Ananda Jacobs

For Ananda Jacobs's latest contributions to The Japan Times, see below:

Chasing rennet-free cheeses across Tokyo

| Sep 25, 2015

Chasing rennet-free cheeses across Tokyo

Japan’s image of quality cheese has remained firmly attached to fine European imports. Processed sliced cheeses of the Kraft variety are ubiquitous, but for the “real” stuff you’d be smart to visit an international supermarket for a decent selection. Imported cheese is certainly gaining ...

Embrace the avocado sushi abomination

| Jul 24, 2015

Embrace the avocado sushi abomination

In the basement of a building connected to Tokyo’s Shibuya Station is a branch of the popular sushi chain Tsukiji Sushisay (tsukijisushisay.co.jp). The counter seats are lively on a Friday night with beer and sake flowing freely and jovial chefs expertly constructing custom sushi ...