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  • Diners in Japan are going crazy over mouth-watering “Chicago pizzas” deeper than a bowl of soup and understandably worthy for an Instagram post.

The “pizza,” which comes with a deep crust filled with molten cheese, is more akin to fondue and typically served with sausages and vegetables on the side.

The trend goes by the hashtag #シカゴピザ (“Chicago pizza”) on Instagram with 23,000 posts and counting.
According to Chicago Magazine, the fondue-like “pizza” may have appeared on the menus about three years ago but only blew up in the last six months for its delectable appearance.

Restaurants have been serving their own versions of the dish. One establishment called Meat & Cheese Ark prepares it in pink crust, while another called Untitled mixes the dough with charcoal for a black crust.

Others opt for natural colors and instead pay attention to shape, such as steakhouse God Tender that serves the “pizza” a la bread bowl.

While the new “Chicago pizzas” make good Instagram posts, those looking for the traditional deep-dish version can find it on DevilCraft, a Chicago-style pizza chain run by three Americans since 2013.

Metropolis, Japan’s “No. 1 English magazine,” branded it as “the go-to place for Chicago-style deep dish pizza in Tokyo” in 2017.

The “Devil Works,” the best-selling Chicago-style pizza at DevilCraft.
“I think anyone from Chicago could see in a photo the difference between the real thing and the one made for being photographed, not necessarily for eating for its flavor,” local food writer Yukari Sakamoto said, according to Eater. “Chicago pizza is just one of many Insta-bae (Instagram-worthy) food trends.”
  • Diners in Japan are going crazy over mouth-watering “Chicago pizzas” deeper than a bowl of soup and understandably worthy for an Instagram post. The “pizza,” which comes with a deep crust filled with molten cheese, is more akin to fondue and typically served with sausages and vegetables on the side. The trend goes by the hashtag #シカゴピザ (“Chicago pizza”) on Instagram with 23,000 posts and counting. According to Chicago Magazine, the fondue-like “pizza” may have appeared on the menus about three years ago but only blew up in the last six months for its delectable appearance. Restaurants have been serving their own versions of the dish. One establishment called Meat & Cheese Ark prepares it in pink crust, while another called Untitled mixes the dough with charcoal for a black crust. Others opt for natural colors and instead pay attention to shape, such as steakhouse God Tender that serves the “pizza” a la bread bowl. While the new “Chicago pizzas” make good Instagram posts, those looking for the traditional deep-dish version can find it on DevilCraft, a Chicago-style pizza chain run by three Americans since 2013. Metropolis, Japan’s “No. 1 English magazine,” branded it as “the go-to place for Chicago-style deep dish pizza in Tokyo” in 2017. The “Devil Works,” the best-selling Chicago-style pizza at DevilCraft. “I think anyone from Chicago could see in a photo the difference between the real thing and the one made for being photographed, not necessarily for eating for its flavor,” local food writer Yukari Sakamoto said, according to Eater. “Chicago pizza is just one of many Insta-bae (Instagram-worthy) food trends.”
  • 5049 156 1 month ago
  • Pho 79, a Vietnamese restaurant in Garden Grove, California best known for its oxtail soup, is the first restaurant in Orange County to be awarded the prestigious James Beard Foundation.

The restaurant was one of the five winners of this year’s America’s Classics Award, according to an announcement posted by the foundation. “In 1982, Thọ Trần and Liễu Trần first opened Pho 79 when it was among the area’s very first restaurants of its kind, introducing Americans to bowls of slippery rice noodles in beefy broth,” the James Beard Foundation wrote. “With chef Liễu in the kitchen, Pho 79 helped pave the way for Southern California’s Little Saigon to become the dynamic hub of Vietnamese cuisine that it is today.” Mai Tran, a member of the family that owns Pho 79, said that winning the prestigious award, which is often referred to as the “Oscars of the food world,” is a dream come true, according to The OC Register. “I can’t sleep at night,” she said.

The James Beard Foundation called the restaurant about the award and told them to keep it a secret until they made the official announcement.

See also

Carl Samson·January 26, 2018
How to Tell If You’re Drinking Good Sake
“I can’t believe it happened to us. I thought that only happened to the 5-star hotel restaurants. I feel so honored and happy,” Tran added.

Some of Tran’s family members will represent Pho 79 at the James Beard Awards Gala on May 6 at the Lyric Opera of Chicago. “My children think we’re workaholics, but that’s how we earned this and now they can’t complain,” she said.
  • Pho 79, a Vietnamese restaurant in Garden Grove, California best known for its oxtail soup, is the first restaurant in Orange County to be awarded the prestigious James Beard Foundation. The restaurant was one of the five winners of this year’s America’s Classics Award, according to an announcement posted by the foundation. “In 1982, Thọ Trần and Liễu Trần first opened Pho 79 when it was among the area’s very first restaurants of its kind, introducing Americans to bowls of slippery rice noodles in beefy broth,” the James Beard Foundation wrote. “With chef Liễu in the kitchen, Pho 79 helped pave the way for Southern California’s Little Saigon to become the dynamic hub of Vietnamese cuisine that it is today.” Mai Tran, a member of the family that owns Pho 79, said that winning the prestigious award, which is often referred to as the “Oscars of the food world,” is a dream come true, according to The OC Register. “I can’t sleep at night,” she said. The James Beard Foundation called the restaurant about the award and told them to keep it a secret until they made the official announcement. See also Carl Samson·January 26, 2018 How to Tell If You’re Drinking Good Sake “I can’t believe it happened to us. I thought that only happened to the 5-star hotel restaurants. I feel so honored and happy,” Tran added. Some of Tran’s family members will represent Pho 79 at the James Beard Awards Gala on May 6 at the Lyric Opera of Chicago. “My children think we’re workaholics, but that’s how we earned this and now they can’t complain,” she said.
  • 1698 21 1 month ago
  • A Japanese restaurant has just released a limited-time ehomaki (luxury sushi roll) that is definitely not what you would expect – it has pizza as a topping.

This ehomaki, called Akuma no Ehomaki or “Devil’s Ehomaki,” is being served at the restaurant chain Amataro and is only available from now until February 4, according to SoraNews24.

Typically, a serving of ehomaki consists of ordinary sushi ingredients, but topped with premium main ingredients like sashimi or shellfish. The Devil’s Ehomaki, however, is as monstrous as its name implies; it’s measured at 50 centimeters (19.7-inch) and weighs at 1.5 kilograms (3.3 pounds). It is made up of Yakiniku beef short rib meat, mayonnaise, egg, sausage, and pizza for the topping, and a garlic rice wrapped in seaweed with deep-fried pork fillet cutlet inside for the ehomaki. All in all, the whole order contains 6,000 calories that is said to be equivalent to three days’ worth of calories for an average Japanese adult, SoraNews24 reported.

With this crazy high amount of calories, it’s impossible for a single person to eat the whole order, but luckily, Amataro is an izakaya (Japanese pub), as said in the report. This means that a single order of the Devil’s Ehomaki, which comes at a price of 3,990 yen ($36), can be shared by a group.

Those who’d like to give this one a try can do so at Amataro’s branch in Tokyo, Kanagawa, Chiba, Saitama, Osaka, and Hyogo Prefectures (with the exception of the Yokohama Nishiguchi branch).
  • A Japanese restaurant has just released a limited-time ehomaki (luxury sushi roll) that is definitely not what you would expect – it has pizza as a topping. This ehomaki, called Akuma no Ehomaki or “Devil’s Ehomaki,” is being served at the restaurant chain Amataro and is only available from now until February 4, according to SoraNews24. Typically, a serving of ehomaki consists of ordinary sushi ingredients, but topped with premium main ingredients like sashimi or shellfish. The Devil’s Ehomaki, however, is as monstrous as its name implies; it’s measured at 50 centimeters (19.7-inch) and weighs at 1.5 kilograms (3.3 pounds). It is made up of Yakiniku beef short rib meat, mayonnaise, egg, sausage, and pizza for the topping, and a garlic rice wrapped in seaweed with deep-fried pork fillet cutlet inside for the ehomaki. All in all, the whole order contains 6,000 calories that is said to be equivalent to three days’ worth of calories for an average Japanese adult, SoraNews24 reported. With this crazy high amount of calories, it’s impossible for a single person to eat the whole order, but luckily, Amataro is an izakaya (Japanese pub), as said in the report. This means that a single order of the Devil’s Ehomaki, which comes at a price of 3,990 yen ($36), can be shared by a group. Those who’d like to give this one a try can do so at Amataro’s branch in Tokyo, Kanagawa, Chiba, Saitama, Osaka, and Hyogo Prefectures (with the exception of the Yokohama Nishiguchi branch).
  • 1758 58 1 month ago
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  • 1091 6 2 months ago
  • We recently started a private Facebook group for us to share all our Asian food porn pics! Click link in bio to request access! .@bennyluo was eating with some crazy rich Asians one night and they made him try this monster you see below. They only make this dish when my friend is there and some ingredients need to be specially ordered.

First Layer- Otoro Tuna
Second Layer - Frois Gras
Third Layer - Kobe Beef from Japan
Fourth Layer - Avocado
Fifth Layer - Uni
Sixth Layer - Truffle
Seventh Layer - Caviar 
Eighth Layer - 24k Gold Flakes

You have to try to eat it in one bite so you can taste all the flavors at once. It was AMAZING.

And then I almost puked when he told me how much that one piece I just ate cost.
  • We recently started a private Facebook group for us to share all our Asian food porn pics! Click link in bio to request access! .@bennyluo was eating with some crazy rich Asians one night and they made him try this monster you see below. They only make this dish when my friend is there and some ingredients need to be specially ordered. First Layer- Otoro Tuna Second Layer - Frois Gras Third Layer - Kobe Beef from Japan Fourth Layer - Avocado Fifth Layer - Uni Sixth Layer - Truffle Seventh Layer - Caviar Eighth Layer - 24k Gold Flakes You have to try to eat it in one bite so you can taste all the flavors at once. It was AMAZING. And then I almost puked when he told me how much that one piece I just ate cost.
  • 365 2 2 months ago
  • Same
  • Same
  • 1974 29 2 months ago
  • A man in Tokyo died after eating what has been called the “most dangerous” food traditionally served in Japan on New Year’s Day.

The man, believed to be in his 80s, was among 11 people hospitalized in the capital after choking on mochi, or glutinous rice cakes.

Seven of those hospitalized on Tuesday were older than 60, Japan Today reported. As of Wednesday, five were in serious condition, according to the Tokyo Reporter.

Mochi, which has an extremely sticky texture, has long been deemed risky especially for children and the elderly, who may lack strong teeth and jaw muscles to chew it thoroughly.

The rice cakes, particularly the stretchy ozoni kind, is traditionally served in Japan on New Year’s Day as a metaphor for long life, according to SoraNews24.

While delicious and relatively healthy, ozoni — which is served in hot broth — becomes dangerous when people swallow it in large pieces, potentially blocking the windpipe and causing suffocation.

Image via Wikimedia Commons / atmo (CC BY 2.0)
As such, the Tokyo Fire Department advises the public every year ahead of New Year celebrations to cut mochi into bite-size pieces and slowly chew it before swallowing.

Prior to his death, the man from Akishima City started choking on his mochi breakfast after 10 a.m. on Tuesday. He was rushed to the hospital in a state of cardiac arrest.

Last year, two people in Tokyo also died after choking on mochi.

However, some have managed to save their loved ones from the same fate, as in the case of a woman who vacuumed the treat from her father’s throat in 2001.

Despite its deadly track record, mochi remains at the heart of Japanese culture.

Yoichiro Sakai, whose family has been in the mochi business for decades, is fond of making them through the traditional mochitsuki method, which pounds steamed rice in a wooden mortar with large wooden mallet.

The Tokyo Fire Department estimates that 90% of mochi victims in recent years were over the age of 65. To help prevent more incidents, it has printed a handy survival guide for the public.
  • A man in Tokyo died after eating what has been called the “most dangerous” food traditionally served in Japan on New Year’s Day. The man, believed to be in his 80s, was among 11 people hospitalized in the capital after choking on mochi, or glutinous rice cakes. Seven of those hospitalized on Tuesday were older than 60, Japan Today reported. As of Wednesday, five were in serious condition, according to the Tokyo Reporter. Mochi, which has an extremely sticky texture, has long been deemed risky especially for children and the elderly, who may lack strong teeth and jaw muscles to chew it thoroughly. The rice cakes, particularly the stretchy ozoni kind, is traditionally served in Japan on New Year’s Day as a metaphor for long life, according to SoraNews24. While delicious and relatively healthy, ozoni — which is served in hot broth — becomes dangerous when people swallow it in large pieces, potentially blocking the windpipe and causing suffocation. Image via Wikimedia Commons / atmo (CC BY 2.0) As such, the Tokyo Fire Department advises the public every year ahead of New Year celebrations to cut mochi into bite-size pieces and slowly chew it before swallowing. Prior to his death, the man from Akishima City started choking on his mochi breakfast after 10 a.m. on Tuesday. He was rushed to the hospital in a state of cardiac arrest. Last year, two people in Tokyo also died after choking on mochi. However, some have managed to save their loved ones from the same fate, as in the case of a woman who vacuumed the treat from her father’s throat in 2001. Despite its deadly track record, mochi remains at the heart of Japanese culture. Yoichiro Sakai, whose family has been in the mochi business for decades, is fond of making them through the traditional mochitsuki method, which pounds steamed rice in a wooden mortar with large wooden mallet. The Tokyo Fire Department estimates that 90% of mochi victims in recent years were over the age of 65. To help prevent more incidents, it has printed a handy survival guide for the public.
  • 7268 471 2 months ago
  • If you bring a bucket of KFC fried chicken to a Christmas dinner, it may likely raise some eyebrows for being unconventional — unless you’re from Japan.

In 1970, KFC launched a fast food marketing campaign called “Kurisumasu ni wa Kentakkii” which means “Kentucky for Christmas.” This was the brainchild of Takeshi Okawara, the first manager of the first KFC restaurant in Japan.

According to the BBC, Harvard-educated Okawara said that the idea came to him in a dream. Eventually, after hearing foreigners talk about how they miss having the traditional turkey for Christmas back home, Okawara hoped that the concept of a fried chicken “party barrel” would be a great substitute. He then began marketing the “Party Barrel for Christmas” which immediately became a national phenomenon. “It filled a void. There was no tradition of Christmas in Japan, and so KFC came in and said, this is what you should do on Christmas,” said Joonas Rokka, associate professor of marketing at Emlyon Business School in France.

After the concept took off, so did Okawara’s career. He rose through company ranks and worked as president and CEO of KFC Japan from 1984 to 2002.

But if you’re thinking of fried chicken breasts and thighs packed in a bucket, you’re wrong. The company morphed their meals to special family dinner packages complete with chicken, cakes, and wine.

For this year, “Kentucky Christmas” meal packages range from a box of fried chicken priced at $32 to a whole roasted chicken with sides for $49. According to the company, these Christmas packages account to about a third of their yearly sales in Japan.

Every Christmas season, an estimated 3.6 million Japanese line up to get fried chicken from the all-American fast food chain. December is known to be a busy year for KFC in Japan and sales for the month could mean 10 times their average take.

For those who are planning to get this special dinner package, KFC’s special dinner would often require ordering weeks in advance. Otherwise, you will have to fall in line at the store that may take hours of waiting.

Follow @nsnomtime for more food related stories like this!
  • If you bring a bucket of KFC fried chicken to a Christmas dinner, it may likely raise some eyebrows for being unconventional — unless you’re from Japan. In 1970, KFC launched a fast food marketing campaign called “Kurisumasu ni wa Kentakkii” which means “Kentucky for Christmas.” This was the brainchild of Takeshi Okawara, the first manager of the first KFC restaurant in Japan. According to the BBC, Harvard-educated Okawara said that the idea came to him in a dream. Eventually, after hearing foreigners talk about how they miss having the traditional turkey for Christmas back home, Okawara hoped that the concept of a fried chicken “party barrel” would be a great substitute. He then began marketing the “Party Barrel for Christmas” which immediately became a national phenomenon. “It filled a void. There was no tradition of Christmas in Japan, and so KFC came in and said, this is what you should do on Christmas,” said Joonas Rokka, associate professor of marketing at Emlyon Business School in France. After the concept took off, so did Okawara’s career. He rose through company ranks and worked as president and CEO of KFC Japan from 1984 to 2002. But if you’re thinking of fried chicken breasts and thighs packed in a bucket, you’re wrong. The company morphed their meals to special family dinner packages complete with chicken, cakes, and wine. For this year, “Kentucky Christmas” meal packages range from a box of fried chicken priced at $32 to a whole roasted chicken with sides for $49. According to the company, these Christmas packages account to about a third of their yearly sales in Japan. Every Christmas season, an estimated 3.6 million Japanese line up to get fried chicken from the all-American fast food chain. December is known to be a busy year for KFC in Japan and sales for the month could mean 10 times their average take. For those who are planning to get this special dinner package, KFC’s special dinner would often require ordering weeks in advance. Otherwise, you will have to fall in line at the store that may take hours of waiting. Follow @nsnomtime for more food related stories like this!
  • 7276 118 2 months ago
  • It’s the holiday season! Exciting!

And while all our friends are making gingerbread cookies and drinking egg nog, we’re over here enjoying the real holiday beverage — soda sua hot ga.

Wait, you don’t know what soda sua hot ga is?

Have a seat and learn about the greatness that is soda sua hot ga, also known as egg soda.

Don’t get us wrong, we love egg nog as much as the next guy, but taking one look at its calorie count is enough to give you a heart attack — if the heavy cream doesn’t do that first, that is. It’s sickeningly sweet, it’s not healthy, and it’s t h i c c af … just not in the good way.

And then there’s egg soda.

It’s creamy. It’s frothy. It’s festive.

And it’s downright delicious.

So what’s the difference?

Soda sua hot ga, which literally translates to “soda, milk, egg yolk”, is lighter and tastes more like a dessert with a twist — fizz. The added soda, when combined with the sweetness of milk and egg, basically creates a bubbly egg custard beverage that goes down easy, unlike egg nog which can feel like drinking melted ice cream.

Egg soda takes less than a minute to make; by mixing egg yolks, condensed milk, and club soda together over ice and stirring vigorously, egg soda can easily become a holiday party favorite and is sure to please even the pickiest of guests.

For those concerned about the raw egg factor, Rosie Tran of Pho Saigon says not to worry — so long as you stick to the proper ingredients. “The club soda cooks the egg yolk so that you don’t have problems with salmonella,” Tran advised.

Unconvinced? Try it yourself! Mai Pham at Extra Crispy offers this tasty recipe:

large or 2 small egg yolks
2 heaping tablespoons of condensed milk
1 can of club soda
Ice

Directions
Add 1 generous tablespoons of condensed milk into a tall, 12-ounce glass or larger. Add 1 large egg yolk or 2 small yolks. Pour club soda into glass, stirring quickly until yolk, condensed milk and soda water are evenly mixed and at least a 1/2 inch of froth appears at the top of the glass. Pour over ice and serve.

Follow @nsnomtime for more food stories like this!
  • It’s the holiday season! Exciting! And while all our friends are making gingerbread cookies and drinking egg nog, we’re over here enjoying the real holiday beverage — soda sua hot ga. Wait, you don’t know what soda sua hot ga is? Have a seat and learn about the greatness that is soda sua hot ga, also known as egg soda. Don’t get us wrong, we love egg nog as much as the next guy, but taking one look at its calorie count is enough to give you a heart attack — if the heavy cream doesn’t do that first, that is. It’s sickeningly sweet, it’s not healthy, and it’s t h i c c af … just not in the good way. And then there’s egg soda. It’s creamy. It’s frothy. It’s festive. And it’s downright delicious. So what’s the difference? Soda sua hot ga, which literally translates to “soda, milk, egg yolk”, is lighter and tastes more like a dessert with a twist — fizz. The added soda, when combined with the sweetness of milk and egg, basically creates a bubbly egg custard beverage that goes down easy, unlike egg nog which can feel like drinking melted ice cream. Egg soda takes less than a minute to make; by mixing egg yolks, condensed milk, and club soda together over ice and stirring vigorously, egg soda can easily become a holiday party favorite and is sure to please even the pickiest of guests. For those concerned about the raw egg factor, Rosie Tran of Pho Saigon says not to worry — so long as you stick to the proper ingredients. “The club soda cooks the egg yolk so that you don’t have problems with salmonella,” Tran advised. Unconvinced? Try it yourself! Mai Pham at Extra Crispy offers this tasty recipe: large or 2 small egg yolks 2 heaping tablespoons of condensed milk 1 can of club soda Ice Directions Add 1 generous tablespoons of condensed milk into a tall, 12-ounce glass or larger. Add 1 large egg yolk or 2 small yolks. Pour club soda into glass, stirring quickly until yolk, condensed milk and soda water are evenly mixed and at least a 1/2 inch of froth appears at the top of the glass. Pour over ice and serve. Follow @nsnomtime for more food stories like this!
  • 4634 168 2 months ago
  • WINE SOJU????
  • WINE SOJU????
  • 680 42 2 months ago
  • Every time
  • Every time
  • 4163 33 3 months ago
  • Singapore is set to be the site of the world’s first Pusheen-themed café.

Pusheen, created by American couple Claire Belton and Andrew Duff in 2010, has become a widely recognized feline character in Asia due to its adorable design.

In the span of eight years, the chubby gray cat has spawned an entire franchise of books, films and other merchandise.

Kumoya in Jalan Klapa, which was also the site for other pop-up cafés such as Cinnamoroll and My Little Pony, will be hosting the Pusheen café early next year.

Featuring a completely Pusheen-themed menu, the cafe will be designed by Belton herself Business Insider reports.

The dishes, which look too cute to eat, were designed by food artist and Instagram star Shirley Wong AKA @littlemissbento.

There are three themed mains on the menu, with dishes priced at around $7 and $17.

The Pusheen pop-up café is also offering themed desserts and themed drinks. Exclusive merchandise will also be made available for fans of the popular cat.

Kumoya’s Pusheen café will have a limited run from Jan. 6 until sometime in March.

For more food related news and memes follow @nsnomtime
  • Singapore is set to be the site of the world’s first Pusheen-themed café. Pusheen, created by American couple Claire Belton and Andrew Duff in 2010, has become a widely recognized feline character in Asia due to its adorable design. In the span of eight years, the chubby gray cat has spawned an entire franchise of books, films and other merchandise. Kumoya in Jalan Klapa, which was also the site for other pop-up cafés such as Cinnamoroll and My Little Pony, will be hosting the Pusheen café early next year. Featuring a completely Pusheen-themed menu, the cafe will be designed by Belton herself Business Insider reports. The dishes, which look too cute to eat, were designed by food artist and Instagram star Shirley Wong AKA @littlemissbento. There are three themed mains on the menu, with dishes priced at around $7 and $17. The Pusheen pop-up café is also offering themed desserts and themed drinks. Exclusive merchandise will also be made available for fans of the popular cat. Kumoya’s Pusheen café will have a limited run from Jan. 6 until sometime in March. For more food related news and memes follow @nsnomtime
  • 15400 777 3 months ago
  • A hot new wasabi-based product that mimics the “burst on your tongue” texture of caviar has sparked a massive craze in Japan.

Image via Instagram / tamaruyahonten_wasabi
Made from fresh wasabi, the latest innovation from Shizuoka-based company Tamaruya has been called “Wasa Beads” due to its tiny rounded form.

Image via Instagram / tamaruyahonten_wasabi
Tamaruya is known for its wasabi expertise as it has been supplying the country with some of the best wasabi since 1875.

Over the years, the company has created a number of wasabi-based products such as dressings and furikake rice seasonings.

Its innovative new product, which combines the fiery flavor of real wasabi with the looks of shiny green caviar, has captivated consumers with its unique take on the popular condiment.

While retaining the heat of the original plant, Wasa Beads come with a smooth texture, and sensation previously found only in caviar.

Retailing for 594 yen ($5.33) per jar, Wasa Beads flew off the shelves due to the positive word-of-mouth online.

Tamaruya responded to the growing demand accordingly by setting up a pre-order system on online shopping site Rakuten.

According to SoraNews24, the latest batch of Wasa Beads sold on the site have already sold out as of this writing.

The company has since committed to restocking the site with a fresh supply of their hot new product soon.

Follow @nsnomtime for more stories like this!
  • A hot new wasabi-based product that mimics the “burst on your tongue” texture of caviar has sparked a massive craze in Japan. Image via Instagram / tamaruyahonten_wasabi Made from fresh wasabi, the latest innovation from Shizuoka-based company Tamaruya has been called “Wasa Beads” due to its tiny rounded form. Image via Instagram / tamaruyahonten_wasabi Tamaruya is known for its wasabi expertise as it has been supplying the country with some of the best wasabi since 1875. Over the years, the company has created a number of wasabi-based products such as dressings and furikake rice seasonings. Its innovative new product, which combines the fiery flavor of real wasabi with the looks of shiny green caviar, has captivated consumers with its unique take on the popular condiment. While retaining the heat of the original plant, Wasa Beads come with a smooth texture, and sensation previously found only in caviar. Retailing for 594 yen ($5.33) per jar, Wasa Beads flew off the shelves due to the positive word-of-mouth online. Tamaruya responded to the growing demand accordingly by setting up a pre-order system on online shopping site Rakuten. According to SoraNews24, the latest batch of Wasa Beads sold on the site have already sold out as of this writing. The company has since committed to restocking the site with a fresh supply of their hot new product soon. Follow @nsnomtime for more stories like this!
  • 6997 156 3 months ago
  • Which ones your favorite?
  • Which ones your favorite?
  • 7371 444 3 months ago
  • While hot pot can be very versatile in the type of ingredients that people choose, a new hot pot combo from China is seemingly trying to test the very limits on what’s possible.

A video of a matcha and durian hot pot combo has emerged online and it’s already confusing a lot of people on how and why such a dish could exist. 
The clip, shared by Shanghaiist, shows customers adding other odd hot pot ingredients such as Oreos, yam balls, and sweet potatoes to the “broth” made of matcha. 
Beef, chicken, and other hot pot staples are added to the thick green mixture when it started to boil. Meanwhile, the durian broth is said to be a mixture of coconut milk, durian fruit, and even the durian husk.

The soup apparently complements the beef slices with a strong milky aroma which probably goes well with lao gan ma chilli sauce. 
According to Mothership, the strange-looking hot pot is likely from Spice World (Xiang Tian Xia) restaurant, a popular hot pot chain in China.

Spice World has been known for their unique takes on hot pot dishes, including the variety of sweet “soup” base flavors they offer.

Follow our food page @nsnomtime for more food related stories!
  • While hot pot can be very versatile in the type of ingredients that people choose, a new hot pot combo from China is seemingly trying to test the very limits on what’s possible. A video of a matcha and durian hot pot combo has emerged online and it’s already confusing a lot of people on how and why such a dish could exist. The clip, shared by Shanghaiist, shows customers adding other odd hot pot ingredients such as Oreos, yam balls, and sweet potatoes to the “broth” made of matcha. Beef, chicken, and other hot pot staples are added to the thick green mixture when it started to boil. Meanwhile, the durian broth is said to be a mixture of coconut milk, durian fruit, and even the durian husk. The soup apparently complements the beef slices with a strong milky aroma which probably goes well with lao gan ma chilli sauce. According to Mothership, the strange-looking hot pot is likely from Spice World (Xiang Tian Xia) restaurant, a popular hot pot chain in China. Spice World has been known for their unique takes on hot pot dishes, including the variety of sweet “soup” base flavors they offer. Follow our food page @nsnomtime for more food related stories!
  • 2355 398 3 months ago
  • A new bubble tea concoction from a shop in San Gabriel, California is set to tap into its Asian customers’ nostalgia while also providing relief for sore throats, coughs, hoarseness and aphonia.

Blended with popular Chinese herbal syrup “Pei Pa Koa,” the new drink from Labobatory is bound to bring back childhood memories.

Known for its distinct minty taste, the cough syrup traces its origins from a formula created in the Qing Dynasty. The syrup has been manufactured since the 1940s and sold worldwide by Nin Jiom Medicine Manufactory.

It has been the go-to remedy for a variety of cough-related ailments for generations of Asians in many parts of the world.

Labobatory aims for their cough syrup-infused beverage to remind drinkers of that time when their Asian mothers took care of them when they were sick.

According to the bubble tea shop, the new drink will be available throughout the holiday season along with four other holiday-inspired flavors as part of their holiday menu.

The other beverages introduced for its holiday menu are Chocolate Peppermint Milk Tea, White Chocolate Strawberry Milk Tea and Spiced Chocolate. “We strive to create unique concoctions that blend premium traditional ingredients and modern twist on ingredients new and old,” the company’s Facebook page noted.

In its bid to “raise the boba bar,” the inventive folks behind Labobatory has been making unique boba tea creations since 2011, introducing offerings such as Alcoholic Boba, Yakult-infused yogurt boba, among others.

Follow @nsnomtime for more food related news like this!
  • A new bubble tea concoction from a shop in San Gabriel, California is set to tap into its Asian customers’ nostalgia while also providing relief for sore throats, coughs, hoarseness and aphonia. Blended with popular Chinese herbal syrup “Pei Pa Koa,” the new drink from Labobatory is bound to bring back childhood memories. Known for its distinct minty taste, the cough syrup traces its origins from a formula created in the Qing Dynasty. The syrup has been manufactured since the 1940s and sold worldwide by Nin Jiom Medicine Manufactory. It has been the go-to remedy for a variety of cough-related ailments for generations of Asians in many parts of the world. Labobatory aims for their cough syrup-infused beverage to remind drinkers of that time when their Asian mothers took care of them when they were sick. According to the bubble tea shop, the new drink will be available throughout the holiday season along with four other holiday-inspired flavors as part of their holiday menu. The other beverages introduced for its holiday menu are Chocolate Peppermint Milk Tea, White Chocolate Strawberry Milk Tea and Spiced Chocolate. “We strive to create unique concoctions that blend premium traditional ingredients and modern twist on ingredients new and old,” the company’s Facebook page noted. In its bid to “raise the boba bar,” the inventive folks behind Labobatory has been making unique boba tea creations since 2011, introducing offerings such as Alcoholic Boba, Yakult-infused yogurt boba, among others. Follow @nsnomtime for more food related news like this!
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