MUST SEE: Japan Gives Us a Glimpse of Advanced Technology Restaurants in the Future

There is simply no denying that our advances in technology will continue to progress. In fact, we have made so much progress in recent years that we like to hypothesize what the future may look like.

We did this with the movie Her starring Joaquin Phoenix, Amy Adams and Scarlett Johansson. The film has received widespread critical acclaim and praise. The appeal to the movie? A man falls in love with an operating system. This may seem impossible, but as it turns out, this may not be so unheard of after all. Japan, who is often known to be ahead of the game when it comes to technology, is already close to achieving this.

Japanese netizens are not in love with an operating system just yet. Instead, some are convinced that they are in love with a virtual girlfriend found in a video game. As you can see, Her isn’t that extreme after all.

Aside from virtual machines that we may grow to love, Japan has looked into various ways that our future may look like on an average day. In this video, a Tokyo-based tech company gives us a glimpse of what a restaurant may look like in the future.

Surprisingly, the woman in the video doesn’t have to actually interact with another human being. She can view the menu from her phone, touch the options in front of her and pay from her phone as well.

Although the idea of such advanced technology seems daunting, the things shown in this video aren’t too unrealistic. In fact, this seems like a perfectly plausible future restaurant. Of course, this may make it even more scary.

Watch the video below and tell us what you think.

 

“未来レストラン”へようこそ 〜 3/27 未来をカタチにする、スマートデバイス体験イベント from Recruit Tech. ATL on Vimeo.

This Little Twin Stars Cafe Might Be The Cutest Thing Ever

Some of Japan’s cutest characters come from the popular and beloved company, Sanrio, which was founded in 1960. In fact, Sanrio’s most popular face, Hello Kitty, has become one of the most successful marketing brands in the world. Walk into any Sanrio store and you can purchase nearly anything Hello Kitty-inspired. You can get Hello Kitty pencils, bags, toasters, bathroom appliances and even laundry baskets.

So it’s no secret that Sanrio has done incredible work to globally market their main character Hello Kitty, but in Japan itself, you can see even stronger efforts to market some of the other 400 characters in the Sanrio family.

One method is through pop-up cafes. In Japan, a number of restaurants and cafes utilize a theme for their food and products.  These items are limited edition and fans rush into the pop-up cafes to purchase the items before time runs out.

Last year in October, a My Melody pop-up cafe appeared in Tokyo. The adorable and pink products were an instant success. Sanrio is taking over a pop-up cafe once again. This time, the cafe is based on Kiki and Lala who are more commonly referred to as the Little Twin Stars. Kiki and Lala were introduced in 1975 and the angel-like characters have had quite a large fan base.

Now their fans can enjoy pink and blue hamburgers, star-shaped pancakes and even the Little Twin Stars’ faces on top of a cup of coffee. Clearly, it’s all too cute to miss. If you happen to be in Tokyo, be sure to check it out! The Cafe will be themed Little Twin Stars until the end of May. Find out more information below:

Tel: 03-3477-5773
Email: info@the-guest.com
Facebook: THE GUEST

mlts 1 mlts 2 mlts 3

mlts 4 mlts 5 mlts 6 mlts 7

mlts 8 mlts 9 mlts 10 mlts 11
mlts 16
mlts 12 mlts 13 mlts 14 mlts 15

(source)

 

Get Your Greens On

Story & Photos Christina Ng. 

With the exception of bok choy, most people are not all that familiar with Asian greens. But with springtime just around the corner and perhaps the novelty of salad waning, maybe it’s worth looking into. Asian greens are chock full of vitamins and contain a wide variety of textures. Unlike their western salad cousins, Asian greens are rarely eaten raw and can be quite filling as a dish. The best thing is most of these greens can be prepared in minutes and can satisfy whatever flavor mood you’re in.


Screen Shot 2014-03-25 at 12.22.40 PM
SAVORY: YU CHOY 

Yu choy or choy sum is a favorite in Chinese households. Both its mild flavor and firm yet tender texture make it an extremely versatile green. Depending on how old the yu choy is, the stalks can become mildly bitter and usually require a slight trimming before cooking. It’s usually sautéed with oil and garlic and topped off with a dollop of oyster sauce, which really brings out the yu choy’s sweetness. Yu choy is packed with iron and vitamins A and C, and has been referred to as a super green.

Yu Choy with Oyster Sauce

-Blanch yu choy in boiling water for 30 seconds to 1 minute depending on how crunchy you want the greens.

-In a pan, heat oil with chopped garlic until fragrant.

-Toss in yu choy and turn off the heat.


-Top with 1-2 tablespoons of oyster sauce and serve. 

 

 


Screen Shot 2014-03-25 at 12.23.47 PM
SWEET: CHINESE WATERCRESS

Chinese watercress is very similar in flavor to western watercress. The juicy stalks and peppery leaves lend itself well to soups, which is how the Chinese love to prepare watercress. As the watercress cooks, the pepperiness mellows and the leaves become sweeter. Watercress is known to be an anti-cancer superfood and is high in vitamins A, B, C and K and also in minerals like iron and calcium.

Sweet Watercress Soup

-Simmer 1⁄2 pound of cubed pork, a small handful of goji berries and a small handful of jujubes or dates with a quart of water for about 1 hour.

-Add in watercress and some cubed tofu and continue to simmer for an additional 20 minutes.


-Add salt to taste. 

 


Screen Shot 2014-03-25 at 12.24.02 PMBITTER: BITTER MELON 

Bitter melon is similar to a lumpy, bitter cucumber, so by no means does its appearance or taste seem appealing, but surprisingly, bitter melon is very widely eaten across Asia. It’s packed with vitamin C and is used regularly in herbal medicines for digestion and diabetes. It’s also good in pork dishes, and many people will cook the melon with sugar or a sauce to diffuse the bitterness. Do remember to scoop out the center of the melon, as the insides are quite tough.

Bitter Melon with Minced Pork

- In a pot of boiling water, cook two bitter melons cut into 1⁄4-inch slices for 2-3 minutes.


- In a frying pan, brown 1⁄4 pound of minced pork with a teaspoon of minced garlic, soy sauce and rice wine. Add salt, pepper and sugar to taste.


-Toss in bitter melon and sauté for 30 seconds. Remove onto a plate.


- Deglaze pan with several tablespoons of water mixed with a little bit of cornstarch. Cook for 30 seconds until sauce thickens.


- Toss sauce with the meat and bitter melon. Serve warm.

 


Screen Shot 2014-03-25 at 12.24.11 PM
SPICY: TONG CHOY

The Chinese also call this water spinach kong xin cai, which literally translates to “hollow vegetable.” Tong choy is known for its crunchy, straw-like stalks. In the past, the green has been known to grow in waterways and canals, giving it the reputation of an unclean or unhealthy green. However, today tong choy is grown in farms across the U.S. and is a good source of vitamins A and C, folate and other minerals like magnesium and iron. Tong choy is traditionally eaten with fermented tofu, which is slightly fishy, spicy and creamy, and can be found in your local Asian grocery store. Some quick tips when cooking tong choy is to wash the stalks thoroughly as it does get very sandy. Also when cooking, try to put in the stalks first because it takes a little longer to cook than the more delicate leaves on top.

Tong Choy with Fermented Tofu

- Wash stalks thoroughly and cut stalks in half so that the bottom stalks are separated from the top leaves.


- In a pot of boiling water, cook stalks for about 3 minutes. Then put in leaves and cook for an additional 1-2 minutes.


- Drain and add several cubes of fermented tofu into the greens. Mix until cubes are creamy and well combined
.

 

 


Screen Shot 2014-03-25 at 12.24.22 PM
SOUR: SUAN CAI 

Sometimes referred to as the Chinese sauerkraut, suan cai is a lacto-fermented mustard green. Lacto-fermentation is different from pickling in that it doesn’t use vinegar, but instead uses the vegetable’s natural bacteria to ferment itself (like kimchi and sauerkraut). There are numerous health benefits associated with lacto-fermented foods, as it introduces good bacteria back into your body. The Chinese use it as a condiment, mixed with pork dishes or sprinkled on top of noodles. A word of caution: Although suan cai translates into “sour vegetable,” it is also very salty, so feel free to rinse the fermented greens prior to serving.

Minced Mustard Greens

-Chop packaged mustard greens into a fine dice.

-Put on top of noodles, mix with ground meat or use as a condiment. 

 

 

 

 

 

This story was originally published in our Spring 2014 issue. Get your copy here

Breakfast Food From Around The World

If there’s one thing that joins people together, that would be food. In fact, people often travel the world with the goal to try new types of food. This happens so often that the World Food Travel association has coined the term Food Tourism which is “the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near.”

And why shouldn’t travelers be interested in new foods? Afterall, food can tell you much about culture, traditions and taste.

Now the old saying is that breakfast in the most important meal of the day. In honor of that, Buzzfeed recently decided to create the video “What Does The World Eat For Breakfast.”

In the video, we get a glimpse of a typical breakfast in various parts of the world. The video doesn’t seem to contain entire breakfast meals, but it certainly shows the most common breakfast foods of each country including the following Asian countries:
food- china food- india

food- vietnam food- japan

Check out the entire video below:

Top Asian Comfort Foods

When we think comfort food, most of us revert back to the dishes our moms made us. Here, we salivate over home cooking-from-another-mother. 

Screen Shot 2014-01-22 at 3.24.03 PM

PORK ADOBO BY CHEF CHARLEEN CAABAY, KAINBIGAN 
by Kristine Ortiz.

In the Asian food scene, Filipino food is like that last person picked for the dodge ball team: under-recognized and little appreciated. Despite Filipinos being the second largest Asian ethnicity group in the United States today, the culinary landscape has yet to reflect its ever-growing population. Even in the Bay Area, an area home to some of the highest concentrations of Filipinos outside of the Philippines, there are only pockets of Filipino food wastelands.

This is where chef Charleen Caabay of Oakland’s Kainbigan comes in. She started out cooking pinoy food for friends, and after seeing the lack of Filipino culinary offerings in the region, she opened her restaurant this past August. “As diverse as Oakland is,” says Caabay, “they don’t have enough Filipino food.”

With a name that means “Let’s eat, my friends” (in Tagalog, pagkain means food, kaibigan means friend) and a straightforward, stick-to-your-ribs menu, Kainbigan is not one of those places with too-fancy offerings and sky-high prices. Rather, the restaurant specializes in home-cooked, straight-from-the-heart Filipino food, which is characterized by its salty, sour and sweet flavors and Chinese and Spanish influence, remnants of the country’s trade and colonial histories. Take the adobo, arguably the national dish of the Philippines. Meat is marinated and cooked in a blend of soy sauce and vinegar alongside black pepper, bay leaves and garlic. While the chicken adobo (the most common and recognizable version) is absolutely delicious, Caabay is most proud of her Pork Adobo. It may seem like a simple marinade, but “the way it’s cooked and how long you braise it for — when it’s cooked for just long enough, the taste is amazing,” says Caabay. Served in a wooden bowl atop a heaping cloud of white rice, meant to soak up the expertly balanced sauce, the adobo is comfort food 101, filling you up in the most delicious way possible through a flavor profile that is as complex as it is appetizing.

Another standout item at Kainbigan is Caabay’s own unique creation, Crispy Chicken Adobo over Garlic Noodles, an interesting take on pancit, another Filipino food staple. Instead of the typical rice noodle, Caabay opts for an egg noodle, the chef’s personal favorite, which is combined with the flavorful house garlic sauce and topped with bits of crispy adobo. “I think that’s one of my best dishes because I created it here, and it has a little bit of everything,” she says with a smile. It may not be your typically dry pancit, but the flavor profile of the Garlic Noodles is purely pinoy.

Caabay’s passion for traditional Filipino culture is something she wants to share through the meals she serves. “If you were at home, this would be how mom or lola [grandma] would make it,” she says. And her challenge to potential diners? “Come with an open mind and a big appetite, and I can guarantee that you’ll leave here feeling good.”

 

 

pho

PHO BY CHEF KIMMY TANG, 9021PHO
by Anna M. Park.

When it comes to comfort food, chef Kimmy Tang knows a thing or two — as owner and chef of 9021Pho in Beverly Hills, Calif., her whole career revolves around hers, the Vietnamese noodle soup known as pho. “Pho is like your breakfast,” she says, “very nutri- tious and energetic. It sets your energy for the rest of the day.” In addition to traditional beef pho and chicken pho, Tang offers a spicy pho that is reminiscent of the southern style of pho she loved in her native Saigon. “Northern Vietnamese cuisine is often less spicy and is not bold in any particular taste,” she explains. “Southern Vietnamese cuisine is often vibrant, flavorful and sweeter than other regions.” Either way, what makes pho is the broth, and for Tang, “the broth is a labor of love. It’s cooked slow for a long period of time, about eight hours.” She also carefully selects lean, high quality meats and offers reduced fat and low-carb versions to cater to the local clientele.

Surrounded by pho day in and day out, does Tang ever tire of pho? Apparently not. “I get my [serving of] daily vitamins with small portions of pho throughout the day,” says Tang. “The concentrated broth is full of vitamins and nutrients and gives me a nice dose of energy, the healthy way.”

 

Screen Shot 2014-01-22 at 3.30.12 PM
CAMBODIAN SOUPS
by Kanara Ty.

When people want comfort food, some may reach for a calming chicken soup or greasy fried chicken. I turn to Cambodian food. I crave things that pack a lot of flavor, and Cambodian cuisine incorporates a lot of spices (often made into a spice blend known as kroeung). And with cold weather around the corner, I know I’ll want a particular kind of Cambodian comfort food: the hearty soups.

During the winter in any Cambodian American household, hearty soups are always on rotation for any meal of the day, with plenty to go around for everyone (including our neighbors, who also make more than enough food). Noodle soups (like kuyteav) and rice porridge (babor) make for popular breakfast dishes, while sour soup dishes
like somlaw machu kroeung, which incorporates ingredients like kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe, make for a great main dinner course. Another popular dish is somlaw machu youen, which incorporates fish, shrimp, pineapple, tomatoes and the celery-like bac hà in a tamarind-flavored broth.

For me, the one soup that represents the epitome of Cambodian comfort food is the national dish somlaw koko (Cambodian ratatouille). It’s perfect for anyone who likes to savor the discovery of various ingredients in a complex dish. With your first sip, you’ll be overwhelmed by the layers of contrasting flavors and textures of lemongrass-based kroeung paste, prahok (fermented fish paste), palm sugar, ground toasted rice, assorted veggies (including kabocha and Thai eggplants), and meat (most Cambodians prefer pork spareribs cut into bite-sized pieces). I also eat the soup with a side dish of fish sauce (chopped with Thai chilies) and serve it over rice — the perfect way to enjoy the ultimate Cambodian comfort food.

Dying to try somlaw koko? Check out elephantwalk.com for recipes, or Sophy’s in Long Beach, Calif. (sophysthailongbeach.com).


DinTaiFung-dumplingdroop2
SOUP DUMPLINGS, DIN TAI FUNG
by Anna M. Park.

Mention soup dumplings as gourmet fare, and one immediately thinks of Din Tai Fung. The Michelin-star Taiwanese restaurant that sparked a million lines around the world (there are more than 80 locations globally) has just opened its fourth U.S. branch at The Americana at Brand in Glendale, Calif. Go for their Juicy Pork Dumplings, which burst with flavorful soup in your mouth. Just make sure to do it the proper way: make your dipping sauce 80-20 vinegar to soy sauce, cool the dumpling in the sauce, and then eat whole (do not bite and do not slurp soup out!). unless, of course, you’re having their coveted Truffle Dumplings, normally reserved for dignitaries and exclusive to The Americana branch — that you eat straight out of the bamboo steamer.

 


This story was originally published in our Winter 2013-14 issue. Get your copy here

 

How to “Cut The CRAP” Out of Your Life in 2014

Story by Anna M. Park.

You’ve partied all season, and now you’re bloated, breaking out and just plain blah. Is a detox in order? Is it just a fad? Does it even work? We ask Nona Lim, creator of Nona Lim Delicious Detox, because a detox sounds really good right about now. Start the year right and cut the CRAP (Caffeine, Refined sugar, Alcohol, Processed food).

Screen Shot 2014-01-06 at 12.38.07 PM

Audrey Magazine: Why is it important to detox? How often should we do it?
Nona Lim: Detoxification is a natural process where the body neutralizes and eliminates toxins that have accumulated from stress, food allergens, preservatives, water we drink, medication, skin products and pollution in the environment. When the overall toxic load is more than our liver and kidneys can handle, the accumulation can lead to inflammation and manifest into a variety of health problems. The good news is the body will detox itself if given a break and a helping hand, something Delicious Detox is designed to do.

How often we cleanse would depend on how exposed we are — for example, if you are highly stressed and do not have a clean diet, you may want to detox more often than someone who is already eating an organic diet and does not have a lot of stress in her life. At the minimum, it would be good to detox at least three to four times a year to help reset your body. I use my Delicious Detox and abstain from alcohol once every season to reset my system and to gain that clarity, energy and focus.

AM: Why is going gluten-free during a detox important if I’m not allergic to gluten?
NL: Foods containing gluten tend to be full of refined carbohydrates or processed foods, which we steer clear of during a detox. Secondly, we want to eliminate all common allergens during a detox, as any mild sensitivity or intolerance can also cause inflammation in your body. So going gluten-free gives your body a chance to reset, and you can then introduce gluten after to see how you feel.

AM: After the holidays, is a one-week detox sufficient?
NL
: If you indulged during the holidays with all that good food and wine, one week isn’t enough to go through a complete reset. We would recommend three weeks to reset your body and also to get back into the habit of good eating. Our one-week Delicious Detox program is great for someone who is already on a pretty clean diet and wants to go on a cleanse as a routine tune-up. It’s also a great way to jump-start a practice of eating healthier and more mindfully for those who don’t have time to commit to a full three weeks.

AM: If someone is on a budget but interested in detoxing, what would you recommend?
NL
: If you have a lot of time, but not the money, I would recommend getting Dr. Mark Hyman’s ultrametabolism cookbook. You would still need to invest in good quality ingredients like organic produce and meat.

Screen Shot 2014-01-06 at 12.51.03 PM


IT’S NOT JUST ABOUT EATING BETTER. NONA LIM’S TIPS TO DETOXING RIGHT.

1. Cut the CRAP (Caffeine, Refined sugar, Alcohol, Processed food) by weaning yourself off of caffeine, soft drinks (even diet), alcohol and other processed foods a week before you start your detox. This will help you make an easier transition and minimize any unpleasant side effects.

2. Take it easy the first few days to allow your body to adjust. Your liver and other organs will be working pretty hard the first week, so don’t forget to pamper yourself. You’ll be feeling more vibrant and energetic by the second week.

3. Stay hydrated throughout the detoxification process (add lemon, fresh fruit or veggies like cucumber or mint to your water for added flavor). Sweating helps with the elimination of toxins, so exercise or go to a sauna. Get plenty of rest to help the body repair itself.

4. After your detox, introduce “challenge foods” (gluten, dairy, etc.) slowly back into your diet to monitor any reactions and possible food sensitivities.


 

Nona Lim
Nona Lim knows good food. Born in Singapore, she grew up with the famous hawker centers where amazing food is served up from modest food stalls. But after moving to the Bay Area, Lim gave up a career in tech to start her own food delivery program. She started out renting space in a communal kitchen, hand-preparing and delivering detox meals to friends. As her clientele grew, she partnered with top-notch health advisors and nutritionists, refining her meals to what has now become her signature Delicious Detox program (trust me — it’s yummy!). She also has a line of fresh soups available throughout the West Coast. Details Nonalim.com.

 

This story was originally published in our Winter 2013-14 issue. Get your copy here

Audrey’s Top Restaurant Pick: Hakkasan

Story by Anna M. Park.

Dining at Hakkasan Beverly Hills, the newest location of the esteemed Michelin-star Cantonese restaurant that opened in London in 2001, is not so much dinner as it is an event. Walk past the crowd of paparazzi, there every night, into a labyrinthine interior cloaked in sexy, moody lighting and electronic dance music. For almost every offering, two servers are required, whether it’s the Smoky Negroni cocktail with its post-pour infusion of woodsy smoke from a decanter, or the Hakka Steamed Dim Sum Platter (one dumpling with squid ink) and its variety of tasty sauces.

Screen Shot 2013-12-17 at 3.28.52 PM

On a menu helmed by the Michelin-star chef Ho Chee Boon, the Crispy Duck Salad is a must-try and a good introduction to that lesser known bird. For true duck lovers, the Black Truffle Roasted Duck is almost an embarrassment of riches with its sizable slivers of black truffle atop perfectly crisped duck skin, a thin layer of fatty goodness, and then tender, juicy meat. If you’re not a fan of poultry, try the Grilled Seabass with Chinese Honey, a succulent alternative, or the Roasted Silver Cod with Champagne, a favorite among the wait staff. Skip the noodles altogether — everything is so rich and juicy and fatty (and the portions are hardy), you don’t need any carbs; just a veggie side dish should do. In fact, a couple of Shiso Gimlets and Black Sesame Crémeux with Yuzu Ice Cream for dessert offers a much needed palate cleanser to offset all that decadence.

Details Hakkasan.com/beverlyhills/

 

This story was originally published in our Winter 2013-14 issue. Get your copy here

The Ultimate Cookbook: Edward Lee’s “Smoke & Pickles”

Story by Kanara Ty.

We check out the debut cookbook of the three-time James Beard finalist (Best Chef, Southeast) — and yes, it’s a culinary classic. 

When I saw that Edward Lee, executive chef of 610 Magnolia in Louisville, Ky., opened his Southern Asian fusion cookbook with an homage to a bowl of rice (“the fundamental Zen of the Asian table”), I knew Smoke & Pickles was going to be something special. For me, a clear indicator of a good cookbook is the amount of personal stories that are juxtaposed with the recipes. This is something Lee does skillfully as he takes us on a culinary journey of personal family stories (with photos and Korean superstitions) and his own relationship with the kitchen, writing, “My relationship with food developed in three stages: (1) as a memory, (2) as a history, and (3) as an ingredient.”

Lee’s voice is rather poetic throughout the book, making the anecdotes for every chapter a pleasure to read from beginning to end. (He was an English lit major at NYU.) One of the more enjoyable stories is from the chapter “Pickles and Matrimony,” where he describes how he and his wife Dianne were accepted into each other’s families through pickled cabbage: his parents first welcomed Dianne (who’s Jewish) into the family after she ate a pound of kimchi, while Dianne’s mother blessed their courtship with six jars of her homemade sauerkraut.

As for his culinary concoctions? They’re full of hearty recipes, all made with a lot of heart. For anyone who loves fried chicken, the Adobo Fried Chicken and Waffles definitely does not disappoint. Also give the Chicken-Fried Pork Steak a try — the crust is made with dried ramen noodles! There’s a lot for the kimchi lovers out there (he dedicates quite a number of recipes to kimchi), including Red Cabbage-Bacon Kimchi and Collards and Kimchi. And Lee is quite open about his love affair with bourbon, including a number of cocktail recipes featuring the dark spirit, like my personal favorite, the Kentucky Mule.

With every single one of Lee’s recipes, you can tell that he put a lot of thought into the process, learning from experimentation with different ingredients. Another thing I love about his cookbook is his non-intimidating approach: he’s welcoming and accommodating — no doubt a reflection of his Southern hospitality. Details Hardcover, $29.95, Chefedwardlee.com.

Screen Shot 2013-11-06 at 10.59.50 AM

TIPS FROM THE CHEF

1. Cilantro stems are edible! Instead of discarding them, snip the stems as you would do with chives, and add them to your dish along with the leaves for delicate crunch and added flavor. You can keep cilantro fresh for up to a week by storing it in a glass of water in the refrigerator.

2. A pinch of salt can be the difference between a good dish and a great one. Slow-cooked meats and stews change so dramatically every few minutes that it’s important to season them right before the dish is served.

3. When shopping for asparagus, be sure the asparagus tips are tightly closed, the stems firm, and the color bright green. Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett.

 

 

 

 

This story was originally published in our Fall 2013 issue. Get your copy here

Japan Creates “Liberation Wrapper”- A Solution For Women To Eat Burgers in Public

Have you ever had to stop yourself from eating something in public because cultural restraints say it’s rude for a lady to open her mouth wide? Well thats exactly whats happening in Japan.

For years, Japanese culture has encouraged women to strive for “ochobo” which is described as small and modest mouths.

ochobo mouth

As a result, it is considered rude for Japanese women to open their mouth wide. This rule even applies to women when eating out in public.

It’s no wonder that Freshness Burger noticed their “Classic Burger” was the least chosen option among their female customers. Simply put, that particularly large burger would require women to “rudely” open their mouths and lose their ochobo.

This is when Freshness Burger decided to “free women from the spell of the ochobo mouth.”

They created the “Liberation Wrapper” for their burgers. This is a large burger wrapper with the image of a women’s face. The wrapper is meant to hide women as they take a big bite of their burger and maintain the appearance of ochobo.

lw 1

lw 2 lw 3

While some argue that this does not necessarily fight against the cultural restraint of the ochobo, the “Liberation Wrapper” has clearly become a success. Freshness Burger has reported that sales of the large “Classic Burger” have gone up by over 200% and their invention is quickly spreading across news media and social media.

Watch the video below to see both the creation and success behind the “Liberation Wrapper.”

(Source 1, 2, 3

Image of The Day: Japan Introduces The World’s Laziest Burger

See that? Doesn’t it look like it’s only two inverted buns with a sliver of ham between two slices of cheese? Well.. that’s because it is two inverted buns with a sliver of ham between two slices of cheese.

Next Friday, McDonald’s Japan will introduce the “McToast” to the public. From the looks of things, McDonalds has run out of ideas.

Although this sandwich looks tragically simple, it may not do so bad. The “McToast” holds quite a bit of resemblance to the French “Le Croque McDo” (picture below) which has done surprisingly well in Europe.

ad lucky strike holiday

“Le Croque McDo” has done well by focusing on its simplicity. The website openly states that it is merely two slices of melted Swiss cheese, a slice of ham and toasted bread. It then points out, “It does not take more to be good.”

Lets hope the simplicity, or laziness, of the “McToast” thrives just as well.

french mcds

 

(source)