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It was one afternoon in a French classroom. Our Moroccan French teacher, Monsieur Alami, came in with an enormous grocery shopping bag carried over his shoulder. The students observed him as he revealed a plain-featured silver pot from the bag. What could be inside? When he eventually lifted the lid, everyone leaned in–it was Moroccan mint tea!

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...

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