Filtered
Product/Food/2/23/2026
Breaking the Sugary Tea Curse: "Halfday Iced Tea" Is the Next-Generation Iced Tea That Doubles as Gut Care
Do you remember the taste of those sweet peach teas and lemon teas you'd buy from vending machines or convenience stores as a kid?
Product/Food/2/23/2026
Garlic Violence from Yamagata: "Gari-Su-Po!" Is the Forbidden Ponzu That Hacks Every Dish
Taking a slight detour from our usual coverage of gadgets and technology, today we're spotlighting a fearsome condiment that has taken dinner tables by storm.
Product/Food/2/22/2026
McDonald's Iconic Flavor, Reborn? "Jesse & Ben's Tallow & Sea Salt" Is the Ultimate Seed-Oil-Free French Fry.
Right now, the hottest keyword among America's health-conscious crowd is "seed oil free." Debate has intensified over whether cheap, highly refined vegetable...
Product/Food/2/22/2026
The Pinnacle of Drinkable Desserts: "Mango Pomelo Sago" Is the Asian Treasure Set to Succeed Bubble Tea
Over the past few years, opportunities to spot the unfamiliar Chinese characters "楊枝甘露" (Yeung Chi Gam Lo) on the shelves of Japanese cafés, supermarkets...
Product/Food/2/22/2026
Milk Becomes "Paper": How Sheet-Form Plant Milk Is Saving Both Your Fridge and the Planet
The heaviest, bulkiest item in your grocery bag? Without a doubt, it's the milk (or plant-based milk) carton. But in 2026...
Product/Food/2/16/2026
The Big Brother of Tapioca: "Sago," the Chewy Gem Born from Tropical Trunks
Chewy, translucent pearls = tapioca. All of Japan believes this without question, but that perception is half right and half wrong.
Product/Food/2/16/2026
From Muddy Root to Jewel: Can the Cacao Alternative "GOVOCE" Save Chocolate from Crisis?
"500 yen for a single chocolate bar." A price that would have been dismissed as a joke a few years ago has become reality, thanks to climate change and...
Product/Food/2/16/2026
The Forbidden Microwave: How "Microwaveable Sushi" Recreates a Master Chef's Touch Through Physics
"Microwaving sushi." The moment you hear those words, most people probably picture simmered fish and a piping-hot lump of rice.
Product/Food/2/16/2026
It's Not a Nut, It's a Tuber. "Tiger Nut Oat Milk" Is the Final Answer in Plant-Based Milks.
Choosing "soy," "almond," or "oat" at Starbucks or the convenience store has become totally routine. But each one has its trade-offs.
Product/Food/2/16/2026
Miso Soup as a "Drinkable Beauty Serum": MISOVATION's Craft Pork Miso Soup Is a Steal Even at 1,000 Yen
As the phrase "tonjiru set meal" suggests, pork miso soup (tonjiru) holds a special place in the world of miso soups.
Product/Food/2/15/2026
Edible Sculpture: "3D Ice Cream" Is the Future of Tasting Cold Data on Your Tongue.
When you go to an ice cream shop, the staff either scoop it into a sphere with a disher or pipe it out from a machine in a swirl.
Product/Food/2/14/2026
The Red-Capped Bottle That Doesn't Drip: How the Kikkoman Tabletop Bottle Transformed Japanese Dining
Up until the 1950s, soy sauce in Japan was typically bought in 1.8-liter (one-shō) bottles. At every meal, people would pour it from the heavy bottle into...