Ever eaten a helium balloon? Grant Achatz’s Tokyo residency promises edible surprises and immersive culinary theater. https://www.japantimes.co.jp/life/2025/10/04/food-drink/achatz-tokyo-alinea-modernist/?utm_medium=Social&utm_source=mastodon #life #fooddrink #finedining #chefs #tokyo #restaurants #meat #vegetables
There are eggplants, and then there are autumn eggplants — a sweeter, juicier variety that's great for tossing into a stir-fry. https://www.japantimes.co.jp/life/2025/09/30/food-drink/autumn-eggplant-aki-nasu/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #vegetables #meat
Tuck into a wild boar sausage in a tortilla-like wrap. Chef Shota Itoi's modern French fare is a creative celebration of the region's produce. https://www.japantimes.co.jp/life/2025/09/26/food-drink/auberge-eaufeu-french-restaurant-ishikawa/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #frenchcuisine #vegetables #meat #fish
From someone called Fork Ranger (on that big-tech site that sounds like Flemish children TV).
Fork Ranger: "This changed my perspective of Earth 🤯 The majority of people spend most of their lives in that little grey square.
That is why most people underestimate the amount of space it requires to grow food.
The big problem is that 83% of the farmland is used to produce only 17% of all calories and 38% of protein.
With a few simple switches, we could drastically reduce the amount of land and bring back more nature, while also solving a lot of other problems.
A few notes:
1️⃣ We could reduce the red grasslands by more than half, just by skipping beef and mutton. In this scenario, there would still be beef from dairy cows.
2️⃣ Shifting to a completely plant-based diet would require less cropland, not more.
3️⃣ “But pastures should be counted as nature.”
Perhaps some of it, but definitely not all. In Europe, a lot of grassland is ‘managed grassland’: a monoculture of rye grass and often even boosted with synthetic fertilizer. ..."
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Rebel without a cause or misunderstood genius? Fukuoka’s hotshot chef, Naoto Ohno, "doesn’t care about the definitions" of French cuisine. https://www.japantimes.co.jp/life/2025/09/05/food-drink/syn-restaurant-french-fukuoka/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #fish #chefs #fukuoka #frenchdining
If you need an extra reason to visit Toyama, then Himawari Shokudo 2, The Japan Times’ 2025 Destination Restaurant of the Year, should fit the bill. https://www.japantimes.co.jp/life/2025/08/08/food-drink/toyama-himawari-shokudo-italian/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #chefs #toyama #italiancuisine