By CHIKAKO TADA/ Special to Asahi Weekly
June 27, 2024 at 07:00 JST
Japanese dishes are often sweet. That’s rare among world cuisines, in my opinion (although Thai food can also be sweet, I believe). Having lived overseas for nine years, I now feel a tad uncomfortable every time I sprinkle sugar on the rice of sushi, on the carrot in kimpira or on the sliced meat for ginger pork. It’s a complicated feeling. [Read More]
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