Jessica Thompson
Jessie is a food writer and published cookbook author living in Tokyo. She can most commonly be found at food festivals, farmers markets, sake workshops, perusing depachika and convenience store selections, or cooking in her teeny Tokyo kitchen. http://jessie-thompson.com/
The Art of Japanese Plating
A highly codified process that makes food look as good as it tastes
Girls’ Day
The colors and flavors of Hinamatsuri
Aonori Popcorn
Hot buttered popcorn with a green twist
Searching for the Perfect Snack
Japanese snack bar with minimal snacks
Japanese 75
INGREDIENTS Ice 60 ml (2 oz) junmai ginjo or daiginjo [...]
Agedashi Sobagaki
INGREDIENTS 100g buckwheat flour 300 ml water A pinch of [...]
Fast Food Nation: Edo Dining Culture
Tracing the history of Tokyo's cuisine
School of Life: Japan’s Classroom Cuisine
Food education is regulation in Japan
Edamame & Sakura Ebi Tofu Burger
Japanese superfood burger
Japanese Superfoods for Peak Performance
Natural alternatives to protein bars and Pocari Sweat