Page 3 - Eric Rath News Today

An ode to slimy, slippery, sticky food Todays best articles Daily business briefing Solving COVID newsletter Few foods paint upon the blank canvas of a bowl of jasmine rice quite as brilliantly as natto. A much-loved Japanese dish of fermented soybeans, natto complements the rice sitting beneath, its gooey, stringy texture and pungent aroma lending the plain grains a satisfying kick. The moment natto hits my tongue, the luscious mouthfeel leaves me craving another bite. This simple breakfast â...

karintō (fried dough), sugar candies in various shapes and even senbei (rice crackers). Observing this flurry of life, it’s hard to believe dagashiya (candy stores) like Inagaki are in decline: According to government data, the number of dagashiya has declined from 228,123 in 1972 to just 74,304 in 2016. Though comparatively unknown outside of Japan, dagashi are bright, plentiful and inexpensive, and today you can find dagashi in any 100-yen store or konbini (convenience store). That may ...

Toronto's best source for alternative news, entertainment, events, and food.