A Tokyo-based BBC correspondent samples Japan’s newest culinary experiment: instant noodles designed to be prepared with cold water instead of boiling. The trend challenges traditional methods, offering convenience without sacrificing texture or flavor. Food enthusiasts and critics alike are weighing in on whether this innovation could redefine how instant noodles are enjoyed. The piece explores the science and cultural shift behind the concept.
The BBC's Tokyo correspondent Kurumi Mori tries Japan's latest food trend, instant noodles made using cold water.
