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California rolls, shrimp tempura sushi, teriyaki chicken…and the list goes on. Innovative spirits have strayed from the original Japanese flavors to pursue something new: dishes tailored to appeal to the American palate. While often disdained by purists, this trend should not be perceived negatively. Rather, it should be celebrated as a creative and experimental approach because they are the catalysts for growth in the culinary world. 

This review was written by Tessa Barney (pen name - The Carnivore) The bearded man brings an extra dirty martini to his lips. The martini...

Written by Sandy Candy It seems like everyone is craving some xiao long bao , or soup dumplings, ever since they grew insanely popular...

The review was written by Claire Leung (pen name - Wokchoy) Momofuku Noodle Bar. An oh-so-revered name in the hallowed halls of...

Edible Stories has a new food writer, and we are super excited to share her introduction with you! Hi! My name is Sandy (pen name - Sandy...

Hello! I'm Elie Shimaoka, the founder of Edible Stories (pen name - Umami Kid). Growing up in Tokyo, I've always been passionate about...