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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 19, 2017

Calçots in the Catalan Winter

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BACKSTREET FEED -- Fun during Catalan winter: Calçots (green onions commonly grilled in the winter) with romesco sauce, wine and friends! Something one may encounter on our Made in Catalonia tour before the weather warms up.Feed more
February 17, 2017

La Secina: Beef & Blues

By J. Alejandro
Mexico City -- One feels cooler simply for patronizing La Secina. The architecture of the restaurant seems to evoke a perpetual party vibe. At dinner, individual lights dangle on long lines amid a mesh of vines that gives the cavernous space a homey, DIY feel. The teal and orange on the wall are bright and clean. Read more