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The traditional centre of Tokyo commerce has been re-energised of late. We bring you the best of the area, from Edo-era cuisine to brand-new shopping meccas
September 2, Harajuku
September 1, Harajuku
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Niigata’s local katsudon is the tare-katsu. To make it, a thin pork cutlet, which has been dipped in a soy-based, salty-sweet sauce (tare), is placed on top of the rice. It’s said that this style of katsudon began in the early Showa Period, when street stalls started to sell shoyu-dare (soy-based dipping sauce) katsudon. At Tare-Katsu, ¥800 gets you a bowl of rice is completely covered with a generous serving of pork cutlets that can be eaten with condiments like wagarashi (Japanese mustard) and spicy habanero chili peppers.