One Farmer / One Chef: Seaweed Mille-Feuille by Thomas Frebel of INUA
In this installment of our series partnering farmers and chefs to create new recipes together, we visit Thomas Frebel of Inua restaurant.
The Many Layers of a Swedish Christmas Spread
Food writer and photographer Nathalie Cantacuzino take us home to Sweden, and ruminates on how a history of immigration has shared the Christmas table.
Harissa & Mozzarella Tartine by Rimpei Yoshikawa of Pignon
Chef Rimpei Yoshikawa of bistro Pignon serves us a decadent tartine, using fresh, local bread and cheese from the Aoyama Pan Matsuri box.
Life with COVID-19 in the Food Industry
We checked in with our friends — we asked chefs, producers, recipe developers, teachers, and eaters in Japan and abroad, about what life is like with COVID-19.
10 Japan Favorites, by Alana Dimou
Aussie photographer and Japanese food enthusiast Alana Dimou shares her culinary highlights from Tokyo to Teshima – some inspiration for the glorious time when travel is a thing again.