Sanma Issue 20: B-Class Gourmet: Taiwan & Japan Compete

"Sanma" Issue 20: "B-Class Gourmet: Taiwan & Japan Compete" Food has always been a topic of great interest. Hokkaido's soup curry, Utsunomiya's gyoza, Ginza's omurice – these are not luxurious dishes, perhaps even imperfect, but they are delicious, affordable, and define the distinct flavors of Japan's 47 prefectures. Experiencing these dishes can be seen as a measure of "becoming a local." Being able to identify regional produce, understand the city's culinary landscape, and master the art of ordering is akin to a foreign romance, where each experience deepens a profound connection. The cultural differences embedded in cuisine and friendly rivalries over knowing the best hidden restaurants are endless topics of conversation between Taiwanese and Japanese people. Japanese residents in Taiwan discover that Taiwanese people don't eat xiaolongbao for every meal, and that stinky tofu isn't as pungent as they imagined. Taiwanese residents in Japan realize that Japanese cuisine often favors cold dishes to avoid disturbing others with the aroma of hot food, and that Japanese gyoza are definitively "pan-fried dumplings," not "boiled dumplings." These insights have inspired us to create this special feature, introducing the "B-Class Gourmet" as perceived by both Taiwanese and Japanese people! True to the "Sanma" style, our "Gourmet" section goes beyond simple restaurant recommendations. To add an extra layer of excitement, we've invited 5 Japanese individuals living in Taiwan and 5 Taiwanese individuals living in Japan to share their favorite local delicacies that have captured their hearts since moving abroad, and to discuss the respective food cultures. This issue also features writer Liu Li-er guiding us through Aomori's Hachinohe City, the site of the first B-Class Gourmet Awards, for a scenic journey beyond the food. For art lovers, don't miss our "On-site Report" section, where Ryu shares his must-visit design-focused galleries in Tokyo.