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Japanese scientists Miyashita Hōmei and Nakamura Hiromi won the Ig Nobel Nutrition Prize for experiments including on how electrified chopsticks can make food taste salty. They believe related technology can help people on special diets, reduce food waste, and even become a form of entertainment.
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Even when ill, people want to enjoy eating. Kagayaki, a comprehensive home care clinic in Ginan, Gifu Prefecture, has gained recognition from both patients and their families by centering shokuraku, or eating enjoyment, at the core of its care philosophy.
Cette recette n'utilise pas d'ingrédients transformés, alors que cette boisson est souvent composée de produits industriels.
Japanese scallops are among the country’s agricultural, forestry, and fishery products finding buyers overseas. Exports reached a record high for the tenth consecutive year, due in part to the recovery in demand from restaurants as COVID-19 restrictions are eased.
A simple and easy miso butter recipe made of miso, and unsalted butter that can be used for stir-fries, braising, noodles, or spread on toast.
Japan is surrounded by sea, and more than 100 types of edible seaweed, including nori , wakame, and konbu, can be harvested along its coast. Tasty and reputed for supporting good health, seaweed has been part of people’s diets in Japan since ancient times.
The Halal Food Company has launched five new lines of the only 3rd-party certified halal convenience products in the UK. Now available in 140 Sainsburys stores nationwide, the brand has filled a gap in the market for chilled meals that aim to serve the rapidly growing muslim consumer market here in Britain. With 4.2 million
Via Rohaizad Hassan
Whether brewed in a teapot or bottled, green tea is an indispensable part of Japanese life. There are a surprising number of varieties, so here is a guide to some of these based on how they are cultivated and processed.
An overview of chopsticks gaffes that are best avoided when eating in Japan.
Sharing my Korean school lunches with the world!
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Even in Japan, a country with more than 90,000 centenarians, the unflagging energy of 91-year-old food historian and longevity guru Nagayama Hisao has captivated the media. The ebullient super-ager—a walking advertisement for the healthy diet he espouses—holds forth on the essence of washoku (Japanese cuisine) and the secrets of a long and vigorous life.
Nerimono, or foods made from fish paste, are a mainstay of the marine product industry, but their popularity has waned in recent years due to hotter weather and the pandemic. Now research showcasing the superiority of fish protein is prompting nerimono manufacturers to launch a counteroffensive.
Zosui is a comforting Japanese rice soup cooked in a savory dashi broth with vegetables, eggs, mushrooms, and sometimes meat or seafood.
Discover the flavorful and nutritious side of Filipino cuisine with "We Cook Filipino" by Jacqueline Chio-Lauri. As an anthologist, author, and editor based in the United Kingdom, Chio-Lauri was determined to challenge the misconception that Filipino food is unhealthy. Growing up, she always had vegetable dishes and fruits on the table, thanks to her grandma's
Japanese food banks are seeing a rise in people experiencing food insecurity, with an alarming uptick in single-parent and one-person households, including students and senior citizens. A look at how poverty is affecting people across generational divides.
Information about vegetable, fruit, berry and nut markets of East Europe and Central Asia: news, market reviews, statistics and analytics, business stories and much more.
One stubborn doctor pioneered a cure.
Ce plat, dénommé “kinugasa don”, s’adapte aux palais végétariens en remplaçant le porc ou le bœuf par du seitan.
Can meat be halal or kosher if it’s grown in a lab and doesn’t come from a killed animal?
Via Rohaizad Hassan
Hiyayakko (冷奴) is is Japanese cold tofu with condiments of green onion, dried bonito flake, grated ginger and soy sauce.
Episode 7 - Bad Table MannersRipples and Tipples: How Partition Changed Indian Food In 1947, the British finally left India after 300 years of colonial rule. They created many arbitrary borders as they left, the most prominent of which was the line that was to separate India from Pakistan.
Soy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about the differences in color and flavor between sauces. We also see a soy sauce maker which prepares its sauce in wooden barrels used for over 100 years. In order to pass this disappearing method on, the maker started to produce its own barrels. Finally, we learn about a new type of sauce popular in France and virtually unknown in Japan. Join reporter Kyle from Canada as he dives deep into soy sauce. (Reporter: Kyle Card)
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