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69 has been tonkotsu ramen, also referred to as hakata ramen. This specialty is characterized by its broth, a thick concoction with a consist- ency similar to gravy that is produced by boil- ing pork bones, fat and collagen over a high heat for many hours. Ippudo, a hakata ramen restaurant that originated in Fukuoka, is a suc- cessful international restaurant chain offering this comfort food at restaurants across Asia and now in New York City. A friend’s recent Facebook post bragged about having to wait only an hour and a half to eat at the Ippudo restaurant in Manhattan, attesting to the suc- cess of its first branch outside Asia. If you are lucky, though, you will not encounter a wait at the Ippudo here in Sinsa. Schedule your trip to Fukuoka in November, and you could spend a day as a spectator at a Grand Sumo Tournament. There are six such tournaments held annually throughout Japan, with each lasting 15 days. Fukuoka’s is the only Grand Tournament conducted outside of the main island of Honshu. Tournament days are quite long, with matches beginning around 9:30 a.m. and continuing into the evening. Considering that the more experienced wres- tlers do not compete until later in the day, many sumo aficionados choose to arrive in the mid- to late afternoon. Equal parts ritual and competition, a sumo match can be con- founding to watch. Keep an eye out for the English-language guides who provide useful information and interesting insights into not only the rules, but also the ceremony, symbol- ism and history of sumo. But for many, the most thrilling portion of Japanese culture one can hope to experience is to swallow down some Zima. Zima? Japan? Confused? You should be. What was original- ly known as a rather effeminate ‘90s alcopop has found a permanent niche in Japan and absolutely nowhere else in the world. Neither a wine cooler nor a beer, but something in between, production of the clear, carbonated Zima beverage by Coors Brewing Company began in 1993. While production in the U.S. ended six years ago, the beverage is still ac- tively marketed and rather popular in Japan. Not only are the Japanese the only culture that enjoys Zima, they have even managed to up the ante by introducing Zima Pink. Like Bill Murray in “Lost in Translation” (2003), you can sip Suntory whiskey for relaxing times throughout much of the world. You may even discover sake served to king crab fishermen on far-flung Bering Sea islands. Only in Ja- pan, however, can you step into an izakaya and proudly order a Zima. Why would you need any more reason to go there and do just that?