Mastodawn

Tokyo teppanyaki chain Pepper Lunch eyes San Antonio launch

One of Tokyo’s most popular restaurants is headed to San Antonio. Pepper Lunch, a global teppanyaki chain known for its beef rice, has signed a 20-unit deal with Texas franchisee Sizzling Hospitality to open locations in the Alamo City, as we…
#dining #cooking #diet #food #Food #chains #FoodTopics #japanesecuisine #openings #Teppanyaki
https://www.diningandcooking.com/2680431/tokyo-teppanyaki-chain-pepper-lunch-eyes-san-antonio-launch/

Dining and Cooking Jun 9

15 Affordable International Dining Experiences You Can Enjoy on a Frugal Budget

Exploring international cuisine doesn’t have to be an expensive adventure. Many delicious dishes from…
#dining #cooking #diet #food #Italiancuisine #deliciousdishes #Foodtrucks #Imagecredits #Italia #Italian #italiancuisine #italiano #italy #japanesecuisine #MexicanFood #MiddleEastern #streetfood
https://www.diningandcooking.com/2677545/15-affordable-international-dining-experiences-you-can-enjoy-on-a-frugal-budget/

Ikiya - Japan in Treviso Jun 9

Did you know not all #kombu are the same?
Kombu are #Japanese seaweeds essential for making dashi, the base broth of #Japanese cuisine. At Ikiya, we only offer natural, wild kombu directly from #Hokkaido. Each type has unique characteristics and ideal uses. Let’s explore the differences, and some key Japanese culinary terms!

#JapaneseIngredients #Food #JapaneseCuisine #Dashi #Ikiya #Kaiseki #TraditionalFood

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The Japan Times Jun 6

Many visitors to Matsuyama come for the historic Dogo Onsen or as a starting point for an island-crossing pilgrimage. Few, however, know that the city also hides some of the best sushi the Seto Inland Sea has to offer. https://www.japantimes.co.jp/life/2026/06/07/food-drink/destination-restaurants-kurumasushi-matsuyama-sushi-ehime-japanese-cuisine/?utm_medium=Social&utm_source=mastodon #life #fooddrink #destinationrestaurants #sushi #seafood #matsuyama #ehime #japanesecuisine #fish

In Matsuyama, sushi more than worth the pilgrimage

When chef Koji Takahira took over Kurumasushi from his father, he also transitioned to serving Edomae-style 'nigiri' sushi — a move that has paid dividends.

The Japan Times

Dining and Cooking Jun 4

Restaurant review: Bar Des Pres, South Audley Street, Mayfair

One of France’s best known chefs Cyril Lignac, whose empire includes 6 restaurants in France, London and Dub…
#dining #cooking #diet #food #Frenchrestaurants #bardesprés #bestrestaurantsinlondon #cocktails #cyrillignac #francais #france #French #FrenchRestaurants #Glamour #japanesecuisine #luxury #Mayfair #PSG #restaurant #Restaurants
https://www.diningandcooking.com/2669826/restaurant-review-bar-des-pres-south-audley-street-mayfair/

Dining and Cooking May 31

Discover Your Ideal Global Cuisine, Based on Your Birth Date

You might be the kind of person who loves to hit the local farmers’ market on a weekend, stock up on fresh produce, and create a colorful dinner from the comfort of your own kitchen. Or perhaps …
#dining #cooking #diet #food #Frenchcuisine #birthdate #francais #france #French #globalcuisine #indiancuisine #ItalianFood #japanesecuisine
https://www.diningandcooking.com/2664639/discover-your-ideal-global-cuisine-based-on-your-birth-date/

The Japan Times May 30

If you weren't raised eating "nattō" — Japan's infamously sticky and musky fermented soybeans — acquiring a taste can be a herculean but worthwhile effort. https://www.japantimes.co.jp/life/2026/05/31/food-drink/natto-soybeans-recipe-backslop-fermentation-healthy/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #recipes #fermentation #health #diets

A little bit of Japan’s infamously sticky soybeans goes a long way

Unlike some other fermented foods, making 'nattō' requires the ability to release heat and condensation produced by the bacteria at the center of the process.

The Japan Times

MediaFaro Magazine May 24

The Lithuanian chef who conquered the world of sushi.

Airis Zapašnikas, the Lithuanian chef recognised as the world’s best sushi master, calls his workplace in Oslo a second home.

Having lived in Norway for 14 years, he says mastery of Japanese cuisine demands not only talent but a particular kind of precision – from the way an apron is tied to every movement at the kitchen counter.

https://mediafaro.org/article/20260524-the-lithuanian-chef-who-conquered-the-world-of-sushi?mf_channel=mastodon&action=forward

#Sushi #JapaneseCuisine #Oslo #Lithuania #Food #Norway

The Lithuanian chef who conquered the world of sushi.

Airis Zapašnikas, the Lithuanian chef recognised as the world’s best sushi master, calls his workplace in Oslo a second home. Having lived in Norway for 14 years, he says mastery …

LRT

Dining and Cooking May 24

What I ate at SoNoMa, Kyoto’s newest fine-dining restaurant

Kyoto – In late March, Kyoto’s luxury hotel boom gained another entrant with the opening of Capella Kyoto — but the property’s most compelling attraction may be SoNoMa, a new restaurant from SingleThread chef Kyle Con…
#dining #cooking #diet #food #Dining #Capella #Hotel #japanesecuisine #kaiseki #KyleConnaughton #kyoto #michelin #sonoma
https://www.diningandcooking.com/2655548/what-i-ate-at-sonoma-kyotos-newest-fine-dining-restaurant/

The Japan Times May 23

When European sailors first arrived on Japan's shores, some of their dietary preferences seemed outlandish to the locals. Others — like Portuguese escabeche — became adapted delicacies that remain popular today. https://www.japantimes.co.jp/life/2026/05/24/food-drink/washoku-essentials-nanban-zuke-fish-pickled-fried-portugal/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #recipes #fish #snacks #konbu

Barbaric tastes: The pickled Portuguese dish that won over Japan

A refreshingly piquant bite for increasingly warm days, this medley of Portuguese and Japanese flavors works as both an appetizer and main dish.

The Japan Times