The next time you sit down for a cup of tea, take in the aromatic steam while it’s brewing. The smoky flavor of hojicha, a drink made from green tea that’s been smoked over charcoal, might suggest the ...

Hetty McKinnon had no way of knowing that the title of her latest book, “To Asia, With Love,” would end up carrying so much more meaning by its publication date than when she first conceived it. “Even ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Udon noodles are my go-to for busy weeknights, because they cook in just four minutes, giving me just enough time to throw together a quick broth and interesting topping using whatever I have on hand.

Slurp on these healthy soup dishes for dinner tonight. From classic, soul-soothing chicken noodle to umami-packed udon soup, these hearty meals are just what you need to wind down at the end of the ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. With cold weather bearing down upon us like a Shinkansen — the Japanese ...

LOS ANGELES -- People have been enjoying udon for centuries and these days it's the most consumed noodle in Japan. A Japanese restaurant in Los Angele's Little Tokyo, Tsurumaru Udon Honpo is now ...

Marugame Udon brings authentic noodles made with ingredients shipped straight from Japan and the freshness of its preparations will bowl you over. The restaurant will celebrate the grand opening of ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...