Shuko Oda
How to Make Super Fancy Salmon in Less Than 30 Minutes
Shuko Oda, head chef at London’s Koya Soho, shows us how to make steam-fried salmon with mushrooms and ponzu sauce—all in less than half an hour.
This British Farm Is Hiding a Japanese Vegetable Paradise
NamaYasai is no ordinary farm. In its fields and greenhouses grows a cornucopia of Japanese produce: yuzu, edamame, shiso, and daikon.
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