When a "Niche Food" Tastes Good to One People and Not to Others
It is a genuinely odd thing to be tasting injera in a nondescript suburb of Tokyo for the very first time in my life. But the fermented spongy flatbread made with Ethiopian staple grain teff was certainly the star of the show at the small Ethiopian restaurant. The place certainly was not easy to find. Located among rows after rows of mass-produced two-story residential buildings, interspersed with noisy highways overhead and little-used rivers, there is a small house that was only notable for the small menu board outside and a colorfully printed menu on its front wall.