Tokushima strives to turn ‘forest caviar’ into juicy new local specialty
Some businesses have already started selling the fruit online, hoping to carve out a new local specialty to join the sudachi Japanese citrus.
A spicy treat from Hai Phong cuisine
Instead of fillings like meat or vegetables, this banh mi is filled only with pate and eaten with a special chilli sauce, known as ‘chi chuong’.
Korean street toast: Delightful bite on the go
Aside from the filling of pan-fried vegetables and eggs, what stands out in Korean street toasts is the sugar and ketchup – they go surprisingly well together.
A matter of good taste
Yunnan's coffee beans help the company brew success for farmers as high-quality beverage makes a name for itself at home and abroad.
Ex-migrants’ juice company makes a splash overseas
The group began to market its products in mid-2020, when it introduced dried longan and longan jams.
Wakayama tangerines offer balance of acidity, sugar
Due to a lack of rain since late July, this years’ fruits are relatively small, however, they offer a balance of high acidity and sweetness.
Market munchies
From the most popular dishes of the region like crab noodle soup or stir-fried ‘gia be’, Cat Bi market in Hai Phong, Vietnam, offers a world of big surprises for food lovers.
Tomato tsukemen to revivify town hit by rain
The four restaurants in Nakadomari, Aomori Prefecture, serve the dish in the image of the Spanish flag, using yellow spoons and tomato-shaped chopstick rests.
Inflation fears loom large as kimchi-making season nears
Even though more people now prefer to purchase kimchi rather than make it themselves, kimchi remains a staple food for Koreans.
Cambodia’s youths seek to promote the unique art of making Num Ansom
Num Ansom cake is known to all Cambodians and is popular during major festivals, especially Pchum Ben.