Climate change is stressing rainforests where the highly sensitive cocoa bean grows, but chocolate lovers need not despair, say companies that are researching other ways to grow cocoa or develop cocoa substitutes. Scientists and entrepreneurs are working on ways to make more cocoa that stretch well beyond the tropics, from…

Japan Today - Food

07.09.2024

Kimchi no more? Climate change puts South Korea's beloved cabbage dish at risk - Japan Today

South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the ubiquitous dish is suffering due to rising temperatures. Napa cabbage thrives in cooler climates, and is usually planted in mountainous…

Japan Today - Food

08.09.2024

Party of one: Restaurants are catering to growing number of solo diners - Japan Today

Parisa Imanirad, a scientist and cancer researcher from San Francisco, is married and has a wide circle of friends. But once or twice a week, she goes to a restaurant by herself. Imanirad said dining alone gives her time to think or read. She tries not to touch her phone…

Japan Today - Food

09.09.2024

Mister Donut’s autumn donut flavors are chain’s biggest shake-up yet with chestnut and more - Japan Today

Even though the outdoors in Japan still feels decidedly like summer, food makers have already begun shifting their focus to autumn selections. That grouping includes the highly anticipated release of this year’s Mister Donut‘s autumn-themed donuts. After learning that the popular donut chain would be significantly renewing its offerings from last year’s lineup, we decided…

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Chocolate's future could hinge on success of growing cocoa not just in the tropics, but in the lab - Japan Today

Kimchi no more? Climate change puts South Korea's beloved cabbage dish at risk - Japan Today

Party of one: Restaurants are catering to growing number of solo diners - Japan Today

Mister Donut’s autumn donut flavors are chain’s biggest shake-up yet with chestnut and more - Japan Today

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