Solo dining is becoming popular, but the ramen chain Ichiran has been encouraging it since 1993.

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Mitsuo Nakatani is a mochi master, and to watch him do his work is a genuine thrill. Turning sticky rice into Japan’s traditional soft and chewy treat requires pounding, flipping and smashing the glutinous rice at high speeds in perfect coordination with a team. While visitors come to Nakatani’s mochi shop to taste the best, they stay to watch him make it.

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This story is a part of our Flavors series,...

These people are refugees, but they're not running from war or an oppressive government; they're seeking asylum from climate change.

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