Hiroyuki Suzuki Reveals the Beauty of New York’s East Side Access in The Next Level

Photographs Inspiring Beauty within the Bleak Realities of Construction

Written by Ingrid Lee

Not all stories are pretty. That’s the premise that Japanese photographer Hiroyuki Suzuki had when he set out to tell the story of an extension to the New York transit system through “The Next Level: East Side Access Photographs.” In addition to this exhibition, Suzuki describes the photographs in his book, The Next Level.

No Longer Simple Stock Food Japan’s Kanzume Culture

In Europe, Japan, and the United States, the most popular kanzume, or canned good, is arguably tuna. But a wealth of unique canned goods can be found in grocery stores around the world that reflect the food culture of each country and its people. Japan is no exception. It has everything from canned goods with the ingredients used in traditional Japanese food to those that contain dishes made from restaurant reci- pes. In recent years, izakayas ( Japanese bars or pubs) have been serving canned food and premium-quality, expensive canned products. The negative perception of canned products as a poor-tasting shelf stocker is certainly waning. We explored more about this new kanzume culture as it surprises even the local Japanese.

Konamon, a Tasty Kansai Cuisine

text by Miu Fujiwara

Konamon has long been a popular food for Osakans. Stemming from the food culture of konamono, Konamon refers to dishes that use wheat flour, such as okonomiyaki (Japanese pancake), takoyaki (ball- shaped Japanese snack), and udon ( Japanese noodle dish). Despite its century-long history, how does this food trend that cannot be found in Tokyo and the surrounding Kanto region remain unique? We searched in Osaka, the hub of konamon culture, for the meanings behind konamon and the secret to its rich flavors.

Hotels in the Kansai Region

with Easy Access to the Kishiwada Danjiri Festival

Hotels in and around the city of Kishiwada are very hard to book during the Kishiwada Danjiri Festival. If you are traveling there around that time, it is better to reserve a place on the outskirts and take a car or train to the festival. Resort hotels in the southern and western parts of Kishiwada or nearby hot spring areas are good alternatives. Or you can choose to stay at a shukubo, or temple lodgings, in Nara Prefecture. Shukubos were originally designed for monks visiting temples. Even among Japanese locals, not that many people have stayed at a shukubo. But more shukubos are open to tourists and have become a popular lodg- ing option. In fact, guests at a shukubo can enjoy different experiences than those available at hotels and ryokans ( Japanese inns), such as joining unique Buddhist activities with monks or eating shojin ryori dishes — Japanese Buddhist cuisine that stemmed from teachings that prohibit the killing of animals. A shukubo is a good option to enjoy the festival and the beautiful nature of Kishiwada.

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