Art director-turned-chef Keiko Seto harnesses organic produce for Mique’s multicultural, plant-based menu — and she does it out of a garage.
For Joan Bailey's latest contributions to The Japan Times, see below:
Food performance artist Ayako Suwa harnesses emotions such as anger, happiness and remorse, translating them into sensory culinary experiences.
Chef Masayo Funakoshi has cooked all around the world, blending art, artists, music and community around her eclectic mix of dishes.
Chef, writer and media star Yuri Nomura dove into organic food a decade ago, and has spent her career promoting the ties between farmer and consumer.
Several Japanese Buddhist temples have started digital Zen meditation sessions, bringing a sense of community to a global audience.
Yubako Kamohara leads Japan’s only all-female kaiseki restaurant, Tsurutokame. But becoming an itamae chef wasn’t her original plan.
At Sake Lovers Inc., founder Yuki Imanishi works with 100 small breweries across Japan to promote their products and connect them directly with consumers.
From individual farmers to cooperatives, here are six ways to bring sustenance to your doorstep.
Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.
Chef Yoko Higuchi knows what it takes to get Fukushima Prefecture's agricultural produce back on the map: honesty. "My customers trust me not only to give them good food, but that it contains what I say it contains, that it comes from where I ...