<h2>Yunnan Province, China ●Yang Lo Mei Sheng (mutton rice noodles)</h2>
<figure id="attachment_279895" aria-describedby="caption-attachment-279895" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="506779d9"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China015.jpg" alt=""></a><figcaption id="caption-attachment-279895" class="wp-caption-text"> Rice noodles commonly eaten in southern China. It is a simple dish consisting of noodles, mint, and green onions in a broth made by slowly simmering lamb meat and pork chops. It has a unique lamb flavor, but it is not greasy and can be eaten without hesitation.</figcaption></figure>
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<figure id="attachment_279901" aria-describedby="caption-attachment-279901" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="52579841"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China040.jpg" alt=""></a><figcaption id="caption-attachment-279901" class="wp-caption-text"> This dish was photographed in an area where the Asi people, a branch of the Yi people, live. The photo shows the annual &#8220;Ashi Festival Fire Festival.</figcaption></figure>
<figure id="attachment_279920" aria-describedby="caption-attachment-279920" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="884edb19"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China039-1.jpg" alt=""></a><figcaption id="caption-attachment-279920" class="wp-caption-text"> The finished mutton rice crackers. It has a rich but surprisingly light flavor. Add seasonings (chili peppers, etc.) and eat.</figcaption></figure>
<p> The &#8220;frontier photographer&#8221; Tetsuo Kurita, 51, began taking pictures when he was stationed in China and traveled to the interior of the country while working for a company. Since then, he has been strongly attracted to what he calls &#8220;frontier&#8221; areas in various Asian countries, and has frequently visited them and pointed his camera at them. For Mr. Kurita, the most attractive features of the frontier are its people and culture.</p>
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<p><strong> In Mileu City, Yunnan Province&#8217;s Honghe Hani Yi Autonomous Prefecture, the specialty is yanlou meisheng, or &#8220;mutton rice crackers. The Ashi, a branch of the Yi tribe, live there. Every year, the Ashi people hold a traditional festival called &#8220;Ashi Festival Fire Festival. This festival is said to be over 1,000 years old, and is held with the entire village mobilized. Both men and women strip naked, paint their entire bodies, and dance around praying for happiness in the coming year. It was visually very intense and really surprising. &#8230;&#8230;&#8221;</strong></p>
<p> Like their traditional events, many of the foods in the frontier also have a strong visual impact.</p>
<p><strong> In the frontier, many of the stores are small, and sometimes you can talk to the staff, go into the kitchen, and they can show you how it&#8217;s made. For example, the cooking scene of mutton rice wire is very dynamic. I was worried about the smell, but when I tried it, the taste of mint and green onion was surprisingly refreshing. Lamb stewed in a large pot is very aromatic. We tried adding seasonings to change the flavor and enjoyed it very much,&#8221; said Kurita.</strong></p>
<p> Although it is difficult to actually visit the area, we hope you will experience the depth of the frontier through these fascinating local dishes.</p>
<h2> Yunnan Province, China ●Jianshui Tofu</h2>
<p> Jianshui Tofu is a specialty of Jianshui County in Yunnan Province&#8217;s Red River Hani I Autonomous Prefecture. Tofu made from clean well water has a firm skin and a soft interior when baked. It is eaten with powdered chili peppers mixed with umami seasoning and other seasonings.</p>
<figure id="attachment_279894" aria-describedby="caption-attachment-279894" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="4322a6b7"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China004.jpg" alt=""></a><figcaption id="caption-attachment-279894" class="wp-caption-text"> Jianshui Tofu, Yunnan Province, China</figcaption></figure>
<figure id="attachment_279893" aria-describedby="caption-attachment-279893" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="55a9b82c"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China002.jpg" alt=""></a><figcaption id="caption-attachment-279893" class="wp-caption-text"> Tofu being prepared before baking. The process of drying tofu involves fermentation, which gives it a unique flavor.</figcaption></figure>
<h2> Qinghai Province, China ●Chula</h2>
<p> Dried cheese from the Tibetan region made from yak milk. It is often eaten with tsampa, one of the traditional staple foods, which is a kind of &#8220;haat flour&#8221; made by kneading roasted naked wheat flour. The texture is very hard and has a slightly sour taste.</p>
<figure id="attachment_279897" aria-describedby="caption-attachment-279897" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="686d7639"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China025.jpg" alt=""></a><figcaption id="caption-attachment-279897" class="wp-caption-text"> Chula, Qinghai Province, China</figcaption></figure>
<figure id="attachment_279896" aria-describedby="caption-attachment-279896" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="fc8f8807"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China024.jpg" alt=""></a><figcaption id="caption-attachment-279896" class="wp-caption-text"> The milk component separated from yak milk is fermented and boiled down in a pot. When the water is gone, it is dried in the sun to make churra.</figcaption></figure>
<h2> Xinjiang Uyghur Autonomous Region, China ●Khaokawar</h2>
<p> Khao qawkaw is a pumpkin baked in a kiln called &#8220;tonur,&#8221; which is used to bake Uyghur naan. Uyghurs are famous for their sweet fruits thanks to the abundant sunshine and the climate with a large difference in daily temperature. Khao Kah Wah is also sweet and tasty like a sweet treat.</p>
<figure id="attachment_279899" aria-describedby="caption-attachment-279899" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="b4072297"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China034.jpg" alt=""></a><figcaption id="caption-attachment-279899" class="wp-caption-text"> Khao Kah Wah, Xinjiang Uyghur Autonomous Region, China</figcaption></figure>
<figure id="attachment_279898" aria-describedby="caption-attachment-279898" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="a2c8da56"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_China033.jpg" alt=""></a><figcaption id="caption-attachment-279898" class="wp-caption-text"> A Uyghur woman selling Khao Kah Wah at a market. Sometimes baked with raisins and nuts.</figcaption></figure>
<h2> India ● Skew</h2>
<p> A specialty of Ladakh in northern India. The flour dough is rubbed with both hands to make it long and thin, then torn into bite-sized pieces. Vegetables such as sauteed onions and carrots are added, and the dough is then simmered with spices. It can be called &#8220;curry-flavored sudon.</p>
<figure id="attachment_279903" aria-describedby="caption-attachment-279903" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="ab021eda"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_India010.jpg" alt=""></a><figcaption id="caption-attachment-279903" class="wp-caption-text"> Indian Sukyu</figcaption></figure>
<figure id="attachment_279902" aria-describedby="caption-attachment-279902" style="width: 800px" class="wp-caption alignnone"><a href="#" data-ident_hash="c0e76187"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_India008.jpg" alt=""></a><figcaption id="caption-attachment-279902" class="wp-caption-text"> A home-style dish loved in Ladakh. Ingredients for sukhu vary slightly from household to household.</figcaption></figure>
<h2> Nepal ●Momo</h2>
<p> A dish similar to steamed dumplings, with buffalo meat filling. In Nepal, many Hindu people do not eat beef, but buffalo is considered to be different from cow. It tastes almost the same as beef. It is eaten dipped in a tomato-based sauce with a hint of chili pepper.</p>
<figure id="attachment_279905" aria-describedby="caption-attachment-279905" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="ba73eb87"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_Nepal002.jpg" alt=""></a><figcaption id="caption-attachment-279905" class="wp-caption-text"> Nepal Peach</figcaption></figure>
<figure id="attachment_279904" aria-describedby="caption-attachment-279904" style="width: 800px" class="wp-caption alignnone"><a href="#" data-ident_hash="85d5d7f6"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_Nepal001.jpg" alt=""></a><figcaption id="caption-attachment-279904" class="wp-caption-text"> More than 100 peaches are steamed in a huge steamer. The skin is chewy and the filling is juicy.</figcaption></figure>
<h2> Sri Lanka ●Fish</h2>
<p> It had a peppery taste, but it was not curry-like. Garlic, leeks, and onions were added to bring out the natural flavor of the fish.</p>
<figure id="attachment_279907" aria-describedby="caption-attachment-279907" style="width: 1200px" class="wp-caption alignnone"><a href="#" data-ident_hash="0f5a842f"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_SriLanka004.jpg" alt=""></a><figcaption id="caption-attachment-279907" class="wp-caption-text"> Sri Lankan fish dish</figcaption></figure>
<figure id="attachment_279906" aria-describedby="caption-attachment-279906" style="width: 800px" class="wp-caption alignnone"><a href="#" data-ident_hash="f209fd78"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2022/12/TKurita_SriLanka003.jpg" alt=""></a><figcaption id="caption-attachment-279906" class="wp-caption-text"> I am not sure of the type of fish, but I chose the fish based on its appearance, and the rest was left to the cook to prepare.</figcaption></figure>
<p> From the December 23, 2022 issue of FRIDAY</p>


 Tetsuo Kurita

 Mr. Tetsuo Kurita became a frontier photographer because of his strong attraction to areas called "frontiers. He says the attraction is the people and culture. He introduces a number of local dishes that are eaten and loved in various regions in the hope that visitors will experience the depth of the frontier through these fascinating dishes!


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