Cook, travel, eat…
It is an undeniable truth that more and more people are travelling for food, or are at least making food a central part of their holiday itineraries, whether it’s investing in a cooking class or simply trying out the local cuisine and well-known restaurants.
If you’re looking for inspiration for your next foodie holiday, you’ll want to read all about our travel correspondent Michelle Tchea’s gastronomic adventure in Japan (p34) – from eating cheap street foods in Osaka to indulging in gourmet delights in Tokyo and Fukuoka.
If there’s another tasty reason to visit Japan during springtime, it’s also to sample its fresh, succulent mountain vegetables, which are usually harvested in late March or early April.
Also in our Japan Special (p40) this issue, the chefs from Restaurant Hoshigaoka share fuss-free Japanese recipes such as nabeyaki udon, houba beef, and kurobuta shabu salad that home cooks can easily prepare at home.
We also have wonderfully quick, easy, healthy one-pot meals for everyday dinners (p60) and fun recipes (p78 and p90) to keep your children happy and full of energy during the school day.
If the thought of cooking at all is a bit too much to bear, how about tucking into excellent Japanese fare? We visit two longstanding establishments Tatsuya and Tatsu (p24) for unrivalled omakase meals.
Don’t miss our eating well section (p74), which talks about healthy alternatives to sugar. With the number of people dealing with diabetes continually increasing across the region, it’s becoming evermore important that we actively make an effort to prevent a health condition from developing.
With that said, whatever you’re celebrating or planning this month, enjoy as many of our recipes as possible.