of culinary battles between the Tozai News's "Ultimate Menu," represented by Yamaoka, and the Teito Times's "Supreme Menu," represented by Kaibara Yuzan, Yamaoka's father and nemesis...

• Aug-2009
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Yamaoka and his father, Kaibara Yuzan, have never enjoyed an ideal father-son relationship. In fact, it's about as far from ideal as possible, and when they start arguing about food-which they inevitably do-the sparks really fly. In this volume of...

• May-2009
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Few foods inspire as much passion and partisanship as the dish of noodles in broth known as "ramen." Hot or cold, plain or miso, from fancy fusion creations to humble roadside takeout, ramen is truly a beloved food, one that can give rise to fierc...

• Mar-2009
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In this volume, the focus shifts from food to drink: specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rariti...

• Jan-2009
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Japanese Cuisine introduces us to the fundamental ingredients-rice, sashimi, green tea, and dashi (cooking stock)-that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and present...