To eat well is
to live well.

We want to present a way of life that actively engages
with the act of eating.

View this page in Japanese

To eat well is to live well.

We want to present a way of life
that actively engages with the act of eating .

A robust food culture depends on the strength of connections that unite producers, chefs, and consumers. Only with the concerted engagement of all three can we ensure that the life-giving power of food meet its fullest potential.

Consumer awareness and demand can have far-ranging effects, impacting anything from the preservation of endangered heirloom varieties to the ongoing transmission of treasured culinary traditions and techniques.

Since launching The Cuisine Magazine in 2006, it has been our mission to strengthen the connections that tie producers, chefs, and consumers. Our ultimate aim is to inspire an ever wider audience to care about the ways in which their food is produced, selected, prepared, and enjoyed.

We tell our stories of food
through three defining perspectives.

  • 01

    Focusing on people and movements
    that create new values in the world of food

    Interview Subjects: Chefs, Producers, Cooperations, etc.

    • PEOPLE
      The Work and Mindset of Food Professionals
    • FEATURE
      Notable Trends in the Culinary World
    • SDGs
      Challenges Toward a Sustainable Future
  • 02

    Monthly Reports by
    Food Journalists from 12 Countries Worldwide

    • JOURNAL
      From Food Scenes in Japan and Around the World
  • 03

    Addressing Social Issues Through Recipes

    • RECIPE
      Taking Action Through Recipes

Our VisionEating with
Creativity

Changing the way we eat changes the future. How could it be otherwise, when the act of eating concerns each of us every day of the year.

What to eat and where?
With who, and when? We make these choices all the time. When done consciously, they can have far-reaching effects. Think, for example, of the Meat Free Monday movement and its role in climate action.

Any number of events happening right now at the forefront of our food systems underscore just how powerful the role of gastronomy is in effecting change.

Food culture is people culture: it is inextricably linked to community, to the economy, to science and to our wellbeing. Moreover, it is something every individual on the planet is innately invested in.

The Cuisine Press is keen to work with all those whose blueprint for stronger communities and a better world involves thinking about, and reframing, our relationship to food.

Article

We bring social issues into focus through
the lens of food.

Company
  • Request for Documents
  • —Say Hello
    For any inquiries about The Cuisine Magazine or to say hello to our editorial team, email us at: ad@r-tsushin.com