Cooking and Cookbooks – Page 2 – MOSAEC

My Matcha-Dusted, Lemon-Scented, Tahini-Drizzled Adventures in Flavormaxxing

Bakeries and Baked Products Beverages Bon Appetit (Magazine) Brooklyn (NYC) Cooking and Cookbooks Croissants Food Millennial Generation Social Media Spices Taste TikTok (ByteDance)

My Matcha-Dusted, Lemon-Scented, Tahini-Drizzled Adventures in Flavormaxxing

When did our taste buds become so spoiled?

By Marie Solis

Dairy Changed Japan. Then Japan Changed Dairy.

Buddhism Cooking and Cookbooks cultureissue2025 Dairy Products Japan

Dairy Changed Japan. Then Japan Changed Dairy.

How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.

By Sonoko Sakai

What Will Be the Next Big Thing From Japan?

Cooking and Cookbooks cultureissue2025 Flowers and Plants Japan Pudding Puppets Tea

What Will Be the Next Big Thing From Japan?

We asked some of our favorite chefs, designers and artists to predict what will become our new obsession.

By Kate Guadagnino and Ilya Milstein

The Funky, Fermented Roots of Japanese Cuisine

Cooking and Cookbooks cultureissue2025 Japanese Food (Cuisine) Noma (Copenhagen, Restaurant) Pickles and Relishes Sake Soy Sauce

The Funky, Fermented Roots of Japanese Cuisine

Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.

By Ligaya Mishan