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Mouthing Off

By the Editors of Food & Wine Magazine

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20 Gorgeous Images of Life on a Japanese Farm

Sake Cups

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

6 Essentials for a Japanese Pantry

The Japanese pantry

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

Broiled Yellowtail Collar with Daikon

Broiled Yellowtail Collar with Daikon

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

10 Dishes from Japan and Greece to Make for Game Time

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

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Instanom

Fish: Part of This Complete Japanese Breakfast

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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The Edible Table

Mini Egg Custards for Spring

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

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F&W Drinks

How Japan Nails Coffee

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.