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.
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.
Ramen Alchemist Forms Over 600 Flavors
Tokyo-based “Ramen Magician” Kenji Tsukada crisscrosses Japan to source top-notch ingredients.
5 Ramen Festivals Around the World
Much like the elasticity of its noodles, ramen’s notoriety has stretched to the corners of the Earth.
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!
