Food writer and photographer Nathalie Cantacuzino take us home to Sweden, and ruminates on how a history of immigration has shared the Christmas table.
Appetite Press46 posts
Chef Rimpei Yoshikawa of bistro Pignon serves us a decadent tartine, using fresh, local bread and cheese from the Aoyama Pan Matsuri box.
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.
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.
In this series, we ask chefs to create a recipe using fresh produce from a local farmer. Let the chefs of Japan inspire you to be adventurous and creative in the kitchen, and get to know local producers and produce with this new take on farm-to-table dining.