The Best Ramen on Every Continent
Ramen’s not just a Japan thing—it’s a global thing.
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.
Me vs. Ramen Jiro
Ashley cuts through the garlic-heavy air to get at a massive bowl of Ramen Jiro.
Buddhism Through the Stomach
A Buddhist monk shares his religion through cooking and cookbooks.
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.
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?
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.
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.
