RiCE No. 46

RiCE is a Japanese magazine dedicated to contemporary gastronomy, culinary culture and the people who make it possible. Founded in Tokyo in 2016, its editorial approach combines high-quality photography, minimalist design and a narrative perspective that goes beyond food, exploring the ideas, trends and movements that define today’s cuisine. Each issue focuses on a monographic theme, offering a concise, aesthetic and in-depth look at the many facets of the culinary world.

In this issue: All Time Best Pasta

This issue of RiCE celebrates and explores pasta as an "all time best" dish that works anytime, anywhere. Highlights include: a pasta parts dissection manual, how to choose life by choosing olive oil, a visit to pasta's birthplace, mom's spaghetti, pasta in films, and tons of reviews, restaurants, and recipes.