Okonomiyaki, the ultimate “soul food” of western Japan, is taking off overseas, and perhaps one day will rival sushi and ramen in the foreign popularity stakes. That, at least, is the hope ...
A perfectly twirled bite of spaghetti hangs off a fork mid-air. Next to it, a bowl of ramen and a katsudon — freshly cooked eggs and pork cutlet – fall fresh out of the pan. Plates are ...
I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. If you were a feudal lord visiting the Izumo Taisha shrine in 18th century Japan, chances are good that ...