Fans of Asian cooking will enjoy this kit for making okonomiyaki at home (Buy a kit on Amazon). It's essentially a frittata made with batter, cabbage, plus whatever you want like shrimp, or pork, etc, kind of like different pizza toppings. — Read the rest

Counter Intelligence columnist Jonathan Gold has a great piece on okonomiyaki, sometimes called "Japanese pizza." The best place to have it in the LA area is at GaJa in Lomita.

Okonomiyaki may be the homeliest food in creation, a squat, unlovely, vaguely circular mess of batter, cabbage and egg, slicked with a tarry black substance made from catsup and Worcestershire sauce, inscribed with mayonnaise, and dusted with curls of shaved, dried bonito that shudder and writhe on top of the pancake like a thousand pencil shavings come to gruesome life.

I've been accused of being partial to Kewpie Mayonnaise because of its retro packaging, but that's only somewhat true. It's the best mayo I've ever had. Chalk it up to extra egg yolks and the MSG. It's made in Japan,  but you can buy a 3-pack at Amazon. — Read the rest

Great Big Story went to Tokyo to visit five small restaurants that make different kinds of popular street foods: takoyaki (pieces of octopus in griddle-cooked balls of dough, yakisoba (fried noodles, meat, and vegetables), gyoza (Chinese dumplings), okonomiyaki (crepes with noodles, cabbage, pork, and egg), and taiyaki (fish-shaped pancakes with sweet fillings). — Read the rest

I'm quite happy eggs are back in style because they really are the perfect food. They are inexpensive, full of protein, sustainable and are the key ingredient in many wonderful dishes. The Perfect Egg is a mouthwatering cookbook highlighting this humble food. — Read the rest

In late 2005 Dirk Schwieger, a German cartoonist, went to live in Japan for a year. He got an office job, and started keeping a journal of his experiences in Tokyo. On his blog, he invited readers to email him "assignments," which he dutifully carried out and reported in comic strip format in a Moleskine notebook. — Read the rest

Mark Dery says:

"Salon.com just posted my personal essay "Remembrance of Tacos
Past," a cultural critique-cum-social history of Taco Bell that
attempts to illuminate the mystery clouding the American Mind: How can
a partial-birth monstrosity like Taco Bell's Crunchwrap Supreme survive
in a country flooded by Mexican immigrants, where the Real Thing
(authentic Mexican food) is easier and easier to find, at least in most
big cities?" — Read the rest