February 01, 2022


Israeli Culinary Magazine that founded in 1990. It Covers a wide range of culinary topics, including cooking, baking, wine, and alcohol. Any cooking and baking enthusiasts, as well as catering professionals, will enjoy this publication.

▶ The magazine publishes a different issue every month. This time it was devoted to miso and its interpretations from traditional Japanese cuisine to Israeli home cooking. I had the pleasure to participate in this issue with my plates.

▶ "Hovot Halevavot" in Tel Aviv hosts the production, A special place where food and ceramics are combined.
Noam Frisman took the photos, Oz Telem wrote and prepared the recipes.