Tag Archives: Утагава Куниёси

This time I’ll look deep into the history of Japanese soy sauce, walk you through the process of making traditional Japanese shoyu and tell you all you need to know to pick the perfect bottle.

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In the second part of Yokai Explained, I’ll tell you how strict censorship made yokai superstars of the Edo period, which Japanese monster made a big fuss in 19th century London and New York and why in the 21st century we are still fascinated by yokai, creating more and more of them all the time.

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