In this issue: What’s life like inside a Japanese prison, Felix Irwan covers a song by Adele, & the ultimate guide to chili crisps.

What's Life Like Inside A Japanese Prison?

We gained unprecedented filming access to two Japanese prisons to find out if accusations that the system is inhumane are true.

What we witnessed was staggering. Inmates must march to their worksites attached by a cord; they are not allowed to look the guards in the eye; outside of scheduled leisure hours, they must maintain absolute silence, unless they have obtained prior permission to speak.

The treatment of suspects in custody pushes many to confess to crimes which they did not commit, as was the case with one man who spent 46 years on death row. He was finally exonerated six years ago, but was left broken.

We try to explain why a country which operates on strict principles of balance and order might choose such a repressive system, and see if this may explain Japan having one of the lowest crime rates in the world… Witness

Felix Irwan - When We Were Young

The Ultimate Guide to Chile Crisps

There are two things to consider when trying a new chile crisp: the oil-to-crisp ratio and any flavoring ingredients. Most often, the name suggests whether it will be more like an oil or a crisp; the latter contains more chile flakes and other flavoring ingredients — like garlic crisp, fennel seeds, anchovies, or preserved black beans — that add more textures to the mix. Some options are so powerful that they should be used as a dominant flavor profile when cooking: Think of chile oil-drenched noodles with fresh cilantro and cucumber, which usually feature an oil with intense, spice-forward flavors. Other varieties are more like condiments, mostly used as a finishing touch that’s mild, not overpowering, creating a perfect balance with other ingredients… Eater

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