Topic: Asian Food and Cooking

Warning: This Could Ruin Your Appetite for Sushi

Maybe I've still got food on the brain following our first Food Issue, but I'm fascinated by a recent story in the Chicago Tribune about Sun Myung Moon's sushi empire. Yes, that Sun Myung Moon. Founder of the controversial ...READ»

The King Of Curry

Sir Gulam Kaderbhoy Noon has built one of the world's largest ethnic-food factories, cooking and shipping close to 1 million packaged meals a week. Starting at 6 a.m. every day, 1,000 workers cook from a menu of more than 800 dishes. Just don't call it fast food.READ»

A Fishy Expedition

How sushi became a signature dish on the global menu.READ»

Innovation: Why Tokyo Executives Never Eat Alone

In its Saturday "Power Tables" column, the Wall Street Journal recently highlighted the sushi bar at Kyubey in Tokyo's Ginza downtown. I can say from experience that the sushi there is exceptional: I recall fondly a lunch whose ...READ»

Innovation: The Great Haul of China

It wasn't long after I arrived in Tokyo that I heard about the tuna flying to China. My book The Sushi Economy ends in China, sushi's last frontier, where an expanding middle class is developing fresh appetites for the food and an ...READ»

As the Conveyor Belt Turns

As I write in The Sushi Economy, the invention of conveyor-belt sushi in the 1950s -- where it is known as kaiten-zushi -- radically changed not only the economics of sushi but its place in Japanese culture, reintroducing the ...READ»

Innovation: Trust Never Sleeps

These days, just about everywhere I go people want to introduce me to their favorite sushi place, but in Los Angeles it's a special treat. Not only is the quality of L.A. sushi exceptional, but Angeleno sushi aficionados follow the ...READ»

Innovation: Role call

I reported here recently about the rise of sushi culture in China, and New York Times had a front-page story last week about fears of a tuna shortage in Japan. Prices there for high-quality fish, especially bluefin, are rising due ...READ»

Cafeteria 2.0

Winning high-tech hearts through their stomachs.READ»

Customers First Local Hero: The Party Source

The Party Source Whatever you do, don't call the Party Source a liquor store. Its well-lit, inviting grocery-store feel in suburban Cincinnati removes that unseemly liquor store quotient, even though it boasts more than 200 ...READ»

Bangalore, Georgia

Offshoring has come home to Georgia, where lots of Indian firms have set up shop.READ»

Is 22 the new 40?

Ad Age has a fascinating piece about Sapporo's efforts to reposition its beer out of the sushi bar and into a nightclub luxury brand. Cristal and Courvoisier have made this shift before, from niche beverage to hip-hop status symbol, ...READ»

Half Price Food Before Close: Chasing the Charitable Choux

GOODONYA!That's Aussie for "good for you" to Joe and Chris Miller of Platteville, CO, for letting people help themselves to the leftovers on their harvested field.In a 'bring your doggy bag' of epic proportions, the invitation ...READ»

Congee for the Competitive Soul

Here's a great job title of the future: Vice President of Cultural Competence, the position Virginia Tong holds at the Lutheran Medical Center in Sunset Park, Brooklyn. In her New York Times column yesterday, Anemona Hartocollis ...READ»

Communicate for Success

The life of a business traveler, especially one like me who travels to New York City regularly, appears glamorous at first glance. People always ask me if I’ve eaten at famous restaurants like 21 or the latest hot spot they’ve ...READ»

Koh Samui Not Only For Backpackers

Koh Samui Not Only For BackpackersThe 3rd biggest island in Thailand, Koh Samui is a tropical haven, and is located in the Gulf of Thailand in the South China Sea, around 85 km to the east of Surat Thani and 700 km to the ...READ»

Silicon Valley's Best Bites

Everyone in high tech wants to eat Oracle's lunch. With a menu that includes spring-ginger-seared ahi tuna and caviar napoleans, it's no wonder.READ»

The Spy in the House of Wok

A Spy in the House of WorkREAD»

Fate of the Tuna

By tonight we'll know whether one of the world's most important commercial fish will survive into the next century.READ»

Nobody Beats the Whiz

First there was the caviar-and-lobster $100 omlette at the Parker Meridien in New York. Now, the latest entry in the overpriced-entree category is the $100 cheesesteak, courtesy Barclay Prime, a Philadelphia steak house. Forget about ...READ»

Fear, Defensiveness, Relationships and Success

Interpersonal competence is one of the keys to personal and professional success that I discuss in Straight Talk for Success. If you want to become interpersonally competent, you need to do three things. First, get to know yourself. ...READ»

Now: March 2008

What's happening this month: Shiny new airport terminals in London and Beijing take off; why baseball's first pitch is in Tokyo; and Austin's South by Southwest by the numbers.READ»

• Infographic: Numerology: SXSW
• The Journal-ist: In the Lead
• Open House: Just Plane Ambitious

Can Wal-Mart become the new third place?

Wal-Mart, Home Depot (and surely many others) are designing smaller stores to help simplify the shopping experience and better address the needs of female customers. According to the retail giant (quoted in Marketing Daily), the ...READ»

The Well-Mannered Road Warrior

Every active business traveler knows that work-related trips can pose their challenges and frustrations. So why are so many of them caused by... other travelers? The New York Times suggests that many travelers could take a cue from ...READ»

One Pizza, United...but Open to Interpretation

How do you successfully sell the same product in OVER 50 countries? You don't.READ»