A PhD in microbiology may not seem an obvious background for the creator of a trendy ramen shop in Oslo, but the connections run deeper than you might think. David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect…

Sake – a fermented alcohol, brewed from rice, kōji rice, water and yeast – is one of the world’s most misunderstood beverages. It’s not a distilled spirit, and to ensure it maintains its true quality, low temperature storage is essential at all times. We sit down with Rebekah Wilson-Lye, a…

Art historian Rossella Menegazzo has always specialised in Japan: she completed her PhD in Oriental Studies with a dissertation on Japanese art history and photography in 2009, and went on to become Professor of East Asian Art History at the University of Milan. Menegazzo is the author of numerous texts…

As part of our deep dive into Japan, Luxeat has the joy of meeting with a Japanese ceramics legend to better understand the history and importance of cups, plates and bowls across the nation. Robert Yellin is an American Japanese ceramics specialist who has been living in Japan since 1984.…

Originally from Sapporo,Takuya Watanabeis the chef-owner of Jin, Michelin starred sushi restaurant in Paris. Opened in 2013, Taku was one of the first sushi masters in Europe to serve omakase behind the counter, just like in Japan. He has also put a lot of time and effort into sourcing only…

By Pablo Alomar Salvioni We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu or Seishu in Japanese. While sake is well-known, however, there is another drink with the appearance of…

As part of a special issue about rice, we talk with Kayama San, who comes from five generations of ancestral Japanese farmers in Northern Kyoto. Beyond continuing the family legacy, he feels a sense of mission and purpose in protecting Japanese food culture, as well as helping maintain the beautiful…

World class olive oil doesn’t usually make one think of Japan. Yet, one very special olive production in Shodoshima on the island of Shōdo Island, is revising regional clichés about this golden culinary staple. Toyohiro Takao has taken away several awards over the last decade, including the Olio Nuovo Days…

In Japan, the masters responsible for carving statues depicting buddhas and bodhisattvas are called Busshi. Through his documentary Carving the Divine, Yujiro Seki, a Japanese-born filmmaker, provides a deep dive into the lives of Busshi in contemporary Japan. Offering a rare and intimate look into the life and artistic process of…

Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. One…