Centuries of brewing experience makes traditional Japanese food taste better than ever before.
mackerel
Sometimes an unexpected stop at a seafood market is all you need to fill your belly and happiness meter.
Our taste tester has spent years avoiding kaiten sushi shime saba, so will he regret giving it a second chance?
We buy some extra-fancy Shimane cat food for our cat, but it looks pretty tasty to us too.
Last November the sushi world was struck with some bitter news: the Pacific bluefin tuna was placed on the International Union for Conservation of Nature and Natural Resources’ (IUCN) Red List of Threatened Species. While not considered endangered like its close relatives, the Atlantic and Southern bluefin tuna, it has been proclaimed as a vulnerable species.
Bluefin tuna is considered the best of the best, its tender red meat is coveted by sushi chefs and sushi consumers alike. But what will happen if the Pacific bluefin becomes extinct? Foreseeing a future of sushi connoisseurs being forced to eat tuna-shaped cakes or playing with tuna models to try to get their bluefin fix, scientists have come up with a radical new idea: use mackerel to breed bluefin tuna.
Our fearless foodie correspondent Kuzo is traveling the world and tasting everything he can like the cafeteria food of Chernobyl, Melt-Proof Popsicles in China, and Gasoline Clams in North Korea.
However, Kuzo’s greatest challenge may in fact lie in his home country of Japan at a ramen restaurant in Hiroshima which is said to serve a ramen so disgusting it’s completely inedible. Even the staff serving it is said to gag merely at its malevolently malodorous stench – all for the low, low price of 1,800 yen!
Could he finish his lunch without loosing it? The following is his report.
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