Food | 25HourNews

The Disappearing Matcha of Uji: A Tale of Tourism and Tradition At precisely 10:00 AM in Uji, Japan, the ritual begins. The quiet town, just a short train ride from Kyoto, wakes up as the doors of its famous tea shops open, and a rush of eager tourists floods in. Uji is revered as the historic heart of matcha — the finely powdered green tea cherished for its deep flavor, beautiful color, and centuries-old heritage. Yet today, that heritage is under pressure, as global demand threatens to overwhelm the small shops that have defined this town for generations. One such shop is Nakamura Tokichi Honten, once a supplier to the Emperor and now one of the most esteemed matcha purveyors in the world. Arriving just before opening, I was surprised to find myself already behind 35 people, a number that quickly swelled. The shop hadn’t even opened its café, and yet hopeful visitors were already clamoring for a table, grabbing tickets and searching for the best spot to secure their matcha experience. Inside, the scene was frenzied. The shelves brimmed with matcha confections — ice creams, noodles, chocolates — but it was the powdered matcha itself that drew a mob. As an employee tried to restock a shelf, a throng of visitors surged forward. Tins were snatched from the employee’s hands, some reaching directly into the restocking basket. The staff shouted desperately in Japanese, but their pleas were lost in a sea of foreign ears and eager hands. Amid the chaos, I managed to grab a tin, though I wasn’t sure which grade I had picked, or how much it cost. The scene felt more like a flash sale than a serene tea shop. At the register, I watched as a man in the front of the line walked away with over 30 tins, smiling as he announced, in a German accent, that he had just spent €250 on tea. Elsewhere in Uji, the story was the same. Tsujirihei Honten, another prestigious matcha brand with a heritage dating back to 1860, now only offered three or four varieties out of the 20 it once proudly featured. Even with limits in place, many shops had completely sold out within moments of opening. For locals, this influx of visitors is a double‑edged sword. The bustling tourism brings prosperity, but it threatens to dilute the heritage that has long defined Uji as the spiritual home of matcha. The traditions here run deep, rooted in generations of craftsmanship and meticulous attention to quality. Yet in an era when global demand often outpaces supply, the heart of this heritage struggles to keep beating. Today, as I walk the narr
Pupils Raise Funds to Build a Community Food Larder A group of dedicated pupils have come together to raise funds for a much-needed food larder in their village. The initiative aims to provide food security for families facing hardship, ensuring that no one in the community goes hungry. The students, inspired by the growing need for food assistance, organised various fundraising activities, including bake sales, sponsored runs, and charity events. Their efforts have not only raised significant funds but also brought the community closer, encouraging collective responsibility and generosity. The village food larder will serve as a free resource where people in need can collect essential food items. Stocked with non-perishable goods, fresh produce, and donations from local businesses, the larder will operate on a trust-based system. Residents can take what they need while others are encouraged to contribute whenever possible. Local organisations and businesses have also stepped in to support the cause, donating both money and food supplies. The initiative has received praise from community leaders, who highlight the importance of teaching young people about empathy and social responsibility. One of the student organisers shared, “We wanted to make a real difference in our village. It’s amazing to see how everyone is coming together to help.” With construction plans underway, the pupils’ fundraising success is set to leave a lasting impact, ensuring that vulnerable families have access to food whenever they need it. Their efforts prove that young people can drive positive change in their communities.
Call for Transparency in Food Reviews by Influencers Food influencers are being urged to provide more honest and transparent reviews amid growing concerns about biased or overly positive content. With social media playing a major role in shaping public opinions on restaurants, cafes, and food brands, critics argue that misleading reviews can harm both businesses and consumers.Many food bloggers and influencers receive free meals or payments in exchange for posts, raising questions about authenticity. Some followers have expressed frustration over exaggerated claims, only to be disappointed when they visit recommended establishments. Industry experts stress that influencers have a responsibility to maintain credibility by offering balanced and truthful opinions.Restaurateurs and chefs have also voiced concerns, stating that overly favourable reviews can create unrealistic expectations, while negative aspects of dining experiences often go unmentioned. "Honest feedback helps us improve. Constructive criticism is more valuable than false praise," said one restaurant owner.To address the issue, some influencers are now adopting more transparent practices, such as disclosing sponsorships and providing balanced reviews that highlight both strengths and weaknesses. Others argue that honesty builds trust and long-term engagement with their audience.Social media platforms have also come under scrutiny, with calls for stricter guidelines on sponsored content. Consumers are encouraged to follow influencers who prioritise authenticity and avoid those who consistently post overly promotional content.As the debate continues, the message is clear: food influencers must focus on honest reviews that help both businesses and diners make informed decisions. With greater transparency, the industry can maintain integrity and ensure that social media remains a reliable source for food recommendations.
A Chef’s Guide to Boston’s Best Clam Chowder Boston is synonymous with history, culture, and, perhaps most deliciously, New England clam chowder. A creamy blend of clams, potatoes, and rich flavors, clam chowder is as iconic to the city as Fenway Park. Chef Jeremy Sewall, a celebrated name in Boston's culinary scene, shares his insights into the best places to savor this classic dish, alongside his personal approach to perfecting the recipe.The Historical Roots of Clam ChowderNew England clam chowder, a hearty, cream-based stew, has a deep-rooted history in the United States, particularly in Massachusetts. Indigenous peoples of the region were the first to create variations of chowders and stews, using local ingredients like quahogs (hard-shelled clams), corn, and beans. Later, English settlers introduced potatoes and refined the dish, blending old and new traditions into what we now recognize as clam chowder.Boston's Union Oyster House, the oldest continuously operating restaurant in the U.S. since 1836, has proudly served this dish for nearly two centuries, solidifying its place in the city’s culinary legacy.A Culinary Staple in Boston’s Food SceneToday, clam chowder is found everywhere in Boston, from upscale restaurants to sports stadiums like Fenway Park. Despite its ubiquity, not all clam chowders are created equal. The perfect bowl balances creamy richness with the right texture and flavor, a craft perfected by top chefs like Jeremy Sewall.Chef Jeremy Sewall: The Specialist Behind the BowlChef Jeremy Sewall, the mastermind behind Boston’s acclaimed seafood restaurant Row 34, brings decades of expertise to his clam chowder. With restaurants across New England and appearances on shows like Top Chef, Sewall has become a trusted authority on Boston’s signature dish.At Row 34, Sewall stays true to tradition while adding his unique touch. Using a classic roux of flour and butter to thicken the chowder, he incorporates salty bacon fat for depth and finishes with a surprising twist—a dash of green Tabasco for spice and acidity. “It’s a hearty, simple dish that, when done really well, is iconic,” Sewall says.Boston’s proximity to Massachusetts Bay ensures the freshest seafood, which Sewall credits as a key factor in the dish’s excellence. “It’s accessible here. The chopped clams everybody traditionally uses are part of how we cook.”Boston’s Best Clam Chowders: Chef Sewall’s Top Picks1. Best Classic Chowder: Summer ShackLocated in Boston’s Back Bay neighborhood, Summer Sh
Floods Cause 'Heartbreaking' Damage to Farm, Urging Community Help A local farm is appealing for support after being hit by devastating floods that caused significant damage to crops, equipment, and infrastructure. The floods, described by the farm’s owners as “heartbreaking,” have left them facing a long road to recovery, and they are now calling on the community to lend a hand during this challenging time.The floodwaters swept across large portions of the farm, submerging fields, destroying greenhouses, and damaging livestock shelters. Essential farming equipment was also rendered unusable, and the loss of crops is expected to have a lasting impact on the farm's productivity. For the owners, the damage is not just financial; it’s an emotional blow, as years of hard work and care have been affected by the severe weather.To help fund the recovery process, the farm has launched an appeal, urging the community to support them in rebuilding. The owners have shared the details of their struggles on social media and local news, hoping to raise awareness and gather much-needed resources."We have always prided ourselves on providing fresh, local produce, and seeing it all destroyed has been heartbreaking," said the farm's owner. "But we are not giving up. We are reaching out to our community because we know that together, we can rebuild and come back stronger."The appeal has resonated with many local residents, and donations have already started coming in. The funds will go towards repairing infrastructure, replacing damaged equipment, and replanting crops. In addition to financial contributions, the farm is also seeking volunteers to help with physical tasks such as clearing debris and rebuilding damaged structures.This devastating event has reminded the community of the unpredictable nature of farming life and the challenges that local farmers face. While the farm has suffered greatly, the outpouring of support has been a source of hope, proving that communities can come together in times of need.The owners remain optimistic that with the continued support of the community, they can recover and continue to provide high-quality, locally grown produce for years to come.
“Midlands Producers Lead the Way at Slow Food Awards” The prestigious Slow Food Awards have recently seen a remarkable showcase of talent as Midlands producers take centre stage, dominating several categories with their sustainable and high-quality offerings. This success has been celebrated by food enthusiasts and industry professionals alike, solidifying the region’s reputation for producing some of the finest, ethically sourced food in the UK.The Slow Food Awards, which honour producers committed to traditional, sustainable farming practices, have long been a beacon for eco-conscious food lovers. This year, Midlands producers have truly shone, with multiple winners emerging from the region. These producers have been recognised for their dedication to sustainable practices, local sourcing, and preserving biodiversity, all while delivering exceptional flavours.The success of Midlands-based winners, from artisanal cheese makers to organic vegetable farmers, has not only caught the eye of the Slow Food community but has also been spread by comms across various media platforms. With the region's focus on sustainable agriculture and ethical food production, these producers are setting a benchmark for others to follow. Their commitment to creating products that are not only good for the environment but also for the local economy has resonated with a growing number of conscious consumers.The Slow Food Awards serve as a reminder that slow and thoughtful production can yield exceptional results, and Midlands producers are leading the charge in demonstrating this. Their dedication to quality and sustainability aligns perfectly with the values of the Slow Food movement, making them deserving winners of this prestigious honour.As the accolades for these talented producers spread, the Midlands is gaining well-deserved recognition as a hotspot for high-quality, ethical food production. The continued success of these local producers will undoubtedly inspire future generations to follow in their footsteps.
Isfenğ: The Crispy Doughnut from al-Andalus That Lights Up Hanukkah Hanukkah, the "Festival of Lights," is synonymous with fried foods, commemorating the miracle of oil lasting eight days. Beyond the familiar latkes and sufganiyot, the Sephardic isfenğ offers a unique and historical addition to Hanukkah tables. This crispy, airy doughnut has its origins in medieval al-Andalus (modern-day Spain) and continues to bridge Jewish and Muslim culinary traditions across centuries.1. What Is Isfenğ?Isfenğ, sometimes called "sfenj," is a fried doughnut made from a simple dough of semolina, yeast, salt, and hot water. Formed into rings and fried to a golden crisp, its thin crust gives way to a light, airy interior. Unlike sufganiyot, it requires no filling—its charm lies in its simplicity and texture.2. A Medieval Treat from al-AndalusThe story of isfenğ begins in 13th-century al-Andalus, where it was first documented in Arabic cookbooks like the Kitāb al-ṭabīẖ and the Fuḍālat al-ẖiwān. Early recipes featured semolina dough, fried until golden, with some variations recommending double-frying for a lighter texture.Though these early versions lacked the iconic hole in the center, they set the foundation for the isfenğ we know today.3. From Spain to Morocco: A Journey Through the DiasporaThe expulsion of Jews and Muslims from Spain in 1492 following the Reconquista and the Alhambra Decree forced many to flee to North Africa. Sephardic Jews carried their culinary traditions with them, including isfenğ.In Morocco, the doughnut found a home among both Jews and Muslims. Moroccan Jews introduced isfenğ to their Hanukkah celebrations, while local street vendors adopted it as a year-round treat. Variations emerged across the region: Libyan sfinz and Tunisian bambaloni reflect its widespread appeal.4. A Linguistic Legacy of Cross-Cultural ExchangeThe etymology of "isfenğ" tells the story of its journey and shared heritage. The term originates from the Arabic sjenğ (meaning "sponge"), which influenced the Spanish word esponja and the Hebrew sfog, both referring to round, spongy doughnuts. Ladino, the Judeo-Spanish language of Sephardic Jews, combines these influences, calling it sponǧa.5. A Symbol of Shared HeritageThough the Jewish population in Morocco has significantly declined, with many emigrating to Israel, isfenğ continues to testify to a shared culinary history. For Moroccan Jews, it remains a Hanukkah staple, while for Muslims in Morocco, it’s a beloved street food available year-round.“Isfenğ testify to a
Sri Lanka's Beloved Love Cake: A Christmas Tradition with a History of Affection Rich, fruity, nutty, and infused with exotic spices, Sri Lanka's iconic love cake is more than just a dessert—it’s a heartfelt tradition. Baked primarily during Christmas, this decadent treat holds a special place in the hearts of Sri Lankans across the globe. With its crunchy crust, moist center, and captivating aroma of citrus, rosewater, and spices, love cake offers a warm embrace reminiscent of home.For many, the act of baking love cake is as cherished as eating it. It represents care, patience, and affection—a true labor of love.The Origins of Love Cake: From Portuguese Sailors to Sri Lankan KitchensThe history of love cake dates back to colonial Ceylon, when Portuguese and Dutch settlers brought their culinary traditions to Sri Lanka’s shores. Food historian and chef Dhayanie Williams explains that the cake likely evolved from bolo d’amor, or “cake of love,” a Portuguese delicacy made with semolina, cashew nuts, and sherry.Local ingredients, such as pumpkin preserve and abundant Sri Lankan spices like nutmeg, cinnamon, and cardamom, adapted the recipe to suit regional tastes. Rosewater—a nod to Arabic influences from Moorish Portugal—added an exotic, floral aroma. The result was a fusion of European techniques and Sri Lankan flavors, creating the beloved dessert known today.A Culinary Symbol of Love and CelebrationWhy is it called love cake? Folklore suggests Sri Lankan women baked it to win the hearts of Portuguese sailors. Another explanation lies in the premium ingredients used—cashews, butter, spices—which were considered luxurious and reserved for the people you cherished most.Traditionally baked by the Dutch Burgher community, love cake has transcended ethnic and cultural boundaries in Sri Lanka. It is now a centerpiece during weddings, anniversaries, and birthdays, symbolizing love, luck, and the bonds of family.Williams notes that “a good love cake must have three distinct layers: a crusty top, a soft, gooey middle, and a firm base.” Achieving this trifecta requires meticulous preparation and attention to detail.A Family Tradition Passed Through GenerationsFor many families, the recipe for love cake is a closely guarded secret, passed down through generations. Variations may include ingredients like brandy, honey, or almond essence, but the core components remain consistent.Chef Williams recalls learning to bake love cake from her Burgher mother-in-law, who referenced classic Sri Lankan cookbooks such as Hilda Deutro