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Alex Dutson

For Alex Dutson's latest contributions to The Japan Times, see below:

Britain's food revolution hits Tokyo

| Jul 10, 2015

Britain's food revolution hits Tokyo

“It is a truth universally acknowledged that, generally speaking, English meals are bad.” So begins Nozomu Hayashi’s best-selling 1991 treatise on British food, “Igirisu wa Oishi” (“England is Delicious”). As comments go, this one is relatively mild. After all, it has long been fashionable ...

Swedish cuisine: so much more than meatballs

| Mar 3, 2015

Swedish cuisine: so much more than meatballs

Some Swedish delicacies, such as lutefisk (dried cod treated with lye), attract comments that are less than flattering. And when I say less than flattering, I mean downright slanderous. “Reminiscent of the afterbirth of a dog, or the world’s largest chunk of phlegm,” is ...

Finding comfort in a Belgian bowl

| Dec 2, 2014

Finding comfort in a Belgian bowl

The mercury has dropped and the nights are getting longer. As the temperature plummets so does the need for culinary sophistication. Filigree garnishes, amusingly carved vegetables and light bonito broths frankly no longer cut it. To put it another way: December is less about ...