Foods mogemoge Has Tried

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Japanese pubs serve the delicacy sautéed, braised, or in a cocktail known as “tuna’s tears.”

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

Proof that dumplings and chicken wings are not mutually exclusive categories.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

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

These exquisite dried persimmons are massaged for weeks.

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

Leftover coffee plus gelatin equals this vintage dessert.

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

A radish scramble gets lost in translation.

South Korea's oldest alcoholic beverage is making a comeback.

Why not fry a year-old leaf?

The toxic pufferfish steals hearts, despite its ability to stop them.

A squid's body becomes an edible sake decanter.

These pungent fermented soybeans are coated in probiotic slime.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This pancake pays tribute to one of Japan's favorite fish.

Follow your nose through Taipei for this crispy, warm street snack.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These inky cloves have aged like a fine wine.

The cure and cause of a burning tongue.

A wartime rice scarcity made this versatile pancake a Japanese staple.

The beautiful dessert evaporates in 20 minutes.