F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice
F Magazine Rice

F Magazine Rice

Regular price RM78.00 RM0.00

CONTENTS:

INTRO


LETTER FROM F


DESTINATION

Diverse beauty of rice paddies that vary by geographical features and lifestyles


INTO THE ORIGIN

Religious philosophy and community values embedded in Balinese rice terraces


RICE ROAD

From Indonesia - Indonesian rice dishes in Bali infused with time-honored traditions and spirit


To Japan - History and meaning of rice as seen through iconic rice dishes of Japan


ACADEMIC MANUAL

History, traditions, and trends of rice— a rising transitional food to substitute flour and meat


INTERVIEW

Henry Alexie Bloem - An Indonesian cuisine master who skillfully integrates the colors of Bali into a dish of rice


Tobio Fukumoto - A modest Japanese sushi master who has maintained a Michelin star for 11 years for elaborate details


ON THE TABLE

Global rice recipes that reinvigorate the charms of rice


EXPERIMENT

Simple but tricky rice cooking secrets by Eunjung Ko, instructor at a cooking school on Mount Jirisan


F CUT

Indigenous rice varieties harvested across the eight provinces of Korea


THE FUTURE OF RICE

Native rice breeds and the instant rice market: turning points for the future of Korean rice

INTERVIEW

Atsuo Otsuka - CEO of Okomeya, presenting a new lifestyle through rice


USER SCENE

The tables of three people from three different cities who all live on rice


RETAIL

Worldwide rice shops introducing healthy, delicious products that shift paradigms on the taste of rice


MARKET

Processed rice products equipped with taste, quality, and marketability


REFERENCES

Books and videos about rice and agriculture recommended by Magazine F editors


OUTRO


DICTIONARY


INDEX


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