Once a steakhouse, The Peninsula Tokyo's flagship restaurant has transformed into a modern French restaurant. https://www.japantimes.co.jp/life/2026/02/15/food-drink/peninsula-tokyo-peter-restaurant/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #chefs #fish #konbu #vegetables #frenchcuisine #japanesecuisine #thepeninsulatokyo #hotelrestaurants
Alex Akselrod
boosted
"Born in 1936 to a #Syrian- #Jewish family in #Cairo, #ClaudiaRoden studied in #London to become a painter before becoming engrossed by the stories and #recipes of #Britain’s expatriate #Egyptian community. She began teaching #MiddleEastern #cooking from her home, hosting the #BBC series “Claudia Roden’s #Mediterranean #Cookery” and becoming a prolific #food #journalist and #cookbook #author. She is best known for two #publications: A #Book of Middle Eastern Food, a cookbook first published in 1968 that remains an important influence on top #chefs around the world, and The Book of Jewish Food: An Odyssey from #Samarkand to #NewYork, an opus on Jewish #cooking that provides a detailed history of Jewish holidays and recipes from the #diaspora."
"Born in 1936 to a #Syrian- #Jewish family in #Cairo, #ClaudiaRoden studied in #London to become a painter before becoming engrossed by the stories and #recipes of #Britain’s expatriate #Egyptian community. She began teaching #MiddleEastern #cooking from her home, hosting the #BBC series “Claudia Roden’s #Mediterranean #Cookery” and becoming a prolific #food #journalist and #cookbook #author. She is best known for two #publications: A #Book of Middle Eastern Food, a cookbook first published in 1968 that remains an important influence on top #chefs around the world, and The Book of Jewish Food: An Odyssey from #Samarkand to #NewYork, an opus on Jewish #cooking that provides a detailed history of Jewish holidays and recipes from the #diaspora."
The precise French cuisine executed by the young and talented chef Masashi Motooka is reason enough for you to head to Saitama for a gourmet jaunt — and get away from the crowds. https://www.japantimes.co.jp/life/2026/01/30/food-drink/french-restaurant-kam-saitama/?utm_medium=Social&utm_source=mastodon #life #fooddrink #vegetables #meat #chefs #gardening #saitama
Don't judge a cookbook by its lack of images. Keita Wojciechowski's text-only tome, “Culinary Encyclopedia of Japan Vol. 2: Tools, Techniques, Traditions," is a fount of knowledge for anyone nerdy enough to read it. https://www.japantimes.co.jp/life/2026/01/28/food-drink/culinary-encyclopedia-japan-book/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #recipes
Feeling homesick this time of the year? Feed your nostalgia with the tastes of home. https://www.japantimes.co.jp/life/2026/01/02/food-drink/new-year-different-cuisines-tokyo/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #chefs #ethnicfood #rice #newyear
We take a look at the Tokyo restaurants that stole our hearts (and stomachs) — as well as those that left us — in 2025. https://www.japantimes.co.jp/life/2025/12/26/food-drink/2025-review-tokyo-dining/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #sushi #fermentation #2025inreview
Alex Akselrod
boosted
"When #Ashkenazi #Jewish people emigrated to the #US in the early 20th century, #latkes came along for the ride. They’re as popular as ever in Jewish- #American #Hanukkah #cooking, though they’re now made vegetable #oil instead of #shmaltz. They’re so popular in fact that they’ve gone commercial, with some grocery stores carrying dry latke mixes or ready-made frozen latkes. It's a workout to shred #potatoes and make them by hand, so, it’s not surprising that there’s now a market for a quick alternative.
But which brand tastes like homemade? We asked a panel of Jewish professional #chefs to find out what the best store-bought latke is—plus, the best way to reheat them and ideas for serving this traditional Hanukkah treat."
https://www.allrecipes.com/jewish-chefs-best-store-bought-latkes-11866522
"When #Ashkenazi #Jewish people emigrated to the #US in the early 20th century, #latkes came along for the ride. They’re as popular as ever in Jewish- #American #Hanukkah #cooking, though they’re now made vegetable #oil instead of #shmaltz. They’re so popular in fact that they’ve gone commercial, with some grocery stores carrying dry latke mixes or ready-made frozen latkes. It's a workout to shred #potatoes and make them by hand, so, it’s not surprising that there’s now a market for a quick alternative.
But which brand tastes like homemade? We asked a panel of Jewish professional #chefs to find out what the best store-bought latke is—plus, the best way to reheat them and ideas for serving this traditional Hanukkah treat."
https://www.allrecipes.com/jewish-chefs-best-store-bought-latkes-11866522
Make a beeline for chef Taizo Hirokado's hillside restaurant after you’ve taken a soak in one of the hot springs in Beppu. https://www.japantimes.co.jp/life/2025/12/12/food-drink/beppu-hirokado-seafood-kyushu/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #fish #meat #kyushu
Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu
There are salts, and then there are Yuzen Inoue's salts that showcase the nuanced flavors of each season. https://www.japantimes.co.jp/life/2025/12/05/food-drink/yamaguchi-salt-master-seasonal-flavors/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #salt #yamaguchiprefecture
Care to try some sheep brains? How about a serving of kidneys or hearts? Farm Restaurant Cuore in Hokkaido believes every part of the animal offers a range of gourmet possibilities. https://www.japantimes.co.jp/life/2025/11/28/food-drink/farm-restaurant-cuore-hokkaido/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #meat #hokkaido
brendan (#39C3に行こう)
boosted
Forty years ago, director Juzo Itami unveiled his masterpiece, "Tampopo," showing us that ramen can be elevated to a gourmet dish and egg yolks can be used in, erm, very tantalizing ways. https://www.japantimes.co.jp/culture/2025/11/22/film/tampopo-40th-anniversary-ramen/?utm_medium=Social&utm_source=mastodon #culture #film #tampopo #ramen #chefs #japanesecuisine #japanesefilm #juzoitami
Watching "Tampopo" inevitably makes you hungry. Put together a bowl of ramen in 15 minutes with this easy recipe. https://www.japantimes.co.jp/life/2025/11/23/food-drink/ramen-recipe-tampopo/?utm_medium=Social&utm_source=mastodon #life #fooddrink #ramen #tampopo #chefs #recipes
Forty years ago, director Juzo Itami unveiled his masterpiece, "Tampopo," showing us that ramen can be elevated to a gourmet dish and egg yolks can be used in, erm, very tantalizing ways. https://www.japantimes.co.jp/culture/2025/11/22/film/tampopo-40th-anniversary-ramen/?utm_medium=Social&utm_source=mastodon #culture #film #tampopo #ramen #chefs #japanesecuisine #japanesefilm #juzoitami
Looking to start a pickling regimen in your kitchen? Turn to Yoko Nakazawa’s debut cookbook, “The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions,” for some uncomplicated help. https://www.japantimes.co.jp/life/2025/11/11/food-drink/art-pickling-cookbook-japan/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #vegetables #chefs #recipes #fermentation
If you can’t decide whether you want sushi or “kaiseki” multicourse haute cuisine for your next dinner, Nadaman’s new Ginza Onodera x Nadaman, which combines both dining concepts, is your answer. https://www.japantimes.co.jp/life/2025/11/07/food-drink/ginza-tokyo-nadaman-kaiseki/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #soup #fish #chefs #kaiseki
A microwave and mayonnaise are all you need to make a chicken omelet sandwich for a quick breakfast or lunch bento. https://www.japantimes.co.jp/life/2025/10/28/food-drink/oyako-sando-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #meat #chefs #recipes
A growing breed of Nepali chefs are showing that there's more to South Asian food in Tokyo than butter chicken, naan and curry. https://www.japantimes.co.jp/life/2025/10/24/food-drink/nepali-food-tokyo/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #fish #rice #chefs #vegetables