In pictures: See how Luonan handmade hollow noodles are made
Hollow noodle making is a skill listed as a provincial intangible cultural heritage.
Brazilians of Japanese descent plan soy sauce-based future
Japanese-Brazilian Vivian Yurie Uemura was born into a farming family in southern Brazil and plan to brew Japanese-style soy sauce from the soybeans they grew.
Japanese fishmonger uses YouTube to promote seafood
With about 270,000 subscribers to her channel, fishmonger Asana Mori gives explanations of each fish and tips on cooking it.
High-tech melon farming brings economic efficiency to Ninh Thuan
The organic melon products are very well received by consumers and bring high returns for farmers, yielding around VND1.5 billion per year.
Prayut hails Thai food power as Khao Soi named world’s best soup
Khao Soi (Northern Thai curry noodles) topped the list of the “50 Best Soups in the World” by TasteAtlas, a website that gathers recipes and reviews from food critics…
Cambodian restauranter realises local cheese dreams
Cheesemaker Chan Vuthy is one of the first expert cheesemakers in Cambodia, with his products supplied to a number of luxury hotels and restaurants in Phnom Penh and Siem Reap.
From bean to cup, Vietnamese coffee is on the up
Coffee is one of Vietnam's major export commodities worth more than US$3 billion a year.
A fusion of Italian desserts and Chinese pepper
Mimosa’s consumers are mainly between 25 and 35 years– a group more willing to try exotic flavours, partly due to China’s continued opening to the outside world.
Soybean popularity sprouts with plant-based food
According to data, Japan's daily consumption of soybeans per person was 19 grams in 2020, up by 2 grams compared to 2015.
Tasty fruit and vegetable straws replace plastic
The straws are available in many different colours and are made from natural substances such as rice, corn, potatoes and pandan leaves.