Tag

Japanese culture

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Simply...Complex

Simply...Complex

The humble beginnings and rise to fame of a young Japanese ceramic genius.

No. 1: Seven Samurai

No. 1: Seven Samurai

It’s hardly contestable. This samurai movie by an iconic Japanese director tops our list.

No. 2: Godzilla

No. 2: Godzilla

Over 50 years old, this iconic monster of a film is second on our countdown.

No. 3: Ringu

No. 3: Ringu

Spine-tingling ‘J-Horror’ movie that pioneered a revolution is third on our list.

3, 2, 1…Japanese Cinema

3, 2, 1…Japanese Cinema

Now over 100 years old, Japan’s movie industry is a force to be reckoned with.

Japan’s Eye Flavor

Japan’s Eye Flavor

Sci-fi concept-turned-reality hits Japanese malls and soon…the world.

Pop Culture Politics

Pop Culture Politics

Japan’s anime can help us understand its politics, says MIT prof and author.

Love War: Japan vs. Philippines

In the week leading up to Valentine’s Day in Japan, there was a steady flow among the major cities’ females. First they hit up grocery store baking isles in droves, and then moved on to craft shop gift-wrapping sections. Later they dispersed graceful

Sayonara Wine Paradox?

I have to admit it was the image–a tuxedo-clad Asian pouring wine into a steaming purple pool of people–that caught my eye before the article in the Guardian it accompanies, titled ‘Japanese wine forces grape snobs to think again.’ The shot was act

Dot Obsession

‘Polka dots are tacky.’For the fashion mainstream, this seems to be the general consensus these days. While its counterpart, the stripe–of all thicknesses and colours–has made a big comeback, adorning all sorts of garments and accessories in recent

A Black Mouthful. Please?

It’s Christmas Eve, and though I’ve surely not been so bad as to deserve coal from Santa this year, I might actually like to find something black inside of my stocking tomorrow morning. Although it’s been a health trend in Japan for about a decade no

Good Food Article!

An
informative food article (‘Complements
to the Chef’) in The Australian
this weekend by Simon Thomsen, co-editor of The
2010 Sydney Morning Herald Good Food Guide, caught my attention. (The first
line: ‘I have a confession to make

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