[1] Pizza tops the list (photo © Jordan Nix | Unsplash).

[2] Runner-up: ice cream (photo © Carrefour).

[3] In third place: chocolate/candy bars (photo © Webstaurant Store).

[4] Hamburgers are #4. Beer is #6. French fries are #8 (photo © The Palm | NYC).

[5] Fried chicken is #6 (photo © Volpi Foods).

[6] Sodas are #9 (photo © Andrey Ilkevich | Unsplash).

[7] “Other candy” is #10, shown here with a can of #9 (photo A.I.).

July 21st is National Junk Food Day. What are America’s favorite junk foods? The answers follow, but first:
 
 
WHAT IS JUNK FOOD?

The term “junk food” is part of our everyday parlance, but it’s not formally defined by most U.S. government or healthcare agencies. However, both government entities and public health organizations use functional definitions to identify foods high in certain unhealthy components and low in nutritional value.
 
 
“Junk food” typically refers to processed or ultra-processed foods that are:

 
 
Per The USDA (U.S. Department of Agriculture)

The USDA does not officially define “junk food,” but it cautions against “discretionary calories” or “empty calories” (see the difference in the *footnote below).

These are foods and beverages high in solid fats and added sugars with minimal essential nutrients, such as candy, soda, fried snacks, and pastries.
 
 
Per The CDC (Centers for Disease Control and Prevention)

Similarly, the CDC has no “junk food” definition, but uses terms like “unhealthy foods,” “low-nutrient foods,” or “foods high in sodium, added sugar, and unhealthy fats.”

It warns that consumption of these foods contributes to obesity, heart disease, type 2 diabetes, and other chronic illnesses.
 
 
Per The FDA (Food and Drug Administration)

The FDA doesn’t label foods as “junk,” but it regulates the Nutrition Facts labels and definitions for terms like “healthy” and “low fat.”

It also sets limits for daily values of sugar, sodium, fat, and calories, which help guide what is considered excessive.
 
 
Per The World Health Organization (WHO)

WHO often refers to “energy-dense, nutrient-poor foods” and highlights the risk of non-communicable diseases (NCDs) from high intake of candy and confectionery, fast food, processed snacks, and sugar-sweetened beverages.
 
 
Per The Academy of Nutrition and Dietetics

The AND defines “junk food” as “foods high in sugar, salt, and fat that provide little nutritional benefit.”

That’s easy to understand!
 
 
AMERICA’S FAVORITE JUNK FOODS

Here are the Top 10 Most Popular “Junk Foods” according to the 2025 Hims Survey†.

We don’t know the methodology, because some of the items on this list provide legitimate protein (fried chicken, hamburgers).

But, it seems to have nailed the main culprits: chips, chocolate candy, and soda. (We would have added baked sweets—cake, cookies, donuts, pie, etc.)

 
 
EMPTY CALORIES: ANOTHER WAY TO KEEP TRACK
 
While they don’t provide definitions for “junk food,” here are the top 10 sources of empty calories in the typical American diet, based on research from the U.S. Department of Agriculture (USDA) and Centers for Disease Control and Prevention (CDC).
 
 

[8] Chart created by ChatGPT, 2025-07-21.
 
The key offenders in these foods are:

 
Some foods on this list do contain some nutrients (like cheese or pizza, and the burgers and fried chicken on the Top 10 list).

But they contribute a disproportionately high number of calories from fat or sugar without enough nutritional benefit to offset them—especially when consumed in large quantities.
 

[9] So delicious, but a minefield of empty calories (photo © Brooke Lark | Wesual | Unsplash).
 

*Empty calories are bad calories (from sugar and fat, no nutrients). Discretionary calories are extra (unused) calories from your daily food intake which you may use on small indulgences, including empty-calorie foods. All empty calories are discretionary calories, but not all discretionary calories are empty calories.

†This was an online consumer study conducted by Hims & Hers Health, Inc., a U.S.-based telehealth company. While their core business is in healthcare, the company also conducts lifestyle and health-related surveys to gauge public attitudes and behaviors.

The survey was conducted in recognition of National Junk Food Day (July 21) and asked participants to name their favorite indulgent or “junk” food. The exact methodology was not made available, i.e., we don’t know exactly how the question is asked—open-ended or choose from a provided list.

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If you’re a fan of goat cheese—chèvre, in French—you’ve likely come across flavored varieties. It’s pretty easy to find blueberry in the summer, cinnamon in the fall, cranberry for the holidays.

Wisconsin-based LaClare Creamery is a goat cheese specialist with the most impressive (and delicious) assortment of flavors we’ve seen. The choice of 4-ounce logs (also referred to as “cheese bars”) is daunting: We want them all!

But because four ounces is a small enough bite, we can content ourselves with three or four different flavors, and hopefully not finish them all in one day. (See the anecdote in the footnote*).

 
Plus, of course:

 
When you have customers demanding 15 flavors of goat cheese in addition to the original, you know you’re doing something right.

The latest to debut is Lemon Bar Goat Cheese, a bright, sophisticated treat that’s as wonderful as an hors d’oeuvre, a salad cheese, a member of the cheese plate, or a dessert in of itself.

LaClare conceived it as a play on the nostalgic American lemon bar—without the shortbread crust.

But wait: We have a recipe for you goat cheese lemon cheesecake bars with a shortbread crust (below).

And if you don’t want to bake, just serve shortbread cookies with the cheese log.
 
 
TASTING LEMON BAR GOAT CHEESE

This citrus-forward twist on creamy chèvre is elegant enough to make guests feel that you made a special effort, yet easy enough for everyday breakfast, lunch, dinner, and snacks.

It’s the first lemon goat cheese we’ve ever tasted, and it does not disappoint! Vibrant and zesty, it’s flavored with fresh lemon peel (zest) and lemon oil (from the peel), with a subtle hint of vanilla.

Smooth and spreadable, yet firm enough to slice into rounds atop a salad, burger, pasta, sandwich,__ Adaptable: Easy to incorporate into sweet and savory dishes

The flavors pair beautifully with sparkling wines (Moscato, Prosecco) and lighter beers like Kölsch, wheat ales, or pale IPAs.

Following the recipe for Lemon Cheesecake Bars, we have many more suggestions on how to enjoy it.
 
 
RECIPE: LEMON CHEESECAKE BARS

You can substitute all goat cheese in the cheesecake layer (replacing the cream cheese) for a tangier bar.

Meyer lemons, available fall through spring, will provide a slightly sweeter and floral lemony flavor.
 
Ingredients For 16 Bars

Total time is 4 hours, including chilling.

For The Shortbread Crust

 
For The Cheesecake Layer

 
For The Lemon Curd Topping

 
Preparation

1. PREHEAT the oven to 350°F (175°C). Line an 8″x8″ baking pan with parchment, leaving overhang on two sides.

2. MAKE the shortbread crust. In a bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter, two forks, or fingers until the mixture resembles coarse crumbs.

3. PRESS the crust firmly into the bottom of the pan and bake for 18–20 minutes or until lightly golden. Let cool slightly.

5. PREPARE the cheesecake layer. Reduce the oven to 325°F (160°C). Beat cream the cheese, goat cheese, and sugar until smooth. Add the egg, vanilla, and lemon zest. Mix just until combined and pour over the cooled crust and smooth the top.

6. BAKE for 20–25 minutes, or until set but slightly jiggly in the center. Cool to room temperature, then chill at least 1 hour.

7. MAKE the lemon curd. In a small saucepan, whisk together the yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon (about 6–8 minutes).

8. REMOVE from the heat and stir in the butter until melted and smooth. Optionally, for a silky texture, strain the curd through a fine mesh sieve.

9. LET the curd cool slightly, then spread it gently over the chilled cheesecake layer. Chill for 2–3 hours or until fully set.

10. GARNISH as desired. Cut into 16 chilled bars using a sharp, warm knife. The bars are best served cold, and will keep in the fridge for up to 5 days.
 
 
RECIPE #2: CANDIED LEMON ZEST
 
Use this recipe to make any candied citrus. The difference between candied zest and candied peel is that zest is a thinner strip.
 
Ingredients

 
Preparation

1. WASH and pat dry the lemons. Use a vegetable peeler or paring knife to remove long strips of zest, taking care to minimize the amount of bitter white pith. (You can scrape the back of the peel with a knife to thin it.)

2. SLICE the peel into fine julienne strips. You’re now ready to blanch the zest. Some people skip this step, but if you have the time, you’ll eliminate any bitterness. You can also make the zest a day or so in advance, if that’s more convenient.

3. BRING a small pot of water to a boil. Add the zest strips and boil for 1 minute. Drain and repeat once more to remove any bitterness. Pat dry with paper towels.

4. CANDY the zest. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer, stirring until sugar dissolves. Add the zest and simmer over low heat for 10–15 minutes, until translucent.

5. DRY the zest. Using a slotted spoon, transfer the zest to a wire rack or parchment paper. Let it cool and dry for 30–60 minutes. Then, optionally toss it in a bowl with granulated sugar to achieve a sparkly coat (you can eliminate this step, but we like the sparkle).

SAVE the lemony syrup for cocktails, lemonade, tea, flavored club soda, baked apples, etc.

6. STORE the candied zest in an airtight container for up to 1 week at room temperature. If sugared, keep it in layers separated with parchment to avoid clumping.

[1] The newest of 15 goat cheese flavors from LaClare Creamery: Lemon Bar goat cheese (photo by A.I).

[2] Blueberry Vanilla goat cheese (all photos © LaClare Creamery except as noted).

[3] Everything Bagel goat cheese.

[4] Cranberry Cinnamon goat cheese.

[5] Lemon Goat Cheese Cheesecake Bars (photo by A.I.).

[6] Maple Bourbon goat cheese.

[7] In front, a Nubian goat, with her friend, a Saanen goat, behind. Ladies, thanks for all the great cheese.

[8] Chipotle Honey goat cheese.

[9] Candied lemon zest (photo by A.I.).

 
Plus:

 
 
________________
 
*LaClare posted these tips to keep the goat cheese fresh, “in the rare occasion you don’t finish the entire log in one sitting.” LOL: We would never have any leftovers. The only thing left over is our wanting more. But here are the tips:

1. Peel back film to only expose what you are going to use.
2. Use a clean utensil to cut your desired portion. Avoid using your hands.
3. Place the film back around the log and wrap the log tightly with plastic wrap. Refrigerate.
 
 

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[1] Maguro uzura no tamago temaki, or maguro uzura for short. Maguro means tuna, uzura means quail, and tamago means egg. Maki means roll, te means hand roll; thus, temaki (photo © Jungsik).

[2] Salmon cucumber is a popular temaki. Avocado is often substituted for the cucumber (photos #2, #3, and #4 © Maki Maki NYC).

[3] Shrimp tempura handroll with a squeeze of Kewpie mayonnaise (Japan’s favorite). Yes, you can still dip your temaki in soy sauce.

[4] The only thing better than uni-shiso (sea urchin and perilla leaf) is three uni with the shiso.

[5] Pressed sushi, formed in a wooden box, was the forerunner of nigiri and maki sushi. If you want to make sushi at home easily, get a mold and try it (photo © Irashai Store).

[6] Next came nigiri (top) and maki sushi (photo © Dev Litoon | Unsplash).

[7] Taco holders no doubt inspired the first taco-style sushi (photos #7 and #8 © Sebastian Lucrecio | Nami Nori | NYC).

[8] Phancy Philly: the original Philadelphia Roll will never be the same with a topping of caviar.

[9] We’re guessing that the cylinder-shaped hand roll was an inspiration to a sushi chef who didn’t want to cut up a regular maki (photo © Harrison Chang | Unsplash).

[10] Back to the classics (photo: The Nibble).

Updated July 2026

July 6th is National Hand Roll Day, one of our favorite fun foods, the ingredients rolled in a cone shape of dried seaweed (nori).

The Japanese word is temaki. As a sushi item, it arrived more than a century later than the ubiquitous nigiri—slices of fish atop pads of rice.

But it’s equally delicious and easier to make: a bonus if you want to roll your own at home.

Below:

> The invention of nigiri sushi.

> The history of the hand roll.

> The benefits of temaki and the “new” temaki.

> Why there is no “fresh” sushi and sashimi in the U.S.

> The year’s 6 sushi holidays.

> 11 more Japanese food holidays.

Elsewhere on The Nibble:

> The history of sushi.

> Sushi Glossary: a photo glossary of the different types of sushi and sashimi.

> The history of sushi.
 
 
1. NIGIRI SUSHI IS CREATED BY HANAYA YOHEI

Why are there seem to be no sushi restaurants named for Hanaya Yohei?

This Tokyo restaurateur and chef (1799–1858) is generally credited as the inventor of Tokyo-style sushi, edomaezushi* in Japanese or nigiri sushi at the end of the Edo period, around 1824. He is also regarded as the inventor of modern sushi (see the footnote** below).

For centuries prior to the 1800s, fermented forms of sushi such as narezushi, had been eaten in Japan. Salt-cured fish and fermented rice that relies on lactic acid fermentation rather than vinegar, it is considered the original ancestor of modern sushi.

Next came oshizushi, known in English as pressed sushi or box sushi. Originating in Osaka, it’s made by pressing layers of sushi rice and toppings into a rectangular mold called an oshibako. This creates a compact, layered block of sushi that’s sliced into squares (photo #5).

Nigiri—Hanaya Yohei’s creation—is the most popular form of sushi today. It literally means “two fingers,” which refers to the typical size and the hand-pressing technique used to create it (see this video).

It also can be easily be picked up by two fingers, the thumb and index finger, without the need for chopsticks.

That made it an excellent food for gamblers, who didn’t have to put down the cards or the dice as they ate. It was also casual fare for those who didn’t want a sit-down meal but could eat quickly at a street-side sushi cart.
 
 
Why Hanaya Yohei Marinated Or Slightly Cooked The Sushi

Even though Tokyo is a coastal city and the fish freshly-caught, food safety was a concern before the advent of refrigeration (which didn’t get to Japan until after World War II).

To prevent spoilage, Hanaya either slightly cooked or marinated the fish in soy sauce or vinegar. He then placed the sliced fish on vinegared rice balls (su = vinegar, shi = rice) that were large, by today’s standard.

His predecessors and contemporaries making oshizushi (pressed sushi) similarly prepared their fish by curing, fermenting, marinating, or pickling.

Note that even today, in the U.S. and elsewhere, fish must be frozen before served. Before the FDA instituted this ruling, fish such as mackerel, salmon, and herring needed to be marinated to kill the parasites they contained.

> There’s more about the U.S. fresh fish protocols below.
 
 
2. THE HISTORY OF THE HAND ROLL (TEMAKI)

Scholarship can’t determine when the earliest people on the island of what is now Japan—the hunter-gatherers of the Jōmon Period—had access to wild rice. We do know that grains of it have been dated to the 11th century B.C.E.

Evidence does show that the cultivation of rice in Japan began approximately 2,800 years ago, about 775 B.C.E.

While the island is surrounded by waters full of fish, the first hard evidence we have of salted fish served with cooked rice dates to 700 C.E.—1,474 years after rice cultivation began.

But the sushi trail is easier to follow after that. First we jump to:

 
Ironically, although temaki is arguably even better suited to eating by hand, Japanese dining customs today generally favor eating it at a sushi counter or table rather than while walking.

The down-side is that temaki needs to be made to order because the nori softens quickly after it contacts the moisture of the rice. This makes it less practical for traditional street vending than nigiri.

For consumers:

 
 
The “New” Temaki

You may have noticed two recent developments in temaki: taco-style sushi (photos #7 and #8) and the cylinder or cigar shape (photos #9 and #11).

We can’t pin down who created the taco-style sushi, although it was pretty recent and seems to have emerged organically from the fusion cuisine movement.

In 2024, Alvin Zhang, owner of Engawa Fusion in Sacramento, created the restaurant so he could have Japanese and Mexican cuisine in one dish. The sushi taco was a big hit.
 

[11] It’s negi-hamachi (yellowtail-scallion, but it’s not a cut roll. It’s a new style of hand roll, and it doesn’t even have an official name. We call it the cigar or the cylinder hand roll (photo © Kuidaore Handroll Bar | Oakland, California).
 
 
3. THERE IS NO “FRESH SUSHI” IN THE U.S.

In the United States, the Food and Drug Administration (FDA) has specific regulations requiring that most fish intended to be eaten raw—sushi, sashimi, ceviche, or tartare—must be frozen prior to serving to kill parasites.

Freezing is not about bacteria: Proper handling is still crucial. Freezing is specifically to eliminate parasites, which would normally be destroyed by heat in cooking.

Per the FDA Food Code, unless the fish is specifically exempt, it must be frozen by one of the following methods:

 
Restaurants are typically required to keep records or supplier certifications to verify proper freezing or exemption.

Many states and municipalities adopt the FDA Food Code, and some may impose stricter rules.
 
Exemptions From Freezing

Certain fish do not need to be frozen before serving raw if they meet the following conditions:

 
_____________

*Edomaezushi, referring Tokyo-style sushi, is a broader category that includes nigiri. Even before nigiri appeared, all the fish used in pressed sushi and other styles were caught in Tokyo Bay (Edo is the old name for Tokyo and mae means front, as in waterfront). Edomaezushi was created in the 1820s to meet the need for fast food (grab-and-go). It includes specific preparation methods like aging, curing, and marinating fish.

Nigiri is a subcategory of edomaezushi. It was a revolution in format: hand-shaped rice patties topped with fish, instead of rice molded in a box (photo #5). It’s the most common form of edomaezushi today.

**Modern sushi includes nigiri (a slice of fish on a pad of seasoned rice), maki (roll, or cut roll, made in regular and large [diameter] sizes), and temaki, hand roll. A maki is usually wrapped in a sheet of seaweed (nori), but specialty versions are wrapped in a thin, crepe-like omelet, in soy paper, in thinly cut, continuous cucumber wrap; and in shiso (perilla) leaf.

Other forms considered part of modern sushi include:

Chirashi, scattered sushi where sashimi and other toppings are served over seasoned sushi rice in a bowl, rather than formed into individual pieces.

Inari sushi, a sweet, seasoned deep-fried tofu (bean curd) pouch stuffed with seasoned sushi rice. This style became popular in the Edo period along with nigiri.

Gunkan-maki, literally, “battleship roll” because the nori is rolled around an oval-shaped pad of rice (the battleship) and topped with loose ingredients like ikura (salmon caviar) or uni (sea urchin), that could not be held in place atop nigiri. This style wasn’t invented until the 1940s by Imada Yoshiaki, the founder of a famous Tokyo restaurant, Ginza Kyubey.

Uramaki is an inside-out roll: rice on the outside of the sheet of nori on the inside. It is an American sushi innovation (like the California roll, Philadelphia Roll, spicy rolls, and scores of specialty rolls like dragon rolls, rainbow rolls, volcano rolls, and countless others).

Sashimi, while technically not sushi (since it lacks the seasoned rice), is logically grouped with modern sushi styles.

**National Matcha Day is celebrated on February 6th in Japan.

†Poke, pronounced poe-KEH, is a raw fish and vegetable dish initially served as an appetizer or salad course in Hawaiian cuisine, but now popular as a main course like chirashi sushi. Although not called as such, it’s a variation of sashimi of chirashi sushi (and a relative of ceviche, crudo, tartare, and tataki) that was created in Hawaii. Here’s more about it.

††Why is there a Fresh Poke Day? Isn’t poke always fresh? Well…poke can be purchased frozen and thawed, as can sushi, and often it is pre-made in grab-and-go sushi in certain markets. Also, the fish can be pre-sliced, waiting to be mixed. So this holiday emphasizes the freshness front and center: You order it and it is sliced and mixed for you. “Fresh” signals an elevated experience, with fish that’s just been cut, and is vibrant and bursting with flavor (exactly how poke was meant to be!).
 
 

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