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.
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
Katie O’Brien of Eco de Iko shares her journey from plastic-free July to plastic-free living.
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.
Interview by Jessica Thompson. Images by Yusuke Tanaka A few years ago, on the way to visit friends living in the countryside...