Foods KoinuSensei Has Tried

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

This tofu alternative replaces soybeans with sesame and kudzu.

This savory seafood condiment is named after the finest cognacs.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

Meet Japan's first milk soda.

To make the perfect matcha, start with the perfect whisk.

Folding and deep-frying pies is a beloved Neapolitan tradition.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

A very non-vegan dish inspired this vegan chocolate.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

These exquisite dried persimmons are massaged for weeks.

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

This Okinawan specialty resembles a Japanese take on Taco Bell.

This "green caviar" is vegetarian friendly.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

These holiday cakes link Christmas to the Norse god of lightning.

The fruit so pungent it's banned from trains, hotels, and public places.

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

The original energy bar.

Leftover coffee plus gelatin equals this vintage dessert.

This "Fluid of Beef" fed an army and makes a hearty tea.

It's darker, saltier, and healthier than white sugar.

Catch these floating noodles before they flow by.