• SHARE

BEIJING (Kyodo) Yi Kehan, a 17-year-old Beijing student, was hooked a year ago when she tasted “chawan mushi,” or Japanese-style savory egg custard.

“There is a similar dish in China, but the Japanese version was different in ways I can’t quite explain. I wanted my aunts to try it, too, and that’s why we came today,” Yi said, accompanied by her two aunts at a popular Japanese restaurant in the Chinese capital.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)