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Among all countries, Japan has the highest number of Michelin-starred restaurants, making it a mecca for diners worldwide. Its numerous small independent restaurants are places of constant innovation. Ingredients underpin Japanese food culture; these aren't luxuries. Instead, the most common items, such as rice, noodles, and fish, are the soul of Japanese cuisine. Seduced by Japanese cuisine's international reputation, America’s bestselling writer, gastronome Matt Goulding embarks on an exploration of Japanese food, examining the country's unique eating culture from a Westerner's perspective.
Matt Goulding is editor-in-chief and co-founder of the independent online magazine Roads & Kingdoms. He writes for multiple notable publications such as The New York Times, Time magazine, and The Wall Street Journal. This book Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture, was the finalist for the 2016 IACP (International Association of Culinary Professionals) Awards: Literary Food Writing. He is also the co-author of Eat This, Not That!, also an American food bestseller.
