Phoebe Amoroso

Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen.

She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea.

Dozens of ayu fish on skewers arranged in a perfect circle around a charcoal fire for grilling.

Ayu Fish: A Guide to the Small but Luxurious Ayu Sweetfish that Smells like Watermelon

Ayu fish or ayu sweetfish are a symbol of Japanese summer. Here’s everything you need to know about the delectable ayu fish and how to eat it.

A clear glass vessel filled with awamori with a golden hue sits on a red, yellow and mustard striped tablecloth along with two full glasses of awamori and a plate of stewed 'sōki' Okinawan spare ribs.

A Guide to Awamori, Okinawa’s Ancient Alcohol: How it’s made and how to drink it

Awamori is Japan’s oldest distilled liquor. With more than 600 years of history, this fascinating Okinawan drink has unique flavor profiles that will surprise.

Ayu Fish: A Guide to the Small but Luxurious Ayu Sweetfish that Smells like Watermelon

A Guide to Awamori, Okinawa’s Ancient Alcohol: How it’s made and how to drink it

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