All posts tagged: Japan

Biotech Optimizes Ice Cream

Very brilliantly Scientists in a collaboration between Dundee and Edinburgh University figured out that when you add a protein into ice-cream, it doesn’t melt away so quickly – staying intact longer as well as preventing sticky fingers and stains. The protein can be naturally found in ‘Natto’ – a Japanese breakfirst (doesn’t look too appealing to me). Natto is a salty breakfirst, but you just add the protein anyway. So, besides staying in form, the protein also does the trick of making the ice cream a lot healthier of course (read more here). The Scientists hope that the optimized ice cream can be already brought to market in 3 years! So – another little bit of Science to brighten your daily life 😉

Matcha Once Again

Hi everyone, Sorry for the long absence. Life took over and I had to handle somethings. I have been wanting to cover this since posting on the sweet stuff a little while back. If you couldn’t tell, I love matcha/maccha. The tea itself is the best quality you can get with with antioxidants and flavor in comparison to the what you get from leaves or tea bags. The better quality maccha has an almost artificial bright green color to it. It is slightly bitter to the taste, but in traditional Japanese tea ceremonies, I’ve been told they usually serve something sweet with it to counteract the bitterness. Maccha power is widely used in various products in Japan including the chocolates I’ve mentioned in previous posts, cakes, ice cream and more. A beverage that is popular in Japan is a maccha latte, which in a nutshell is the maccha powder, some type of milk (bovine, soy, almond, etc.) and something sweet added to it (sugar, honey, etc.). That beverage is so popular you can get ready made packets …

Regional Ramen

*waves* Hi everyone. Sorry for the radio silence on our end. Life has kept us a little busy. I have to admit. One thing I personally find fascinating is what is considered street food around the world.  These guys presented a really lovely guide to the various regional ramen noodle soup in Japan. This is certainly a major upgrade to the ramen that college students usually consume.