2.An Artist Finds Floral Inspiration in Japan
3.Japan’s DJ Monk Spins the Holiest Beats
4.A Michelin-Starred Meal for $1.50
5.Shalom Japan: Japanese and Jewish Cuisines Merge at this Brooklyn Restaurant
6.This Thanksgiving, Pass the Tofurky!
7.The Artist Immortalizing the Big Catch with Fish Prints
8.Fighting Food Waste on the Border
9.Inside Japan’s Only All-Female Sushi House
10.The Hairdresser to Japan’s Sumo Wrestling Elite
11.Remember When: School Lunch April 1996
12.In Tokyo, These Trains Jingle All the Way
13.Guts and Glory: Scotland’s Champion Haggis Maker
14.Guatemala’s Food of the Gods
15.Japan’s Eerie Garden of Stone Cold Stares
16.Japan’s Town With No Waste
17.4 of the Best Street Food Finds in Oaxaca, Mexico
18.Oaxaca: Tlayudas
19.Oaxaca: Memelas
20.Oaxaca: Tejate
21.Searching Japan's Ghost Island
22.The Art of Making 9-Foot Noodles by Hand
23.The Border Restaurant That Makes Asylum Seekers Feel at Home
24.The World’s Rarest Pasta Is Made Entirely by Hand
25.Taco, Meet Shawarma
Taiki’s ramen in Toyama, Japan is unlike anything you’ve ever seen or tasted. Considered to be some of the best ramen in the country, its noodles sit in a jet-black soup. Whereas traditional ramen broth is created using pork or miso, Toyama black ramen uses a mixture of five different types of soy sauce (and one mystery ingredient). Seikan Aoiki, the master chef behind the ramen, devised the dish out of desperation after World War II. Without access to traditional ingredients, he looked to what was around: soy sauce. Today, it’s turned Toyama into a destination for foodies and locals alike.
This Great Big Story was inspired by Genesis.
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