Environment | Longform
Beneath the surface: Are Japan’s iconic hot-spring resources sustainable?
by Mara Budgen
The public and private use of hot springs is leaving a significant imprint on the environment.
Food & Drink | Destination Restaurants 2021
Every meal at Mekumi feels like an education
by Robbie Swinnerton
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
People | 20 QUESTIONS
Bunny Awchat: ‘Cuisine should have no borders’
by Matt Kaufman
Bunny Awchat attended the prestigious Cordon Bleu culinary school in France. After working in Europe, he decided to follow an interest in Japanese food and arrived in Osaka.
