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February 20, 2017

Hanabi: Turning Taiwanese

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Tokyo -- It’s an unseasonably warm winter day as we make our way through the residential backstreets of Higashi-Shinjuku. Drying laundry hangs on nearly every balcony of the low-rise apartments beneath a cloudless, blue sky. Read more
Tokyo -- It’s an unseasonably warm winter day as we make our way through the residential backstreets of Higashi-Shinjuku. Drying laundry hangs on nearly every balcony of the low-rise apartments beneath a cloudless, blue sky. The streets are nearly empty, but rounding the final corner to our destination we join a stream of people from all four points of the compass congregating in front of the Tokyo branch of Nagoya-based maze-soba shop Hanabi.

The story of how this particular noodle dish came to be is a winding one. In the 1970s, the Taiwanese chef Meiyū Kaku was living in Nagoya and missed a few choice flavors from home. Read more
February 7, 2017

Jyaken Nou: Hiroshima House of Pancakes

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Tokyo -- What is it that’s so dizzyingly addictive about okonomiyaki? It might be the interactive DIY nature of building your own meal and serving it up from a Japanese teppan grill. Perhaps it’s the communal feeling of sitting around with a beer or two and cooking together. Read more
January 16, 2017

Hasegawa Saketen: For Goodness Sake

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Tokyo -- Sake is a very deeply ingrained part of Japanese culture and its function is everything from ceremonial to social. It might be surprising then to know that there are remarkably few establishments in Tokyo dedicated to simple sake tasting. Read more