Foods priestlyblack Has Tried

The Andean root once fueled Inca warriors.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Osaka's most famous dish is an octopus-stuffed fried dough ball.

It's a whirlpool, it's an emoji, it's a fishcake!

Some fish can dance.

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

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

A ritual that showcases the beauty of the present moment.

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.

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

These inky cloves have aged like a fine wine.

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

Fresh fruit is the main feature of this sweet sandwich.

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

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

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.