Brown rice reinvented in drink, noodle forms
The Mie Rice Club developed a fragrant caffeine-free drink that has the flavour of brown rice and the aroma of grilled mochi.
‘Addictive’ Sanuki udon takes form of other treats
One of the items available is the ‘U donatsu’ (doughnut), made by rolling and deep-frying twisted udon, then sprinkling it with granulated sugar.
Vietnamese cuisine voted 5th among best in the world
Canadian magazine ‘The Travel’ recommends tourists to try pho, the country’s iconic noodle soup and national dish, with either beef or chicken.
Bakery treats sold gacha-style in Japan
Customers said they were delighted by the bargain or excited by the mystery of it, as the vending machine sells the cakes in unlabeled boxes.
Miyazaki craftsman creates wooden shochu keg that ‘transforms aroma, flavour’
Yukio Shiba, 77, creates his kegs using wood from yamazakura cherry trees and says it takes about a week for the wood’s flavour to permeate the distilled rice alcohol.
Japanese ramen shop offers ‘rahan’ noodle-free rice dishes
Many favorable comments were posted about the video featuring the dish, including, “I have waited for a dish like this.”
Lampung coffee farmers dream of welfare and price independence
As coffee shops grow in trend, Lampung grows to embrace its coffee industry and local farmers.
Japanese liquor intoxicating the world amid pandemic; exports exceed ¥100 billion
the export value of whiskey was about ¥4 billion in 2013, and it has been increasing year by year, reaching about ¥19.4 billion in 2019.
Why SK chief calls K-food the next big thing
SK Group Chairman Chey Tae-won said, “If there are enough ideas and systems to support [Korean food’s] industrialisation, the potential seems almost unlimited.”
Cambodia’s first chocolate factory aims for international export markets
Twenty-one different types of chocolate are produced in Wat Chocolate’s first-ever factory in Siem Reap, under French ownership and management.