Yuzu bar in Ohio chalked up the misunderstanding to "a generational gap of humor."
Modeled after traditional ramen, roasted eggplants and turnips bring out an earthiness that make this a seriously comforting meal.
Japanese researchers found that treating an egg with electricity will get rid of any noxious odor (and make the egg white softer).
Chef Robbie Wilson of Mattei's Tavern in Santa Barbara has a simple dish that barely requires acquaintance with fire: grilled avocados that hold their own dipping sauce.
The eggs—known as kometsuya, or "rice luster"—come from a poultry farm in the town of Otofuke, Hokkaido. There, the hens feast on a feed made of 68 percent rice.
Meet the latest newcomer to the acid-trip universe of foods that taste like entirely different foods: Japanese eggs that smell like yuzu citrus fruit.