TIDEZINE CATEGORY
Food
7.3 Hours a Day on Their Phones: Norway's Gen Z Finds Themselves Again Kneading Dough
Norwegian research firm Opinion's latest "UNG 2026" report shows that the 15-to-25 generation, tethered by algorithms on one hand, is turning to TikTok to learn how to bake bread and cook fish on the other—turning the kitchen into an outlet against information anxiety.
The Roppongi Chef's Gazpacho Secret: Overnight Marinating and a Two-Stage Blend for an Energy Drink
Chef Josep Baraona Vinyes of "BIKINI SHISU" demonstrates his take on Spanish gazpacho, achieving a silky texture through overnight marinating and double-blending—a plant-based recipe perfect for keeping on hand all summer.
How Much Water Is Just Right? Shigeo Kitade Teaches You to Make Tortillas That Puff Up Using Only Corn Flour
Shigeo Kitade, who went from DJ to restaurateur, breaks down the only two ingredients in his tortillas: corn flour and water. The key to judging quality isn't the recipe—it's whether the tortilla puffs up when it's cooked.
Role Reversal: Rookie Singer Kacey Takes the Lead, Foodie Editor Just Along for the Ride
Rookie singer Kacey takes Foodie editor Aiden on her personal food route, from home-style Middle Eastern dishes to French classics, chatting about how her tastes and lifestyle have shifted since debuting.
The Baker With No Storefront Turned Her Kitchen Into the Only Shop
Katsura Kitagawa bakes egg-free, dairy-free bread inside a house over 50 years old, where wooden floors and Showa-era windows frame a completely reservation-only home bakery.
The Tangzhong Master and the Minimalist Bakery: Two Tokyo "Technique × Personality" Business Models
Same "technique × personality" theory, two completely different answers. Sasazuka's "Dough-ist" is scaling up and going global, while Nishi-Oi's "Tempagne" chose a one-person, two-location model with zero staff and zero rent. Akimasa Sugikubo's business lesson proves there's more than one right answer.
Sweden's Doomsday Bread Proposal: A Non-Essential Bread That's Shelf-Stable, Nutritious, and Just a Little Sweet
Born from the disaster-preparedness mindset that followed the 2004 South Asian tsunami, Sweden has recently launched a professional baker's competition for "emergency bread." The winning recipe uses a tangzhong method to create a shelf-stable, slightly sweet whole wheat bread.
Shanghai's Cold Noodle Map for Beating the Heat: Korean Hamhung Naengmyeon vs. Shaanxi Liangpi, How to Choose
The same bowl of cold noodles plays by different rules at Hongqiao's Koreatown, Northeastern-style joints, and Shaanxi liangpi stalls. We've rounded up seven spots to see how starch noodles, buckwheat noodles, and sauce-tossed noodles go head-to-head in Shanghai's summer.
Metal Fabrication Boss Crosses Over to Pasta, Upending the "Mamma's Handmade" Doctrine
The Marche-based brand Metodo Massi doesn't name itself after a region or ingredient—it puts "method" front and center. Founded by someone from the metal fabrication industry, the brand applies industrial-grade precision logic to make pasta that's changing even seasoned foodies' minds.
Thai-Style Fish Cakes at This Nishi-Azabu Bar Get Their Balloon-Like Puff From One Pot of Hot-and-Cold Frying
At "Bar Kwang" in Tokyo's Nishi-Azabu, chef Junko Hasegawa's homemade Thai-style satsuma-age relies on frozen catfish paste and a temperature-swing technique—starting low, finishing on high heat—to achieve a puffiness never seen before.
Paris Pastry Chef Toshiya Takatsuka: The Paradox of French Dairy Is the Backbone of His Desserts
After a decade as pastry chef at "Restaurant KEI," Toshiya Takatsuka struck out on his own in Paris in 2025, crafting French desserts that are rich yet light using Brittany butter and Normandy cream cheese.
One Egg, 8 Minutes 40 Seconds, €8.40: Paris's First Bar Dedicated to Œuf Mayo
Ter., a restaurant in Paris's 11th arrondissement, has turned the most humble of French bistro dishes—œuf mayo—into an entire bar menu. Soft-boiled eggs topped with miso, soy sauce, and nori hint at the former head chef's time in Japan, plus a fun numerical coincidence.
Hitachi Beef, Hinuma Clams & Cantaloupe: 5 Tokyo Chefs' Ibaraki Solutions
Same Ibaraki ingredient shopping list, five different answers from five restaurants—teppanyaki beef tenderloin with clam-infused sauce, Korean-style charcoal-grilled rare cuts, chilled melon soup with sweetfish. Rolling out from July, with availability periods varying by restaurant.
Tate Modern's Frida Menu: The Chef Spent 10 Days Retracing Paris and Mexico Before Daring to Write It
Tate Modern is staging a major Frida Kahlo exhibition, and KOL's chef Santiago Lastra didn't just whip up some exhibition-tie-in dishes—he treated the menu as part of the exhibit itself, rewriting her entire life through a full course of food.
Corn Silk, Corn Cobs, All Kept: How One Shirokanetakanawa Restaurant Turns Scraps Into a Soup
At Japanese restaurant "Watanabe," the owner roasts corn until fragrant, then simmers it whole—silk, cob, and all—drawing out flavor with nothing but premium Rishiri kelp. The result is a suringashi drink, served hot or cold, that shows how food-saving can still be refined cuisine.
She Doesn't Stand in a Kitchen: How Chisato Maruyama Redefined "Chef" with One Bowl of Matcha Ramen
Chisato Maruyama, winner of the RED U-35 2025 runner-up prize, is the first-ever laureate with no restaurant background. Her weapon: a crab and citrus matcha ramen. Her answer to critics: "My background isn't a mentor—it's the ingredients themselves."
Shanghai Dining Monthly: Green & Safe Shuts Down, Le Bec Relocates to the Bund and Reopens
Six new spots opened in Shanghai this March, while Green & Safe closed after 26 years and Bistro 321 Le Bec relocated to the Bund when its lease expired. This month in Shanghai's dining scene, it's the lease—not the flavor—that decides who stays.
From $12 Street Stalls to $360 Crab Roe Noodles: Two Ways to Live a Bowl of Noodles in Shanghai
NOMFLUENCE rounds up 13 must-try Shanghai noodle bowls, from late-night fried noodle carts to Crab House's golden crab noodles—a 30x price gap, yet the same city's appetite.
Nine Bangkok Tables Where the Real Competition Isn't Plating—It's Whose Memory Cuts Deeper
From the Sühring brothers' memories of a Berlin farmhouse to Potong's tales of a Chinatown herbal pharmacy, nine of Bangkok's landmark restaurants each speak their own language—Cantonese, Korean, German—to answer the same question: beyond good food, what makes you, you.
Bangkok's Wasteland Bar Waited Five Years for One Ingredient: Here, "Waste" Is Just Value Nobody's Noticed Yet
Upstairs from Bangkok's experimental bar Wasteland sits a hidden fermentation lab. Founders Tot and Gov are rewriting the logic of cocktail menus with a three-tier ingredient system, and their latest BROWSE project rolls out twelve experimental drink series over three months.
FISH BAR 250° Opens in Taipei's East District! VG Redefines "Grilled Fish" with Charcoal Fire and Fruit Sauces
VG Restaurant Group's new Western-style grilled fish restaurant weaves charcoal fire, fruit, and Western-style sauces into fish dishes—and takes better care of "dining alone" than you'd expect.
From Disco Manager to Dai Pai Dong Boss: How Robby Cheung Built Tung Po Kitchen on Speakers
Why is the beer served in bowls, and why does the music matter more than the food? The answer, according to Tung Po Kitchen owner Robby Cheung, lies in his decade-plus stint as a disco manager and Western restaurant waiter.
Phuket's Italian Food Map: From Beach to Lagoon, Five Restaurants Each Define Flavor Through Setting
From freshly grilled seafood platters on Patong Beach to a lagoon-side restaurant only reachable by golf cart, five Italian restaurants in Phuket each define their own version of "authentic" through location—and their chefs' backgrounds couldn't be more different.
The Bund's Newest Rooftop Recalibrates "Old Shanghai Glamour" for Grown-Ups
Skyline Dome sits six floors above The Dome, the Bund's newest outpost at the corner of Yan'an East Road. Cigars, shisha, sashimi leftover from a tuna butchery show—this feels less like a rager and more like nightlife for grown-ups who know better.