It's like a lobster lollipop. What's not to love?
How-To: Eat Sushi with Naomichi Yasuda
If you've been using chopsticks to pick up sushi rolls, you're doing it all wrong. Let Tokyo sushi master Naomichi Yasuda teach you the dos and don'ts of eating sushi.
This Korean Sushi Is Stuffed with Surf 'n' Turf
Think of a bowl of bibimbap, wrapped up in seaweed and seasoned rice. All together, it's a taste of heaven that you can pick up with chopsticks.
We Can Feed the World with Kelp Forests
With just under four acres of ocean, kelp farmers can average about 200,000 pounds of mussels and 500 pounds of dried kelp each year.
This drink gets its serious umami punch from golden tomatoes and seaweed, but keeps it refreshing with a hit of citrus and a pour of pisco.
MUNCHIES Guide to Wales: Part 5
Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”
MUNCHIES Guide to Wales: Part 2
After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)
How To: Tuna Roll
Sushi chef John Daley teaches us how to correctly make tuna rolls.
This Week in Food Porn: Polenta and Puffball Mushrooms
Here is the very best of this week’s Instagram food porn, delivered straight to your palm like a steaming box off the steaming back of a Deliveroo driver.
This Man Is Aging Seaweed Cheese in a WWII Bunker
Nils Koster makes cheese out of milk and seaweed, and since August, his cheeses have been maturing in a World War II-era bunker.
Sanne van Loo
Dirty Work: Making the Most of Fresh Herbs with Jeremiah Stone and Fabian von Hauske of Contra
When life gives you sorrel, turnips, and flowers—or gives them to the co-owners of Contra, in this case—some pretty amazing, delicious things can happen.
Scientists Just Discovered a Natural Source of Vegan Bacon
Thank the kale gods, because Oregon State University researchers have discovered a seaweed that tastes just like bacon. Yep, you read that right: pork-flavored algae with none of the squeal.
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