Tag - sichuan

 
 

SICHUAN

JAPAN
Mar 15, 2023
Kenichi Chin, 'Iron Chef' of Chinese cuisine, dies at 67
Chin, whose real name was Kenichi Azuma, was the oldest son of Kenmin Chin, who is believed to have popularized Sichuan cuisine in Japan.
Japan Times
ASIA PACIFIC
Jul 11, 2021
Thousands evacuated from floods in China's Sichuan province, more rain forecast
In Sichuan, torrential rain since Friday has raised the water levels of 14 rivers, swept away boats and bridges and forced the evacuation of more than 4,600 people, state media reported.
Japan Times
LIFE / Food & Drink
Apr 24, 2021
Top 5: The best soupless tantanmen in Tokyo
Tantanmen in Japan is less tethered to the dish's Sichuan heritage, leaving room for innovation. Here are five tantanmen restaurants in the capital worth the tongue-tingling spice.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Apr 17, 2021
How to make Japanese-Chinese fusion māpō dōfu
Tempered with the inclusion of red miso, this Japanese-Chinese fusion mu0101pu014d du014dfu is a flavorful and beginner-friendly introduction to the intricacy of Sichuan spice.
Japan Times
ASIA PACIFIC
Mar 31, 2020
Forest fire kills 19 in China's Sichuan province, state media reports
A forest fire that is threatening an LPG storage site and two petrol stations has killed 19 people, including 18 firefighters, in southwest China's Sichuan province, state news agency Xinhua and city officials reported on Tuesday.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Sep 22, 2018
Kouki Watanabe: Sparks fly between son and father
Run by father-and-son duo Toshihiro and Kouki Watanabe, Taihou remains a cozy, unfussy, family-run restaurant rooted in Kyoto's Nijo district. But that modesty can't hide what is some of the best Sichuan food you'll find in the city.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Jun 10, 2017
Taihou: Excellent Sichuan cuisine in a family atmosphere
Taihou is the kind of place where everybody gets to know your name. On a recent visit for Sunday lunch I stayed well past last orders, past dessert, past an impromptu cheese course, only leaving before chef Kouki Watanabe and his staff sat down for their meal and a power nap before gearing up for the...
Japan Times
ASIA PACIFIC
Feb 27, 2011
History museum takes no prisoners
A powerful earthquake devastated Sichuan Province in 2008 and recovery is still ongoing, but this prosperous and fertile region of southwest China has also suffered a series of man-made disasters.

Longform

Yasuyuki Yoshida stirs a brew in a fermentation tank at his brewery in Hakusan.
The quake that shook Noto's sake brewing tradition