Mottainai: In Japan, creativity is key to a no-waste ideal
The Japanese ideal of mottainai is a pillar of sushi and kaiseki restaurants (Credit: Bloomberg/Getty Images) Japan's celebrated principles of thrift and conservation further sustainability in the culinary world, brilliantly embracing scraps, leftovers and the whole animal. The breezy fishing village of Murakami, only three hours by train from Tokyo, feels light-years removed from the hubbub of th
Coronavirus: Flour mills working 'round the clock' to meet demand
With the nation confined to their homes amid the coronavirus lockdown, a rise in home baking appears to be contributing to shortages of flour on supermarket shelves. Grocery sales of flour were up 92% in the four weeks to 22 March compared to the same period last year, according to consumer analysts Kantar. The National Association of British and Irish Millers (Nabim) says the industry is "working
Tom and Jerry: 80 years of cat v mouse
A cartoon cat, sick of the annoying mouse living in his home, devises a plot to take him out with a trap loaded with cheese. The mouse, wise to his plan, safely removes the snack and saunters away with a full belly. You can probably guess what happens next. The story ends as it almost always does: with the cat yelling out in pain as yet another plan backfires. The plot may be familiar, but the sto
The man who discovered umami
For centuries, humanity lived with the concept of sweet, salty, bitter and sour – but another flavour was hiding on the sidelines, writes Veronique Greenwood. The Japanese chemist had been studying a broth made from seaweed and dried fish flakes, called dashi. Dashi has a very specific flavour – warm, tasty, savoury – and through laborious, lengthy separations in a chemistry lab, Ikeda had been tr
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