Japanese Cuisine
Konnyaku, a gelatinous low-calorie food made from the konjac plant's corm, has gained popularity in recent years as a healthy diet ingredient. Served during Setsubun for its demon-expelling rituals, it can be enlivened by shaping into braids and sprinkling with chili peppers. This year's Setsubun falls on February 3.
Imeripotiwa na AI
A beloved Japanese comfort food, oyakodon, has been adapted into a fuss-free sandwich that assembles in just two minutes. The secret lies in a two-ingredient microwave omelet using eggs and mayonnaise. The idea comes from Spanish American chef Jose Andres.