Edible Narratives
Kyoto-based wagashi (traditional Japanese sweets) artist Yuki Fujiwara says her fascination with these mystical, narrative, gem-like forms started with a childhood of collecting stones and minerals.
Appetite Press
68 posts
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.
One Farmer / One Chef: Ono Momoen & Soran Nomura of ABV+
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.
Mirai no Hyakusho (Ways We Work) Podcast: #4 (Part 2) Kunihiko Murayama
Mirai no Hyakusho (Ways We Work) is a Japan-based podcast exploring alternative lifestyles, bridging urban and rural, and rethinking life in community with human and nature.