Cooking and Cookbooks – Page 4

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

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

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

Cooking and Cookbooks cultureissue2025 Fruit Japan Japanese Food (Cuisine) Yuzu (Fruit)

The Japanese Citrus You’re About to See Everywhere

Yuzu has already gone mainstream. Which fruits will make a splash on menus next?

By Yukari Sakamoto