228 – On Asian Backlogs: Triptych 35

Permit me to greet each and every one of you a Happy New Year before I proceed, despite being well into 2020 already! I've been busy with work and spending the holidays with the family - thus, I wasn't able to follow up my December streak. I know this is rather sad news, but this … Continue reading 228 – On Asian Backlogs: Triptych 35

227 – On Traditional Modernity: The Genki Sushi Experience

Sushi and sashimi have been ubiquitous components of Japanese cuisine for the longest time now. Nuances of tradition, culinary skill, and fresh ingredients usually come up when one mentions these words. Tsukiji is considered the mecca of sushi and sashimi in the latter's country of origin, with freshly caught fish from the sea auctioned off … Continue reading 227 – On Traditional Modernity: The Genki Sushi Experience

226 – On The Malacca Melange: Banana Leaf, Trinoma

Eating meals served on a banana leaf always evokes a rustic image of a simple life in many countries around the world. There's more to the lowly banana leaf than meets the eye. For one, it's used as a sturdy yet biodegradable food packaging material due to its flexible and waterproof qualities. Throw it away … Continue reading 226 – On The Malacca Melange: Banana Leaf, Trinoma