Each year as more and more people kick their meat habit and go plant-based, even fast-food giants are offering vegan alternatives to meat. In Dubai, one restaurant is hoping to get into the Guinness book of records for having the ‘world’s largest vegan menu’.
In Japan, soy sauce is an art made with three elements: raw materials, techniques and fermentation time to create a unique product.
Thierry Voisin is the French Michelin-starred chef of the "Les Saisons" restaurant at the Imperial Hotel in Tokyo. Why not try this French-Japanese fusion at home and become a true chef?
Yellowtail is one of Japan's favourite fish.and to meet the demand, researchers have developed a pioneering technology to produce it, whilst preserving the oceans.
"Buri" is one Chef Thierry Voisin’s signature dishes, made from Yellowtail fish and is perfect to impress your dinner guests.
In Japanese, its name means chopped fish. But the Surimi that has been produced in Japan for a millennium is nothing like the industrial sticks sold in Europe.
The French Michelin-starred chef of the "Les Saisons" restaurant of the Imperial Hotel in Tokyo has created a French/Japanese fusion dish around kamaboko, the finest of Japanese surimi.
Sake is a great alternative to wine to accompany seafood dishes
Hotel association Relais & Châteaux has paired with grass-roots organisation Slow Food to help promote sustainability whilst also saving culturally significant foods.
Konjac has been grown in Japan for centuries. Historically, the plant was appreciated for its healing qualities. It is now cooked in many forms and popular among westerners keen to keep an eye on their physique and health.
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on konjac, a healthy root-vegetable that is very popular in Japan. Why not try this land and sea combination at home and become a true chef?
Sake, a complex drink from Japan is gaining popularity among cooks and wine enthusiasts in Europe especially as an accompaniment to seafood dishes
Sake specialists are trying their best to introduce the unique characteristics of this complex fermented drink to the greatest number of people outside Japan
Sake is a drink that is finding increasing popularity among chefs in Europe
In Japan, there are not many rules for drinking sake, but one fundamental rule is that you never serve yourself
Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on miso - a fermented, soy paste fundamental to Japanese cuisine
In this exclusive video we show you each step in the sake production process
Must-try hole-in-the-wall restaurants, free experiences and bargain shopping spots worth exploring in the emirate.
Taking to Euronews, Michelin refuted Veyrat's accusations, saying that "in no way" did any inspector mention a "cheddar emulsion" as a reason to remove the star.
Silo is starting a sustainable restaurant trend that's starting to spread all over the world.
Owners of the company said that their goal is to put on events that Japan, and indeed the world, has never seen before.
CUB in London explores sustainable solutions and champions minimum waste, in style.
Visitors can pet and play with the tiny trotters on three different floors, while sipping a tea or coffee.
Checking in at QO hotel promoting circularity and a more eco-conscious way of living.
Why is Belgium so hooked on bottled water - while hosting the EU headquarters, a world leader in the fight against plastic waste?