In this issue: Big in Japan, a J-Pop playlist, & General Tso’s chicken recipe.

Big in Japan

The seven-story Don Quijote megastore in the Shibuya district of Tokyo is open 24 hours a day, but it’s hard to say when it’s rush hour, because there’s always a rush. A labyrinth of aisles leads to one soaring, psychedelic display after another presided over by cartoon mascots, including the mascot of Don Quijote itself: an enthusiastic blue penguin named Donpen who points shoppers toward toy sushi kits and face masks soaked with snail excretions and rainbow gel pens and split-toe socks. The candy section is vast, with cookies and cakes printed with Gudetama, Sanrio’s lazy egg character, and shiny packages of dehydrated, caramelized squid. It’s one of the few places where an extensive array of Japan’s many Kit Kat flavors are for sale. Though the chocolate bar is sold in more than 100 countries, including China, Thailand, India, Russia and the United States, it’s one of Japan’s best-selling chocolate brands and has achieved such a distinctive place in the market that several people in Tokyo told me they thought the Kit Kat was a Japanese product… The New York Times

Various Artists - J-Pop Playlist

General Tso's Chicken

As a chef who spent most of his 50 year career as a chef in America, my dad's made General Tso's Chicken thousands of times.

If you’re not familiar with General Tso’s Chicken, it’s an extremely popular menu item in Chinese American restaurants but fairly unheard of in mainland China.

The original recipe was invented by renowned chef Peng Chang Kuei in Taiwan in the 1960s, who named it General Tso’s Chicken as an homage to his Hunanese heritage and their beloved general Zuo Zongtang.

When done properly, General Tso’s Chicken is an incredibly delicious dish that’s crispy on the outside and tender on the inside… Made With Lau

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