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Say Goodbye, Japan — Häagen-Dazs to Close Last Store on April 25

Sorry guys, but no more pick-and-mix cups, cones or parfaits of tantalizingly delicious Häagen-Dazs ice cream will be available in Japan as of Friday, the last of the well-known brand’s outlets is scheduled to close up on April 25.

Though you’ll no longer be able mix your favorite flavors into a cup of scrumptiousness at a Häagen-Dazs-branded shop, the purveyor of pleasurable experiences (or so the ads tell us) will continue to sell pre-packaged offerings at convenience stores and supermarkets throughout the country.

So I can still get Häagen-Dazs at the supermarket, what’s the big deal you ask? Well, the brick-and-mortar locations carried flavors and creations not available in off-the-shelf form.
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Mos Burger Goes Green With Their Mos Natsumi Burgers

Just as KFC’s Kentucky Chicken Rice and other mega size deals appeared to put Japan on a slippery trans-fat laden slope to rampant morbid obesity, Japanese burger chain Mos Burger has stepped up and offered their own line of bunless burgers.

This time, rather than a pair of fluffy golden meat holders, your favorite Mos Burger sandwich will be nestled in the leafy green goodness of a wad of lettuce.

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Japanese Style Yakisoba Flavored Yakisoba: It’s Confusingly Delicious!

Yakisoba (fried buckwheat noodles) is a standard food in Japanese cuisine which can be found in restaurants, food stands, and convenience stores across the nation served in a variety of ways such as on hotdog buns or in an omelet.

There is also a variety of instant yakisoba noodle packs among which is the decades old Peyoung brand – loved by Japanese people of all ages for its delicious taste and easy preparation.

Occasionally the company releases special flavors like curry and super-hot, but this time they came out with perhaps the most unexpected flavor of all: yakisoba flavored yakisoba.

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Woman Barred From Boarding Flight with Foul-Smelling Durian Flies into Rage, Angrily Chows Down in Middle of Airport

There are a lot of things that can ruin a good vacation and lord knows one of them is the whole airport/airplane experience in general. Lost luggage, security checks, kids kicking your seat.

But this bizarre news story from China will make you grateful those security checks are there after all. Read More

There’s a Snake in my Soup! We Taste Test Some Popular ‘Soul Food’ from Hong Kong

Have you ever heard the phrase “you are what you eat”? Perhaps this is why every region has its own brand of “soul food,” embodying the heart and history of its people. For Japan, the most basic and invigorating dishes you can find would probably be natto and miso soup. But how about the powerhouse city of Hong Kong? Apparently, and much to our surprise, Hong Kong’s home-grown food for the soul is snake soup! Before hearing of this, the thought of eating a snake had never really crossed our minds, but we couldn’t help but be curious about the taste. And so, we took to the streets of Hong Kong in search of a restaurant that would sell us some freshly prepared snake. Read More

We Try Fried Piranha, Even Dead and Cooked It’s Pretty Dangerous

Nara Kenko Land is a well-known spa here in Japan which offers pools, baths, massages, and exercise equipment.

However, for a limited time they are holding the “Big Amazon Mysterious Fish Exhibit” giving us a rare chance to eat the South American river’s fish, including the deadly piranha.

Suspicious that a health spa would offer edible piranhas, our lovely reporter Usagi went down to check it out and perhaps eat a fish that eats people.

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Simple and Delicious Recipe for Herring and Pumpkin Pot Pie as Seen in Kiki’s Delivery Service

Inspired by a recent re-watching of the classic Studio Ghibli film Kiki’s Delivery Service, we decided to try our hand at making grandma’s signature dish, herring and pumpkin pot pie. Why? Because the movie made it look so tasty!

We don’t care what that the old woman’s granddaughter had to say, Kiki worked hard to help make that pie and deliver it in pouring rain, and… all right, so perhaps some of our desire to cook actually came from a need to understand how the young lady in the movie could possibly hate her sweet, sweet grandmother’s homemade birthday present. It took a bit of research, but we think we may have found the perfect recipe!

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April in Japan is a month of changes. As well as the beginning of the new tax year, the new school year begins, staff are rotated between departments, and new employees enter companies wearing plain black suits and fixed smiles that are betrayed only by the thin layer of sweat on their foreheads and nervous, darting eyes. It’s also the time of year that millions of university students experience life away from home for the first time, installing themselves in halls of residence or nearby apartments with no one to check up on them.

In an effort to help their students settle in and start their studies off on the right foot, a university in Tochigi Prefecture, Japan, is operating a free breakfast initiative, inviting all new students to stop by the cafeteria from eight o’clock each morning to eat a nutritious, home-cooked meal, thus ensuring that they consume at least one meal during the day that hasn’t come out of a plastic cup or a convenience store microwave.

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Release Your Inner Vampire by Feasting on Blood in the Philippines

What comes to mind at the mention of stew? Maybe a hearty beef stew or some creamy chicken soup? Well, it seems that many fast food restaurants in the Philippines will sell you stew that’s made from the blood of domesticated animals! Holy cow! Or maybe it’s horse. Sheep? Exactly what kind of blood are we talking here?! To find out more, we flew our top investigative reporter to the Philippines to fill us in on the heart of the matter. Read More

Customers’ Behaviour Changing Sushi Culture in Japan

Kaitenzushi, or conveyor belt sushi restaurants, are one of Japan’s most famous contributions to the dining world. The concept is simple: customers sit around a revolving conveyor belt packed with different sushi dishes, and take the plates they like as they roll by. But now in Japan there’s a new trend that’s threatening to put the brakes on the traditional conveyor belt system. It seems that Japanese customers no longer want to take any dishes off the conveyor belt, instead opting to use it as a giant, revolving display case. Customers are now pointing at the perfectly edible sushi as if they are plastic sushi replicas and ordering them with the wait staff.

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Noodles Go Gourmet: We Sample “Udon Sashimi” in Tokyo

The choices we make in life define who we are. Your friends may not admit it, but when you choose mint chocolate chip ice-cream (and bravo by the way), they’re scribbling a couple of lines about you in their mental scrapbook. When you leave your iPod on your workmate’s car, they’re either nodding along or guffawing as they cycle through your albums before bothering to call and tell you they’ve found it. As a wise man once said, “books, records, films; these things matter.” And noodles, my Asia-loving friends, are no exception. Do you like ramen or udon? Udon or soba? When you take a trip to soba town, to you eat them steaming hot or cold and dunked in mentsuyu dipping oil? If you could only eat one kind of noodle for the rest of your life, which would it be?

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Mr. Sato Takes on the “Mammoth 2kg Fried Chicken Curry”

Super-sized menus have been steadily on the rise in Japan, and one place in Akihabara, Tokyo has upped the ante further. On top of their original 1kg dish, Mammoth Curry has released a 2kg monstrosity of chicken, rice and sauce.

Fresh from the beauty salon, RocketNews 24 Curry Eating Classic runner-up Mr. Sato looks for redemption and has some advice for other 2 kilo curry challengers.

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Newly Opened Café/Bar Shuminova Offers Mini 4WD Races and Nintendo with Your Chicken and Whiskey

Opened on 3 April, Shuminova is a new kind of drinking and eating establishment. It’s named is derived from the Japanese word shumi which means hobby, and the nova refers to the explosion of nostalgia for middle-aged men contained within.

Among the guitars, laptops and game consoles are the main attraction of Shuminova: Tamiya Mini 4WD’s. You can enjoy some tasty food and drink while tinkering with your own customizable car utilizing advice from the owner, a Mini 4WD expert.

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Six Things I Learned at Tokyo’s “Food and Bev Expo”

This week, a major food and drink expo was held in Tokyo’s Odaiba area called The World Food and Beverage Great Expo 2013. It’s actually a combination of six different events, including a dessert and wine fair. With hundreds of exhibitors from Japan and abroad showing off their latest and tastiest concoctions, we decided to check it out and see how many free samples we could gobble up. Here’s what we learned. Read More

Lifehack for Cooks: How to Remove Garlic Skins Quickly and Cleanly

Ah, garlic. It’s so fragrant and delicious. These days, cooks are using fresh garlic even for everyday dishes because it’s just so tasty and relatively easy to use. There’s just one small problem: getting that papery skin off the clove without ending up with bits of it all over the kitchen! More people would probably use that delicious, delicious garlic if it didn’t make such a mess.

No need to worry about that any more, though, because we’ve discovered a simple tip that will remove those pesky skins cleanly and easily. Read on to discover how. Read More

Turn Your Favorite Lollipops into Ice Candies!

Love lollipops? Love ice-cream? You can now make your own Chupa Chups flavored ice candy! Japanese toy maker Takara Tomy A.R.T.S will be releasing an ice candy making kit this coming 18 April.With the candy kit, making the lollipop flavored ice candy is simple and fun.

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Lunch Exchange: We Taste Test Japanese “Station Bentos” from New York’s Grand Central Station

This year marks the 100th anniversary of Tokyo Station as well as Grand Central Station, New York: two titans of transportation who have served their respective metropolises proud.

To honor this centennial, Grand Central hosted “Japan Week” which drew crowds to the already crowded terminal. Hearing of this, RocketNews24 sent a reporter to investigate the centerpiece of Japan Week; the ekiben counter!

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We Use One of Japan’s Cheapest Corn Snacks to Create Delicious Fried Pork Cutlets

Following the enormous success of our cup noodle gourmet experiment, we decided that it was time to give a couple of other cheap and cheerful snacks an image overhaul by turning them into something a little more glamorous. This time around, we opted for Japanese kids’ favourite Umaibō (lit. “delicious stick”), a 10-yen (10 cents) puffed corn snack that’s available in all manner of flavours. With its dry, powdery exterior and rich taste, we couldn’t help thinking that it might go well with chicken or pork, so we decided to use a few in place of the breadcrumb coating for tonkatsu fried pork fillet.

As it turns out, the result was even more umai than we could have possibly imagined.

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Only 100 Limited Edition Matcha Green Tea Moon Pies On Sale, Cost More Than You Can Imagine

Japan’s version of the Moon Pie, the Choco Pie, is almost identical to the American classic – sweet filling nestled between two pieces of white cake covered in chocolate. They are made by Lotte and have been delighting Japanese sweet lovers for 30 years.

Much like the Japanese versions of Pepsi, Kit Kats and Pringles, Choco Pies are getting a new limited edition makeover. Marketed under the name “Wa Choco Pie” (Wa meaning both “peace” and, in this case, “Japanese-style”), these special Choco Pies have been supersized to 12 cm (4.7in) and filled with matcha creme. However, unlike most limited edition foods in Japan, these special Choco Pies can only be purchased by entering into a lottery draw. They will also be sold for a ridiculous price.

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Catering for men who require a little more titillation than maid cafes can provide but not wanting to step into full-blown fuuzoku establishments, “girls bars” in Japan provide customers with a place to eat and drink while giving them something to look at and plenty of stilted conversation. A cheaper alternative to “hostess clubs”, girls bars are usually staffed by regular college-aged girls who don’t mind showing a little flesh and interacting with customers in an energetic, cutesy manner.

In a slightly different take on the genre, Yokohama’s Sexy Izakaya Natsuko focuses on the theme of summer all year round, dressing its staff in bikinis and sarongs while arming them with tambarines to bash while another member of staff juices grapefruits and serves food and drinks at your table.

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