Ko-nia seed foraging improves lives in Gia Lai
People eat the white kernel after peeling off the shell. It has a rich nutty flavour, similar to cashews.
Singapore smokehouse Meatsmith heats up Jakarta’s BBQ scene
After a successful run in Singapore and Doha, famed smokehouse Meatsmith opens in South Jakarta.
Japan’s Niigata keen to take bread from people’s mouths in ad campaign to promote rice
The top rice-producing prefecture hit upon the idea of targeting young people over concerns that consumers were eating less rice.
Food not only a part of the present but a connection to the past
Just as we can learn so much about the past from the food that people ate, our own food tells a story.
Have you ever tried sweets made from vegetables?
Vegetables have long been used in making sweet delicacies across the world. India also boasts a range of sweets made using nutritionally rich vegetables.
Making tteokguk gets trendy in pandemic times
Tteokguk is a classic staple of Koreans, commonly enjoyed at the start of the New Year.
Korean instant noodle exports hit new high in 2021
When broken down by country, China was the biggest market for instant noodle makers, followed by the US, Japan and Taiwan.
T’s Tantan: Inspired vegan ramen to make you smile
In 2020, the restaurant was awarded “Traveler’s Choice” by TripAdvisor, and ranked in the top 10% of restaurants in the world.
Korean self-service ramen craze continues
Boosted by the contactless trend, the small self-servicing ramen shops have caught the eyes of Koreans, especially solo diners.
Salted lemon dishes brighten up winter months
“Salted lemons are like umeboshi pickled plums in that you can use them for years,” nutritionist Maki Shibata said.