• SHARE

A hands-on account of working through the winter brewing season at one of Japan’s last artisanal sake producers. Features on three seminal restaurants and their chefs in the Kanazawa area. Eating with sumo wrestlers. A day in the life of a ramen master. The latest issue of Fool Magazine (No. 8) delves deep into the recesses of Japan’s food culture.

Published in Sweden, written in English and spanning the world of contemporary and traditional cuisine, each eagerly awaited issue marries a vibrant mix of cutting-edge food writing with the striking photography and design values of founders/co-editors Lotta and Per-Anders Jorgensen.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)