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.
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.
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.
