Sake and Shochu Talk
Tokyo JUNKtion

Tokyo JUNKtion: Hosomaki Diaries

Trends in roll combinations in the States are rapid, with so many joints coming up with their own "house" rolls. Conversely, the combinations of rolls or makimono are very constant in Japan. In this post, I am specifically referring to hosomaki (or thin rolls). There...

Tokyo JUNKtion

Tokyo JUNKtion: Jicca

Whenever I visit Tokyo, I look forward to meeting newborns... especially when I've followed the progression of their parents. No, I'm not talking about newborn babies. I'm talking about new places to eat. On our first full night in Tokyo, Kayoko and I visited Jicca,...

Tokyo JUNKtion

Tokyo JUNKtion: The B-Kyu Charm of Ramen

Ramen has always been big in Japan, and since the mid-2000's it has exponentially grown in popularity and trendiness, with younger entrepenuers trying their hand at making the nation's most beloved B-kyu (B-Class) food. B-kyu foods are defined as "comfort foods"...

Tokyo JUNKtion

Tokyo JUNKtion: Ikko-an (Koshikawa)

After reading Moto's post about making anko (sweet bean paste), I began to reminisce about my visit to a wagashi (traditional Japanese confectionary) shop in Koishikawa, Tokyo called Ikko-an. All of the wagashi are made by hand by the owner Chikara Mizukami, while his wife works...