When a food zine arrives with four blocks of rakugan to eat, you know that the issue will be special. This was my introduction to the latest issue of Japan’s Saji magazine -the trilingual food and recipe journal by Miho Saji. The topic for the latest issue is once again the traditional Japanese wagashi sweets. Inside the pages, readers will find recipes in Japanese, English, and French explaining how to make your own wagashi at home. Saji is a beautiful take on food and recipe journals done with beautiful food photography and illustrations.
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