7 Fishy Things About Japanese Fish
Why would a fish's name change? What dish is made of sea urchin gonads? And how many herring eggs would you want to eat at New Year's?
Halal Ramen Comes to Tokyo
In response to the global ramen renaissance, some restaurants in Japan are adapting to make their food more accessible to foreign visitors—like this restaurant in Asakusa, which serves halal ramen.
This Magazine Will Mail You Seaweed
Tohoku food producers are communicating with consumers through a magazine accompanied by agricultural produce—and the concept is spreading throughout the country.
The King of Japanese Chili Peppers
With its thick, soft, sweet flesh, the beauty of the manganji pepper is it can be successfully cooked in a number of ways.
5 Ramen Festivals Around the World
Much like the elasticity of its noodles, ramen’s notoriety has stretched to the corners of the Earth.
Buddhism Through the Stomach
A Buddhist monk shares his religion through cooking and cookbooks.
Umami in New York
Still not sure what umami is? Well, it's coming your way whether you like it or not.
A Serious Guide to Ramen Styles
We're not going to even pretend that a comprehensive style guide of all the ramen out there is possible, but we'll do our best to give you something to noodle over.
11 Instant Ramen Hacks You Have To Try
The list gets a little abstract toward the end, but the first three concepts—grilled cheese, pizza and gnocchi—look like legitimate fun.
Ramen Rules from Conan O’Brien & Ken Watanabe
What's the right way to eat ramen? Find out from Conan, Ken and a few other people who actually know what they're doing!
Instant Ramen Power Ranking
There are countless brands of instant noodles made and distributed around the world. One brave connoisseur decided to rank as many as he could get his chopsticks on.
57% Name Instant Ramen Japan's Top Invention
More than ECG machines, electric rice cookers and the Playstation 4, a majority of Japanese pick instant ramen as the nation's top invention.
Umami: The 5th Dimension of Taste
Salty, sweet, sour and bitter are familiar terms to describe taste. Yet a fifth, umami, is less well-known but just as prevalent.
The Edible World of Okonomiyaki Art
Start with floral designs and work your way up to JoJo, Totoro or Levi Ackerman.
Two-Star French Chef Uses Japanese Ingredients
At Cuisine[s] Michel Troisgros in Shinjuku, executive chef Guillaume Bracaval is passionate about the quality of everything in his kitchen.
The Town Where Cucumbers are Forbidden
There’s a town in Japan where it's strictly forbidden to grow or eat cucumbers. Why do they hate the vegetable? And is the rule valid or are they all in a pickle over nothing?
The 3 Great Ramens of Japan
Since its arrival from China, ramen has been reshaped and reimagined into countless regional variations across Japan.
Innovating Organic Recipes on the Farm
Nancy Singleton Hachisu's first book, Japanese Farm Food, sold over 30,000 copies, leading to a regular spot on a national variety show.
Ramen Alchemist Forms Over 600 Flavors
Tokyo-based “Ramen Magician” Kenji Tsukada crisscrosses Japan to source top-notch ingredients.
Japan’s Top 5 Ramen Streets
Ramen streets have become hotbeds for talented chefs and aspiring cooks looking to perfect their recipes.
