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· Festivals, exhibitions, concerts and food fairs across the country, this week's stories from each region, and what the cities say themselves.

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Day by Day Japan plans a first trip to Japan the way a friend who lives here would: one day at a time, with the trains and the prices written down.

Each route is a real day or weekend: where to go first, how long the walk or the train takes, what the ticket costs and where to eat on the way. Every price names who published it (the operator, the place itself, or the magazine or guide that printed it) and the date; where nobody printed a price, the route says so instead of guessing. Where a stop closes on set days, the route says what to do instead.

Around the routes sits the week in Japan. Every few hours the site reads the Japanese city and food press and the English-language desks in Tokyo, Kyoto, Osaka and Fukuoka, and puts the places they name on one map. Headlines stay in the language they were written in, every story links to its source, and we quote no more than a line.

The routes and notes are written by one editor under a pen name, Sora Nakamura, drafted with AI assistance from checked material and read before they go out. Day by Day Japan is independent: no advertisers, no affiliate links, no bookings.

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dancyuEat

【ポテサラ・マイ・スタンダード5】大量に混ぜ込んだパセリが秀逸。料理家・本田明子さんの"モーレツ！パセリポテサラ"

September 26

家でつくるポテトサラダ、じゃがいもと具材の組み合わせは自由自在！だからこそ、その人らしさが表れるのが素敵だ。そんなお気に入りの味を9人のポテサラ好きに教えてもらいました。5人目は、料理家の本田明子さんです。

レシピじゃがいも殿堂レシピじゃがいもにんにく

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Eat【工夫ひとつでこんなに美味しく！】切り方と調味料で美味しさが倍増する「れんこんレシピ」3選 dancyu

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Eat【ポテサラ・マイ・スタンダード4】「柚子胡椒はポテサラのための調味料！」と断言する、ライター・浅妻千映子さんの"柚子胡椒ポテサラ" dancyu

Eat【ポテサラ・マイ・スタンダード3】常備菜の"醤油ツナ"で酒が進む味に！「リ・カーリカ」オーナーシェフ・堤さんの"青唐醤油ツナのっけポテサラ" dancyu

Eat【ポテサラ・マイ・スタンダード2】「太古の昔、人類はこんな木の実ポテサラを食べていた（かもしれない）」――。ポテトサラダ探求家・加藤ジャンプさんの"原始ポテサラ" dancyu

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