This article from Atlas Obscura explains about some of the food choices astronauts can make.
“Eating Like an Astronaut Means Kimchi for Koreans and Lasagna for Italians”
Of course, this is not to say that Koreans can’t have lasagna and Italians can’t have kimchi.
So what woud you take to space? Typical traditional Japanese foods like miso soup, rice, pickle and grilled fish? More modern Japanese foods like omu-rice, okonomiyaki or ramen? If you think that would be too hard to eat in zero-gravity, scan the article for “Space Ram”.
Skim the article for other interesting details like whether or not food in zero gravity is blander or spicier than it is on Earth, why crumbly foods like croissants can be dangerous, and how they dealth with kimchi’s strong smell.
My choice would probably be a different culture’s food each day of the week. Indian curry on Monday, Thai gapao on Tuesday, onigiri and miso soup on Wednesday, Korean bibimbap on Thursday, fish on Friday…
Banning plastic straws is something more and more restaurants and shops are doing in the U.S. New York City is the latest to consider a ban. On this morning’s NHK news, one segment focused on Malibu, California’s new ban, which begins in January. Some restaurants are moving to paper straws, and one is trying pasta straws.
It seems at least one place in Bristol, England is also doing this too: (image links to video on BBC)
Here’s an article from USA Today about these and other alternatives:
“Glass straws? Straw straws? Here are some eco-friendly alternatives to plastic”
Sometimes, you just need to watch people make taiyaki.
Compare those cute little ones to these giant ones.
At the beginning of the semester we talked about how “Japanese pancake” is not really the best way to describe okonomiyaki. Similarly, if you said “fish pancakes” or “fish waffles” you’d probably get this kind of face in return: 😫 Even worse? “Fish pancakes with sweet red bean paste.”
Here’s a little piece about this popular street food, and its predecessor imagawayaki, in English from Atlas Obscura.
And here’s a recipe for imagawayaki and obanyaki, if you want to try it at home.
This video explains a portmanteau food (like the cronut and the frappuccino, and the word brunch) from Vancouver called Japadog (the video is mostly in Japanese with English subtitles):
So next time you’re in Vancouver, stop by.
Or get inspired by his menu and try it at home this weekend: this is about half the menu (and ラムネ is on the drink menu!):
If you were to make a portmanteau of two your favorite foods, what would you create? For example, there’s a pizza maze-soba restaurant in my neighborhood that makes a dish that combines ramen-style soba with the flavors of pizza. Instead of “pizza soba” you could make a portmanteau called “pi-ba”.