Here's our guide to indulging in “Japan’s Kitchen” the local way. Plus:

A Foodie’s Guide to Osaka, Japan

A short metro or regional train ride from Kyoto, Osaka trades ancient temples for modern architecture, a lively atmosphere and ample nightlife. Of course, the metropolis on the island of Honshu still has plenty to offer in terms of history. It’s home to the 16th-century Osaka Castle and Sumiyoshi-taisha, one of the oldest Shinto shrines in the country. But its greatest asset is, without a doubt, its rich culinary legacy.

Traditional recipes continue to thrive today. Over the years, new twists on classics have emerged reflecting the creativity of local cooking. Visitors will find a delicious variety of things to savor, from street foods in Dotonbori to Michelin-rated omakase and chef’s table teppanyaki. Whether you’re craving yakitori or sashimi, it’s up for grabs in “Japan’s Kitchen.”

The Tequila Industry Is in Trouble. Mijenta Has a Plan.

After years of unprecedented growth, the tequila industry has hit a rough patch. Supply is outpacing demand, the market is oversaturated with newcomers, celebrity brands dominate the conversation and the best independent arbiter of the category (The Additive-Free Alliance) was effectively neutered by the Mexican government, causing many brands to pull back from the group’s sought-after certification program. Oh, and tariffs are coming.

And yet, there are success stories. Mijenta is one of them. An additive-free, certified B Corp distillery (the first in the tequila industry) hailing from the highlands of Jalisco, the relative newcomer to the tequila biz has already racked up several awards (including a few accolades from us) and even got me to like a cristalino (a tall order). And that’s all in a matter of four years.

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