Food Education

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

Even if you have no prior knowledge of plants, berries, or herbs, with this guide, you will be able to identify a variety of different species with ease. When you prepare today, you invest in a safer tomorrow. If you can’t wait to see what edible goods nature has in store for you, then you should listen to this audiobook.

The Binge is more than just a cookbook. It is an endlessly amusing, semi-biographical, all-around irreverent discussion of all things food with a stack of delicious recipes thrown in for good measure.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Rice has been an important part of the lives of Japanese people since ancient times.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Menchi katsu is a popular side dish on par with croquette.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Natto is a traditional Japanese food made from fermented soybeans.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.