About Mark Robinson

Mark Robinson lives in Tokyo and was the editor of the Japanese culinary magazine Eat, as well as deputy editor and music editor of Tokyo Journal magazine. He has been a regular food and culture contributor from Japan to the Financial Times and the UK’s The Times, among other publications. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan 20 years ago where, enchanted by the pleasures of izakaya, he’s lived almost continuously. Izakaya is his first cookbook.

A white bowl filled with edamame salad sitting on a grey linen napkin with chopsticks on the side.

Edamame Salad

Though it calls for just soybeans, miso dressing, and salad greens, this salad has a swanky sophisticate vibe to it.