GUIDES & STORIES
Every guide and story we have published on Food & Drink. Back to Food & Drink makers
Real yuzu kosho is yuzu peel, chilli and salt. Anything else on the label is filler. Green versus red, where it comes from, and how to use it. Read More
About 11 min read
Sugar stars grown a layer a day for one to two weeks, and a pressed sugar that comes in two regional styles. Which to... Read More
About 11 min read
Japan's best mail-order ramen is frozen and will never reach you. Dried stick ramen will — and kansui is why any of i... Read More
About 11 min read
Koji amazake is rice and koji, alcohol-free, and sweet without sugar. Sake-lees amazake contains alcohol and added su... Read More
About 11 min read
India to Britain to Japan, plus a French roux. And the pouch needs no preservatives because it was sterilised sealed.... Read More
About 12 min read
Rolled and cut gives you chew; stretched with camellia oil gives you smoothness. And one island tells you not to rins... Read More
About 11 min read
Most soba contains wheat — only juwari is 100% buckwheat, and it is the harder one to cook. Plus the cooking water yo... Read More
About 12 min read
Somen is graded by how long it has been stored, the salt is already in the noodle, and the cold rinse is not optional... Read More
About 12 min read
A Portuguese cake Japan changed three ways: no butter, sunk sugar, bread flour. Two weeks of shelf life — and the old... Read More
About 12 min read
Japan exported black tea for a century, then fell from 2,000 tons to 3 in six years. What came back is sweet, low in ... Read More
About 13 min read