More than ever, on-the-go eaters in Japan are stopping by convenience stores for breakfast, lunch and dinner. From cream puffs to fried pork cutlet and egg salad sandwiches, here is some of the tastiest fare on the shelves.
Most of the breakfast foods we eat in the US are sweet and hearty, from donuts and pancakes with maple syrup to frosted flakes and biscuits and gravy. At Orsa & Winston, Chef Josef Centeno is going the seasonal savory route. Since returning from a recent trip to Japan, he’s been serving up his take on the traditional Japanese breakfast.
Nicole Mournian is a pie savant. She swept Good Food’s 4th Annual Pie Contest last year winning four out of seven blue ribbons. She was inspired by her win to take her expertise on the road to the 2013 National Pie Contest in Orlando, Florida. She and two co-workers decided to make a documentary about their road trip through the American South to the National Pie Contest. Along the way they ate a lot of pie. This recipe was inspired by their visit to Pie Lab in Greensboro, Alabama.