By Selena Hoy Illustrations Misaka Hata Paper strips with calligraphed kanji characters hang from the walls, chefs shout “irrashai!” as customers come through the door and servers place flasks of sake next to bowls of bright green edamame. Next door, a line...
This article is part of our Issue 1 publication: The Languages of Food. By Sofia Solamente [https://www.instagram.com/sofiasolamente/?hl=...
Connect with nature in old and new ways at Takigahara Farm's Nature School. The 5 weekends of their summer semester will cover foraging, planting, cooking and more, each with a different guest host. Book your place now!
Introducing Somekind Japan By Sherry Zheng and Jessica Thompson Tokyo went into a Covid-induced state of emergency in April, 2020. At the...
In this installment of our series partnering farmers and chefs to create new recipes together, we visit Thomas Frebel of Inua restaurant.