Foods KVH Has Tried

It takes patience and skill to harvest these delicious bivalves.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

The treasures are colorful fruits and nuts.

This sweet treat has been cool for more than 1,000 years.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A pharmaceutical company developed this beverage as drinkable IV solution.

The city loves hot sausage slathered with cold cream cheese.

These buns artfully resemble peaches and represent immortality.

Some fish can dance.

These salted, pickled plums are an ancient Japanese hangover cure.

A radish scramble gets lost in translation.

It's expensive, it's gelatinous, it's made from swiftlet spit.

A ritual that showcases the beauty of the present moment.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

The Kichwa begin every day with tea and dream interpretation.