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Embracing Washoku in America
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Chefs Explain Why the Izakaya Food and Vibe Works in Their Restaurants
How Did Visiting Japan Impact Your Cooking or Mixology?
Stella Parks Shows How American Pastry Chefs Can Embrace the Ethos of Japanese Desserts
Niki Nakayama's Refined Cuisine is Rooted in Japan and Los Angeles
Japanese Flavors Find Their Way into Breakfast Dishes
Tsubaki's Courtney Kaplan Schools Us on Sake
Red Burgundy is a Surprising but Perfect Pairing for Raw Fish
Two Takes on Miso Black Cod Pay Homage to Nobu's Iconic Dish
Recipes from this issue
See all the recipes from the current issue
Sleepwalk
Brisket Ramen
Lemon Ice
At These Globally Inspired Restaurants, Japanese Cuisine is More of a Mindset
Koji is Transforming How American Chefs Think About Food and Flavor
Japanese Kaiseki Makes its Way to America
Bartenders Find Inspiration in Japanese Aesthetics and Techniques
American Fine Dining As We Know It Wouldn't Exist Without Japan's Influence
Think Twice Before Serving Tuna
What's the Deal with Fake Wasabi?
Seaweed Delivers Flavors From the Sea
Ramen Goes Global in These Takes on the Soup
Crack Into Jidori Eggs
Add Japanese Influence to Your Dishes with Help From These Cookbooks
Bonito Flakes Make Their Way Past the Garnish
Japan is the Must-Visit Country for a New Generation of Chefs
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
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