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 | | TODAY anchors try Tokyo take-out food | | | | Live in Tokyo, the TODAY anchors take a taste of some of Tokyo's most popular take-out food, including yakisoba pan, a kind of stir-fried noodle "hot dog," and natto, fermented soybeans. | | | | | | | |
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 | | Celebrating Japanese whiskey and sake | | Japan is justly famous for its sake, its most famous alcoholic drink, and now it's becoming noteworthy for its whiskey as well. TODAY senior international correspondent Keir Simmons reports on how they are made, and shares some sake with the TODAY anchors live in Tokyo. | | | | | |  | | Hundreds of bars to require vaccination, negative COVID test to drink indoors | | "We believe we are obligated to protect our workers and their families and to offer safe space for customers to relax and socialize," an industry group said. | | | | | | | |
 | | How to make a Starbucks-style caramel Frappuccino at home | | Skip the long drive-thru line and make your own light and airy Frappuccino. | | | | | |  | | Chefs share their tips for making restaurant-quality salads at home | | From shopping at the store or farmers market to storing greens and whipping up a great dressing or salad recipe, here's what you need to know. | | | | | | | |
 | | 3 broccoli salads that'll brighten up any summer spread | | There are three main modes that work great for any broccoli salad: blanched, broiled and raw. | | | | | |  | | This tumbler has a 22,000-person waitlist and it's finally back in stock | | It sold out within five hours of the last restock. | | | | | | | |
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| Related | Learn how to make sushi from a Michelin star chef
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