The global matcha boom is showing no signs of slowing, with producers saying demand has surged to unprecedented levels and prices have jumped sharply, raising concerns that the trend is shifting from a boom into a bubble.
She cooks from this micro kitchen at just 4m in the Japan Coast Guard ship and feeds the whole crew at sea! We were lucky enough to get access to the coast guard ship to see how they cook meals at sea and the various optimizations that need to be made to the kitchen to accommodate the rocking of the ship! (Japanese Food Craftsman)
Mentaiko, a popular spicy cod roe, is drawing renewed attention in Japan as prices for other fish roe products such as salmon roe and herring roe continue to rise, while mentaiko has remained largely stable.
Today, I’m going behind the counter at Shifuku Shokudo, a family run teishoku restaurant in Tokyo’s Kichijoji area that serves around 150 meals a day.
Winter delicacy scallops are facing an unprecedented crisis, with mass die-offs reported at major producing areas across Japan, a development that is now rippling through restaurants in Tokyo.
One of Osaka’s oldest cafes has closed, highlighting how a record surge in restaurant bankruptcies is sweeping up even long-established eateries.
These sandwiches aren’t just crispy - some are packed with TEMPURA and other outrageous fillings that make this one of the most unforgettable eats in town. (TabiEats)
In this episode, Shizuka explores the prefectural capital, Shizuoka City, and visits the local French fusion restaurant Monsieur Moizumi. There, Chef Moizumi presents creative dishes inspired by the favorite foods of Tokugawa Ieyasu, the legendary historical figure and one of Japan’s “Great Unifiers,” blending history with modern gastronomy. (Japan by Food)