Food

Katsuobushi, or bonito flakes, is a cornerstone of Japanese cuisine with over 500 years of tradition. Renowned for its role in dashi, it embodies craftsmanship and culinary artistry, making it a global icon of umami.

The Peloponnese region of Greece, especially Kalamata, is famed for its world-class olive oil, crafted from the aromatic Koroneiki olive—known as the 'nectar of the gods.

Century-old maple trees yield sap requiring about 50 gallons to produce just one gallon of 100% pure Grade A maple syrup. This labor-intensive process and high sap requirement make it an expensive delicacy.

Discover why the ancient Buddha's Hand citron, with its prayer-like shape and fingered segments, comes with such a high price tag.

Japan’s white flower shiitake mushrooms, with their distinctive cracked caps and strong flavor, are challenging to grow commercially. Their fragility, especially to rain, makes forest-grown shiitakes costly due to the difficult cultivation process. Here's why they're so expensive.

Gamtae, one of South Korea's rarest seaweeds traditionally harvested in the Seosan region, has become a favorite among Michelin-starred chefs globally, but its unpredictable harvests and rising prices make it a challenging and costly ingredient to cultivate commercially.