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31件の記事があります

Burgers Around the World Are Starting to Abandon "Height" - Smash Burgers Connecting Melbourne and Tokyo

In the residential area of Abbotsford, Melbourne, Macgregor’s Original, a former milk bar turned eatery, is rapidly gaining popularity. The star of...

Why Doesn't Your Curry Taste Like It Does at Restaurants? The 6 Things More Important Than Spices

Even when making Indian-style curry at home, it often doesn't achieve the "deep flavor like that of a restaurant." The issue might...

Disappearing Long-Established Restaurants, Growing Chains - Is Germany's "Dining Out Shakeout" the Future for Japan?

In Germany, while bankruptcies and closures of restaurants are on the rise, systematized formats such as fast food, cafes, and specialty stores are...

A "perfect tomato" isn't necessary for a perfect BLT — Changing the conventional wisdom of BLTs. It's not the gourmet ingredients that determine the deliciousness, but the "design."

The BLT is made with simple ingredients: bacon, lettuce, tomato, mayonnaise, and bread. However, at the popular Philadelphia eatery "Middle...

Reasons Why Sugary Drinks Are Targeted More Than Cakes: Designing a Sugar Tax That Japan Should Learn From

In the Philippines, an excise tax on sugar-sweetened beverages has been implemented since 2018. However, there are voices questioning the fairness...

"What is the difference between 'Japanese Teriyaki' and 'American Teriyaki'? The Wave of 'TERIYAKI' in American BBQ: Globalization of Taste as Seen from Regional Differences"

In the United States, there is a growing trend of incorporating global flavors while preserving traditional barbecue. A survey conducted by YouGov...

The "America's Favorite" ice cream you want to eat in the Arizona desert: Two shops in Scottsdale become travel destinations

The ice cream shops "Sweet Republic" and "Sugar Bowl" in Scottsdale, Arizona, have garnered attention on Yelp's list of...

From Food Waste to Pecorino-Style Cheese: Ancient Wisdom Revived with Cutting-Edge Bio Technology

A research team at Stanford University is conducting experiments to transform food waste into cheese-like products reminiscent of Pecorino or...

"Does 'Healthy Fast Food' Really Exist? A Doctor's Choice of 'Better Meal' and the Honest Opinions on Social Media"

Fox News introduced how to choose "healthy-looking fast food" by incorporating doctors' opinions. The key is not just low calories,...

Black garlic is not "fermented," but rather a sweet umami created by heat and humidity — Expectations for health benefits and points to consider

Black garlic is not a special variety but rather a food made by aging regular garlic in a high-temperature, high-humidity environment for several...

Stores Losing Regular Customers with QR Codes, Stores Retaining Them - The Real Reason Elderly Customers Are Leaving

A study by the University of South Florida in the United States has shown that QR codes used in dining and tourism settings can influence the...

Challenging the Stronghold of Monster and Red Bull? Starbucks' New Product is Not Coffee but "Energy" - A Strategy Targeting the Afternoon Market

Starbucks' "Energy Refreshers" launched in the United States are at the core of a new strategy aimed at capturing afternoon customer...

Why Jacket Potatoes Are Going Viral Worldwide Now - How the UK's "Plain Food" Became a Star on Social Media

The classic British dish, the jacket potato, is once again in the spotlight through social media. This resurgence is driven by its satisfying...

"Coffee Crawl" is Hot: Exploring the City with Coffee - Discovering the "Third Place" Beyond a Single Cup

In the Brooklyn Arts District of Wilmington, North Carolina, a "Coffee Crawl" event was held where participants could enjoy coffee,...

Even Top Chefs End Up at "Maccy D's" — What is the Secret McDonald's Menu That Top British Chefs Secretly Love?

The UK media garnered attention with the angle that "even top chefs eat at McDonald's, and they order 'that item'." The...

An Era Where "Expensive Bottles" Don't Sell? Three Waves Shaping the Wine Market in 2026

In 2026, wine will be characterized more by a sense of ease and a "let's try it" attitude rather than formality. The presence of...

"The Higher the Price, the Better It Sells": New York's New Gilded Age: The True Nature of Luxury Menus

In New York, "luxury menus" featuring items like a $435 tomahawk steak and a $600 whole roasted pig are becoming prominent, with...

The Point of No Return, The Rich Magic: The Boiling "Luxury Butter" Phenomenon in the U.S. - A Quiet Revolution on Gen Z's Dining Tables

In the United States, "premium butter" is quietly creating a frenzy. Butter from the small Vermont producer Animal Farm Creamery costs...

Japan's First Arrival! Seoul's Famous Restaurant "Okdongsik" Brings Its Dwaeji Gomtang to Shin-Okubo

Founded in Seoul, South Korea in 2017 and selected for the Michelin Bib Gourmand for eight consecutive years, the Komtan soup specialty restaurant...

"#PakuPakuExpo" Surprises the World with Japanese Passion for Food—Some Restaurants Have 8-Hour Waits

At the Osaka-Kansai Expo venue, the official campaign "#PakuPakuExpo," which introduces cuisines from various countries and regions, has...

"Ina no Mayu" - A Showa-era Local Confection Sells Out in 5 Minutes on TikTok. Behind the Scenes of a Growing Long-established Business Without Controversy, and 10 Strategies Local Brands Should Learn

The long-established "Echigoya Confectionery" in Ina City, Nagano Prefecture, created the confection "Ina no Mayu" in the...

The "Everyday Reward" You Can Enjoy at Chain Stores: The Secret of "Little Luxury Stores" That Are Chosen Even at Double the Price

Japanese dining chains are launching "petit luxury" outlets one after another, and they are thriving despite having price points about...

"Mutekizō" is Changing the Future of Conveyor Belt Sushi: A Thorough Analysis of the "Luxury Kura Sushi" with Dassai Flowing and Ginger at 150 Yen

In May 2025, the <Muten Kura Nakameguro> opened in Nakameguro, Tokyo, marking a new venture by the major conveyor belt sushi chain "Kura...

"Despite Customer Attrition Due to 'Premiumization,' Record Profits: Why CoCo Ichibanya Continues to Succeed with an Average Customer Spend of 1,200 Yen"

Curry House CoCo Ichibanya (hereafter referred to as CoCo Ichi), known for its average customer spending reaching 1,200 yen and being labeled as...