The adventurous-meat-eating trend seems to be cresting. Within the year, I predict Bizarre Foods ' Andrew Zimmern will announce he's giving up roast bat and

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Best Carb-on-Carb Action Since Hawaii Invented the Loco Moco

The Yakisoba Sandwich at the Uwajimaya Deli

The adventurous-meat-eating trend seems to be cresting. Within the year, I predict Bizarre Foods' Andrew Zimmern will announce he's giving up roast bat and braised witchetty grub forever to open a burger stand, and all those professed tripe addicts will admit they've eaten as many off cuts of pig and cow as they can stomach. With Dr. Atkins discredited—well, dead—radical carb-loading will become the passion of foodistas. We'll be dousing our spaghetti with sugar, eating crostini smeared with bread sauce, replacing the tofu in our stir-fries with potato cubes. And when that holy day comes to pass, we'll proclaim the grandfather of the movement to be the yakisoba sandwich at the Uwajimaya Deli. It's an actual Japanese sandwich brought to America, stuffed with stir-fried noodles and a few pink shreds of pickled ginger (though here it's served on a French roll rather than on a hot-dog bun, as it is in Japan). Pick it up from the shelves of prewrapped banh mi right below the deli window. As gross as the yakisoba sandwich sounds, it's actually not—the noodles are stir-fried with enough soy that they have some flavor and enough oil to keep them from compacting with the bread into a dough ball that glues up your teeth while you're chewing. Yes, you won't be able to move for eight hours afterward, but the postprandial nap is a food trend worth resuscitating, too.—Jonathan Kauffman

 
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