Recipes: The dishes that define Japan

National Geographic magazine has listed the 11 dishes that define Japanese cuisine. September’s National Geographic Traveller includes a pull out on the culinary culture that’s both familiar and mysterious, filling in the gaps with a cover story featuring author Tim Anderson’s impassioned ode to ramen, and chef Rei Masuda’s considered thoughts on sushi.

Glen Mutel, editor of National Geographic Traveller Food, said: “With the Rugby World Cup starting in September, and the eyes of the world on Japan, it seems the ideal time to celebrate one of the world’s most distinct culinary cultures. No one who’s been to Japan will ever forget its food. I still vividly remember the first meal I ever had there — a steak, cooked in front of me teppanyaki-style on a hot metal plate by a silent chef. In our latest cover story, we’ve tried to get to the heart of this memorable and unusual cuisine, from lesser-known dishes such as takoyaki and tonkatsu to global favourites sushi, tempura and ramen.” 

Some of the other highlights of the magazine include features about the following:

• Deconstruction: Goulash — revealing the secrets of the iconic Hungarian dish
• In Pictures: The hazelnut harvest of Piedmont, Italy
• My Life in Food: Comedian Aisling Bea on dining out in Los Angeles and why we should all be doing more to reduce food waste
• Five ways with: Chef Judy Joo offers up five great ways to use kimchi
• Make Perfect: Tips for making poutine
• The Pioneer: Chef Ricky Saward on shaking up the German restaurant scene



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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