Short articles and everyday conversations — Arabic fully vowelled, Japanese with furigana, English, Indonesian, and Chinese, each with a Thai gloss. Pick a language, pick a field, start reading.
250 articles · page 4 / 11
How Japanese schools are embracing global education to prepare students for an interconnected world.
A look at educational disparities in Japan and what policies can help ensure fair access to learning.
Why lifelong learning is increasingly vital in a rapidly changing society and how Japan promotes it.
A simple guide to washing and cooking Japanese white rice correctly.
Teaches the basic steps to prepare a simple and nourishing bowl of miso soup.
Describes common fruits and the vitamins and minerals they provide.
Gives easy tips for keeping vegetables fresh longer in the refrigerator and pantry.
Introduces the essential ideas behind packing a balanced and safe Japanese bento box.
Explains the difference between silken and firm tofu and common ways to cook with them.
Covers the most common ways to cook eggs including boiled, fried, and scrambled.
Explains why eating seasonal foods is tastier, more nutritious, and better value.
Teaches beginners what the main fields on a Japanese food nutrition label mean.
Compares kombu, katsuobushi, and niboshi dashi and explains how each is prepared.
Explains how fermented foods like miso, natto, and yogurt support gut health.
Introduces the essential steps and tools for filleting a whole fish at home.
Surveys distinctive regional dishes from various parts of Japan and their local ingredients.
Guides home cooks on selecting the right knife and maintaining its edge properly.
Distinguishes between green tea varieties such as sencha, matcha, hojicha, and genmaicha.
Offers practical strategies for using up leftovers and buying only what is needed.
Covers the properties and culinary uses of common spices like cumin, turmeric, and ginger.
Examines how the five basic tastes interact and explains the biochemistry behind umami.
Explores why washoku was added to the UNESCO Intangible Cultural Heritage list and what it represents.
Analyzes how boiling, steaming, frying, and raw preparation change vitamin and mineral content.
Explains how Aspergillus oryzae breaks down proteins and starches to create complex flavors in miso and sake.