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Everything You Need to Know About Furikake, the Japanese Seasoning That'll Change Your Life
It makes everything better.
by Tessa Domzalski
at Rangsit University
Japanese Pot-Au-Feu Will Always Remind Me of Home and Family
Warm, nutrient dense soup filled with veggies, sausage, and my mama's love.
by Alison Falk
at University of Southern California
How to Pronounce 'Mochi' the Correct Way
Read up on how to pronounce this treat before your next Whole Foods run.
by LuiXia Lee
at Carleton University
Pepsi Just Released a New Christmas Flavor, and It Supposedly Tastes Like Cake
Yum?
by Ellie Conley
at Spoon HQ
Price to Quality Ratio of Japanese Food in Boston
If everything's expensive – at least eat to get your money's worth!
by Ronaq Mathur
at Boston University
Italy, Reigning Champ of The Gelato World Cup, Won't Be Competing This Year
Say whaaat?
by Lauren Gonzalez
at Florida State University
My Crazy Experience At a 3-Star Michelin Restaurant
So extra we were drinking water from Mt. Fuji.
by Samantha Yoshino
at Cal Poly San Luis Obispo
How to Shop for Quality Matcha That Actually Tastes Good
If you thought your Starbucks latte was green, just wait until you see the matcha that makes it.
by Nicole Peregrina
at Seton Hall University
Chicken Sashimi Is Real, and We Are Not Alright
Seriously, don't try this at home.
by Ellie Conley
at Spoon HQ
The History of Sushi Goes Back Further Than You'd Think
How exactly did fish over rice come to dominate the food world?
by Chloe He
at Johns Hopkins University
From Beef Tongues to Fried Octopus Balls, Shoya Izakaya Does It All
The place that makes MISO happy.
by Khalel De Castro
at Georgia State University
How Bad Strawberries Led To Melt-Resistant Ice Cream
A future free of ice cream meltdowns? Sign me up.
by Stephanie Lee
at Northwestern University