Bread at The Nomad

From seasonal fruits and vegetables, picked at specific times of day, to local seafood found only at exact depths, seasons and locations, Japanese ingredients are bound to their specific heritage and the landscape on which they were raised. This singularity is reflected in a cuisine where each element on a…

More than a staple food, rice is a way of life in Japan. From a baby’s first solid food, in the form of a soft rice porridge, to the national beverage: saké made from fermented rice, consumed in bars and restaurants throughout the country, rice lies at the culinary and…