The best places to stay, eat, shop and visit across the country, according to Japanese artists, designers and chefs.
Category: Cooking and Cookbooks
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The 25 Essential Seafood Dishes to Eat in Tokyo
Six Japanese food professionals — including four acclaimed chefs — took on what seemed to all of them like a near-impossible task.
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Dairy Changed Japan. Then Japan Changed Dairy.
How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.
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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.
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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.
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The Japanese Citrus You’re About to See Everywhere
Yuzu has already gone mainstream. Which fruits will make a splash on menus next?
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How Karina Garcia of Cocina Consuelo Threw Her Own Birthday Party
The chef Karina Garcia of the New York restaurant Cocina Consuelo celebrated by cooking for family and friends, and even making her own cake.
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A Reporter on Steak Fries: Tasty Spud or Dud?
A culinary mystery and a change in perspective on the classic dish.
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A Honolulu Bakery That Folds In Tropical Flavors
Plus: lakeside cabins in the Berkshires, wooden lamps and more recommendations from T Magazine.
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Cooking with Meghan Markle, the Duchess of Sussex, in Her Montecito Kitchen
Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.