Mouthing Off

By the Editors of Food & Wine Magazine

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#FoodWineWomen

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

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Chefs Feed

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

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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.

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Expert Guide

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

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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.

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Make This Now

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

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The Edible Table

A dish that truly honors the essence of delicate spring vegetables is chawanmushi, the equally delicate Japanese egg custard.

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