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A kitchen staff prepares hand-pulled noodles in a Chinese restaurant in Divisoria, Manila. (Video by Dennis Maliwanag/INQUIRER.net)...
Kim Min-koo has an easy reply to new American research that hits South Korea where it hurts—in the noodles. Drunk and hungry just after dawn, he rips the lid off a bowl of his beloved fast food, wobbling on his feet but still defiant over a report that links instant noodles to health hazards.
Aside from sushi, ramen is the first thing that would come to mind when you think of Japanese food. In...
The conventional wisdom of cutting carbs and calories generally has meant that pasta is a no-go.
Michelin inspectors have identified a total of 50 good-value restaurants in this year's red guide, 20 of which are street hawker stalls.
SAKAIDE, Japan — A large sign with the kanji character “cha” (tea) is seen at the entrance of Shinsui-en, established in...
"There isn't a single Indonesian person that doesn't know Indomie. It's tasty and familiar to all of us."
There’s a noodle on my mind, soupy and wet. I can eat them everyday, once, twice, even thrice. Chinese noodle, that is—the ancient food invented by an unknown individual who existed 2,000 years ago, during the Han Dynasty.
The sun drying process to make somen noodles is underway in Sakurai, Nara Prefecture, which is said to be the birthplace of these thin noodles. At the Tamai Seimensho noodle factory, long noodles hung to dry were blown by a cool breeze. The drying process lasts until mid-March and shipping of Miwa Somen from the factory is planned for around June.
