Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Anatomy of a Dish

This excellent ahi poke can be found at restaurant Yona in Arlington, Virginia.

READ MORE
Restaurant Intel

“People are freaking out about it,” says Joe Kindred of the restaurant’s signature Japanese milk bread.

READ MORE
Chefsteps

Japanese mayonnaise (and Kewpie brand in particular) is beloved worldwide for its delightful spreadability, savory flavor, and sunny disposition.

READ MORE
Chefs Feed

Chef Takashi Inoue's namesake New York City restaurant is known for its amazing beef—the popular yakiniku (grilled meat) spot offers 19 different cuts.

READ MORE
#FoodWineWomen

The California native sounds off on what it's like to be one of the only female kaiseki masters in the world.

READ MORE
Chefs Feed

When San Francisco chef Hiro Sone wants a taste of his native Japan, he visits chef Greg Dunmore's restaurant Nojo.

READ MORE
New Slideshow

From colorful sake cups to delicious mizuna salad with kumquats, here’s a glimpse into the couple’s rural farm-to-table life.

READ MORE
Expert Guide

Nancy Singleton Hachisu, author of Japanese Farm Food, names six key ingredients to have on hand.

READ MORE
Andrew Zimmern's Kitchen Adventures

This broiled yellowtail collar can be made in a flash. When it’s served with rice and some oshinko (Japanese pickles), it makes the perfect summer meal.

READ MORE
Make This Now

Tonight, Japan faces Greece in the World Cup. Here, five delicious dishes to make from each of the competing countries.

READ MORE

Topics

Sites We Like