Food Insecurity

One thing that seems to move product off the shelves in any country is the promise of svelteness, slimness, and a Ripped Physique. And in an era where carbs have been villainized, the notion that plants could serve as a replacement for starchy noodles has moved many a mountain of zoodles, courgetti, and spaghetti squash. The latest noodle replacement to gain popularity in the United States: shirataki, a food that’s been consumed in Japan for centuries.

Shirataki come from the root of the konjac plant, which resembles a purple peace lily and is also known as devil’s tongue or voodoo

Shokuhin sampuru translates to “food samples” in Japanese, and it refers to the artistry of the plastic replicas of different products and dishes often seen outside of restaurants. The craft dates back to the 1920s, or perhaps even further to food stalls of the Edo period, and food replicas were originally made from wax.

Competing companies in Japan produce the models, which are made by hand at Iwaski-Be-I, which employs 68 artisans in six factories across Japan. Where no two replicas are alike, a perfect model requires imperfection to give it authenticity. For example, a grilled fish will have asymmetrical

With Russia’s invasion of Ukraine causing wheat prices to soar worldwide, the food industry is looking more at rice as a possible substitute for making flour. Unlike wheat, which has to be imported, rice is less susceptible to price fluctuations in Japan, and restaurant chains and food manufacturers are seeing the grain leading to new business opportunities.

Tridor Holdings Corp., the operator of the Marugame Seimen udon restaurant chain, on March 31 opened the first outlet in Japan of a restaurant chain that uses noodles made from Chinese rice, located in Tokyo’s Shinjuku Ward.

The TamJai SamGor Mixian restaurant has

When Jason Lee and Makoto Tokuyama started planning their new restaurant, the world was a very different place. The pair say having a joint venture has been a dream of theirs since they cooked together as junior chefs 20 years ago – but it wasn’t until 2019 that they set that dream in motion.

In April they opened Waku Waku, an elegant contemporary Japanese restaurant in East Auckland’s upmarket Remuera village.

It takes a bit of hunting to find – off the street, down an alley and around the corner inside the 1050 Remuera precinct at 415 Remuera Road. It