JournalThe Kotoba Interactive journal.
Editorial features on the cultures, history and languages of Asia. Filter by culture, by topic, or search for what inspires you.
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JapanFood7 min
Nattō, kimchi, doubanjiang: three schools of Asian fermentation
Bacteria, moulds, salt and time: what really separates Japanese nattō, Korean kimchi and Sichuan doubanjiang, and the common ancestor that links them.
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JapanFood7 min
Chopsticks: Etiquette and Differences in Japan, Korea and China
The chopstick guide for Asia: Chinese origin, Japanese shapes, Korean metal, table manners and taboos to know in Japan, Korea and China.
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