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.
Interview
5 posts
Talking Plant-Forward Food in Japan with Chef Amanda Cohen and Food Writer Michael Harlan Turkell
We talk vegan and vegetarian food in Japan with Amanda Cohen, owner-chef of Dirt Candy, and food writer Michael Harlan Turkell after their plant-based pilgrimage
Tips for Becoming Plastic-less in Japan
Katie O’Brien of Eco de Iko shares her journey from plastic-free July to plastic-free living.
Meet: Marco Garcia owner and chef of Los Tacos Azules, Tokyo
At his Sangenjaya restaurant, Marco is combining fresh tortillas that handmade from native Mexican blue corn (‘azules’ means blue in Spanish), with seasonal Japanese ingredients.
Meet Yasuyuki Yoshida, Toji of Yoshida Sake Brewery
Interview by Jessica Thompson [https://www.instagram.com/jessie_tttt/]. Images by Yusuke Tanaka [https://www.instagram.com/ysktnk/] A few years...