It’s not just about sushi in Tokyo – although leaving without trying some is a great culinary sin. From tonkatsu pork cutlets ...

Tatebayashi udon is one of Gunma's Big Three regional noodle styles, built on century-old wheat and clean mountain spring water. Learn its history, flavor, and the best spots to try it.

Instant ramen deserves an upgrade to turn it into the delicious, satisfying meal it can be. We consulted experts on how to ...

At the heart of any great bowl of ramen is the men—the noodles forming a foundation for the whole experience. Below we explore the varieties that are a part of this culinary culture, along with a look ...

The brand’s Japanese warehouses offer delicate pre-made seafood dishes, fan-favorite Italian fare, and surprising takes on beloved menu items.

First, dinner. Then Nonna's for dessert.

Add Yahoo as a preferred source to see more of our stories on Google. There is one Vancouver restaurant that stands out among the rest, and is my first stop when I get off the plane in my hometown.

There’s something comforting about a bowl of ramen done right, but at The Broth Bar, the warmth goes beyond what’s in the bowl. Built around the idea that food can create connection, the team behind ...

Making ramen from scratch is no easy feat–no, not instant ramen where you shake out a powdered seasoning packet into hot water, but restaurant-quality soup. Making authentic ramen broth requires both ...

Add Yahoo as a preferred source to see more of our stories on Google. One of the elements that constitutes a good ramen — the kind you can get from authentic Japanese restaurants — is a nice, ...

There are few things more satisfying than a handful of fresh-made ramen noodles dropped into long-simmered broth and topped with egg, green onion, nori and a slice of chashu. That’s ramen at its best.