Everybody in the world loves Japanese cuisine, right? Here you go — five features with a foodie flavor to wrap things up:
- A decade after the government put its money behind Cool Japan, Eric Margolis assesses the campaign’s hits and misses. While the project tends to be associated with anime and manga, food-related initiatives have yielded both profits and inroads for Japanese cuisine abroad.
- Chef Keizo Shimamoto may have garnered fame for his ramen burger, but he’s now on a mission to revolutionize ramen quality in the United States — starting with the noodles, writes Michael Sosnick.
- Cicada sushi, anyone? After 17 years underground, swarms of cicadas are emerging across the eastern U.S. — and for one Washington chef, the rare bug invasion was his cue for a cookout, with a side of food ethics, AFP-Jiji reports.
- Fujicco, known for its traditional Japanese processed foods made from ingredients such as soybeans and kelp, is planning its first joint venture overseas. It hopes to get halal certification for its products ASAP and have them on Indonesian shelves by January.
- Curating his subjective shortlist of the top nonfiction books on Japanese food, Stephen Mansfield promises a smorgasbord of immersive writing based on research and firsthand impressions and encounters. Tuck in.