In the name of science, our caffeine-addicted team of intrepid reporters continue their culinary tradition of trying their taste buds to the limits.
Spruce up your spaghetti, sakura-style.
At this point, we’re not even sure we can even call it “bite-size!”
A new way to dice an onion is said to be trending online and with good reason. It looks a little dangerous but chances are you’re going to want to try this too.
Whether you’re into pink frills or black one-piece dresses, there’s a knife here for you!
What happens when you put a can of condensed milk (can and all) into a pressure cooker? You make a can of delectable nama (raw) caramel, that’s what!
Fulfill your craving for gyoza dumplings anytime, anywhere with this popular device from Japanese 100 yen store chain Daiso.
Master sushi chef Hiroyuki Terada shows us why he’s a cut above the rest.
There’s more than just the adorable cat dressed as a sushi chef that makes this kit unique.
Beautiful blogger and food aficionado Yuki is back with a recipe that both looks and tastes out of this world.
You can’t call yourself an epicure until you’ve eaten from an edible bowl created with ramen noodles and waffle batter. And thanks to this new device, you can make one at home!
Cooking udon, or any other kind of fresh pasta, just got a whole lot easier.
The recipe calls for meticulously sticking dry noodles into numerous mushroom stalks. Uppercutting the entire dish into the atmosphere out of sheer frustration at the difficulty of that step is, we presume, optional.
Turn plain doughnut balls into mounds of smiling edible otters with just a few crafty chocolate moves.
A magically floating Castle in the Sky – of Studio Ghibli fame – made from yakisoba and a whole head of broccoli is making the Japanese Twitter rounds. And you can make one, too!
Have you ever watched an anime and thought, “Mmm, that food looks delicious?” Then this is exactly the cookbook you are looking for.
The Japan Ground Self-Defense Force and the U.S. Army faced off to determine which side was more worthy of the title of “Iron Chef.”