Learning and experiences — Travel Ideas — Page 2– tax –

We explain why Vietnamese coffee is called “bad,” from the characteristics of the Robusta bean and differences in taste culture. We clearly cover the gap with overseas ratings, tips for making it delicious as a café latte, and the causes of feeling drunk or queasy.

We explain nuoc mam, the fish sauce essential to Vietnamese cuisine, in detail—from basics to authentic uses, type differences, and how to choose to avoid mistakes. We also organize aroma and salt characteristics and use by dish, making it a practical guide useful even for those who want to recreate Vietnamese cooking at home.

A thorough explanation of the Vietnamese staple “fried spring rolls (cha gio).” We organize the features of the ingredients, how they’re eaten locally, the types of dipping sauce, and tips for a recipe you can recreate at home. We clearly introduce the charm of cha gio—crispy outside and juicy inside.

We introduce, in a complete guide, the representative vegetables used in Vietnamese cuisine. Starting with water spinach and herbs, we organize the types and features of vegetables unique to the country, and how they’re eaten and used in cooking at the source, clearly explaining the basic knowledge for enjoying Vietnamese food culture more deeply.

We introduce, in a complete guide, the Vietnamese staple fresh spring rolls. In addition to how they’re eaten in Vietnam itself, the types of dipping sauce, and combinations of ingredients, we organize tips for a recipe you can recreate at home. We clearly explain the points that make it hard to fail even for beginners.

We clearly explain the differences in Vietnamese flavors, divided into the north, central, and south. We organize the food culture of each region and the features of its representative dishes—the light north, the spice-heavy central, and the sweet south. It’s a practical guide useful as basic knowledge so you won’t get lost choosing dishes on your trip.

A clear explanation of dining etiquette in Vietnam, easy to follow even for first-time travelers. We organize how to use chopsticks, the etiquette of sharing dishes, cautions at street stalls and with home cooking, and things you shouldn't do. A practical guide to enjoying meals with peace of mind while respecting the local food culture, covering ordering at restaurants and the flow of paying the bill.

A detailed introduction to cooking classes you can experience in Vietnam's major cities. Centering on Ho Chi Minh, Hanoi, Da Nang, and more, it explains differences in content — from classes with a local market tour to home cooking and authentic royal cuisine. A practical guide covering time required, typical prices, how to choose between beginner- and advanced-level, whether English support is available, and tips to enjoy it more during your trip.

We explain Japan's coffee import volumes and major supplier countries with data. Focusing on Brazil, Vietnam, and Colombia, we provide an easy-to-follow look at the latest trends, international developments, and movements in the specialty market.

We explain what the "Coffee 2050 problem" is. This article introduces the impact of climate change on coffee-growing regions, the background to declining production, efforts toward sustainable cultivation, and the choices we can make.