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LONDON (Thursday, 8 August 2019): National Geographic Traveller Food has picked out the 11 dishes that define Japanese cuisine. In the latest issue, distributed free with September鈥檚 National Geographic Traveller (UK), we put the spotlight on a culinary culture that鈥檚 both familiar and mysterious, filling in the gaps with a cover story featuring author Tim Anderson鈥檚 impassioned ode to ramen, and chef Rei Masuda鈥檚 considered thoughts on sushi.

Glen Mutel, editor of National Geographic Traveller Food, said: 鈥淲ith 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鈥檚 most distinct culinary cultures.

鈥淣o one who鈥檚 been to Japan will ever forget its food. I still vividly remember the first meal I ever had there 鈥� a steak, cooked in front of me teppanyaki-style on a hot metal plate by a silent chef. In our latest cover story, we鈥檝e 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.鈥�

Also in this issue, we examine the rebirth of Ecuadorian chocolate, sample the best of the gourmet Greek island Sifnos and journey to Nabeul on the Tunisian coast for a colourful family meal. All this, plus guides to the food hotspots of San Francisco, Tel Aviv and the Camargue, France.

In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.

Don鈥檛 miss:

鈥� Deconstruction: Goulash 鈥� revealing the secrets of the iconic Hungarian dish
鈥� In Pictures: The hazelnut harvest of Piedmont, Italy
鈥� 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
鈥� Five ways with: Chef Judy Joo offers up five great ways to use kimchi
鈥� Make Perfect: Tips for making poutine
鈥� The Pioneer: Chef Ricky Saward on shaking up the German restaurant scene

Fast facts
On sale date: 1 August 2019
Price: Free with the September edition of National Geographic Traveller (UK), which costs 拢4.60
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Notes

The quarterly, 132-page magazine is available free of charge with the December, March, June and September issues of National Geographic Traveller (UK). It’s brought to you by 黑料吃瓜网, publisher of the award-winning National Geographic Traveller.

National Geographic Traveller (UK) is published under licence by 黑料吃瓜网, from National Geographic Partners LLC in Washington, D.C. The 180-page travel and lifestyle magazine was launched in December 2010, and is packed full of you-are-there photography, authentic travel experiences and inspiring narratives.

National Geographic Partners LLC (NGP) is a joint venture between National Geographic and 21st Century Fox, and is committed to bringing the world premium science, adventure and exploration content across an unrivalled portfolio of media assets. NGP combines the global National Geographic television channels with National Geographic鈥檚 media and consumer-oriented assets, including National Geographic magazines; National Geographic studios; related digital and social media platforms; books; maps; children鈥檚 media; and ancillary activities that include travel, global experiences and events, archival sales, licensing and e-commerce businesses. NGP returns 27% of its proceeds to the non-profit National Geographic Society to fund work in the areas of science, exploration, conservation and education.

National Geographic Society is a leading non-profit that invests in bold people and transformative ideas in the fields of exploration, scientific research, storytelling and education. It supports educators to ensure that the next generation is armed with geographic knowledge and global understanding. National Geographic Society aspires to create a community of change, advancing key insights about the planet and probing some of the most pressing scientific questions of our time. Its goal is measurable impact: furthering exploration and educating people around the world to inspire solutions for the greater good.

CONTACT:

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Glen Mutel, editor
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