Giant Robot Store and GR2 News
C’mon NPR, manju is not candy and fresh manju doesn’t last for days. This covers a new shop in Seattle called Umai-do that’s been open only a year which is remarkable. Most manju shops have been around for decades. This is the key point in the story which should be the focus. These shops may one day disappear. (NPR – manju)
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Some people only collect the spoons below since the cups don’t save well. It’s back at Yogurtland. We haven’t heard dates yet, but check your local Yogurtland for their spoon schedule. There are events at Universal Citywalk on July 10th.
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Japan, of course. “Biohazard Cafe and Grill S.T.A.R.S restaurant” will the name, and they’re sell some limited good, it’ll supposedly last a year and really, that’s all the info Capcom and game folks have figured out. The easiest part might be the menu. It can be straight up ugly and crappy and it’ll still work. (Huffpo – Zombie) Biohazard
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The coolest trends or should we say fads are often are born, if not, then bred by Asians or Asian Americans. Streetwear, sneakers, fixies, the boutique shop and food are just some of them. In a the day when a new generation matures, somewhat away from the internet boom of the early 2000s, it’s a look back into craft and working with your hands. Yet, all of a sudden, food has stepped up as being some kind of important thing to line up for. Really? Is it? Can the kids of today hybrid food enough to make it something that you need to line for? Is it better than our own parents or is it just derivative of it? Is it just heavy sauces and cheap fat or bacon that’s making everyone happy? Although article after article will make stars out of new young chefs, we’ll see how soon it passes once every possible hybrid gets made. The market will continue to flood and we’re already seeing less food trucks. Like all things, a few strong will continue to innovate and many will fall. After people realize that although the experience was great at the time, it all just ends up in a toilet. Sneakers? They get worn down. Fixies need brakes. Boutique shops battle the internet. It’s a cycle. (Time - Food)
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The wide based shape and narrow top is obviously to prevent spills of the potent stain maker which the article doesn’t bother mentioning. Kenji Ekuan of GK Design created this over a three year span and it was introduced in 1961. He’s an unsung designer in a way, since the shape is nearly ubiquitous with soy sauce containers. (NY Times – Soy Sauce Container)
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