An interview with Kristina Ganea, Owner of Brød Sourdough bakery in Shibuya, about her journey from working in the financial industry to creating her own bakery.
Sampath Bandara, the Sri Lankan executive chef at the Embassy of Denmark in Japan, has set a few special research projects for himself: One, to visit all the Sri Lankan restaurants in Japan (there are just fewer than 50); two, to reintroduce Sri Lankan food to the metropolis.
When we talk about Sri Lankan cuisine in Tokyo, the first thing to pop into your mind is probably something closer to Indian curry at your local street food stand. Yet, according to Chef Sampath, that’s one of the biggest misunderstandings you can have about Sri Lankan cuisine.
Metropolis joined Sampath for one of his field research trips, this time heading to Roger’s Kitchen in Itabashi-ku, in order to not only rediscover Sri Lankan curry, but to get clued up on the other diverse classics Tokyoites are missing out on. Located in a quiet neighborhood 10 minutes away from Hasune Station, the restaurant is a true
Dec 12, 2020
For a homesick international resident in Japan, a snack from home, or a beloved name brand from childhood, can sometimes be just the thing. Today, non-Japanese ingredients are available at most supermarkets, and peanut butter is sitting right there on the shelf. If the local supermarket doesn’t stock it, there’s a good chance it can be found and ordered online.
Because it’s become so easy to find these things, maybe the closing of Foreign Buyers’ Club (FBC) on Dec. 5 didn’t hit the international community quite as hard as it once might have. Many new-to-Japan residents might never have heard of a company that, for decades, was the only way to get Honey Nut Cheerios, Kraft Mac & Cheese and many other staples of a life left behind.