3Jonathan
Pozniak
PHOTOGRAPHER
Secret Kingdom
Page 66
—
“Burma has a way of making
me feel like I’m returning
home to family. The richness
of life extends far beyond the
temples, and layer after layer
of history to the present day
makes locals’ stories come to
life. Uncovering its secrets
takes time but with a slow
pace and lots of patience, this
place will take you on quite
a journey. As with anything
I shoot, the experience
comes first, the shots come
second. Walk through the
ruins, feel the energy and
history of the temples, and let
that imprint and experience
guide the shots. The
experience itself will always
be your guide to a great shot.”
Instagram: @jonathanpozniak. FROM TOP: COURTESY OF SHINSUKE MATSUKAWA; COURTESY OF DIANA HUBBELL; COURTESY OF JONATHAN POZNIAK; JONATHAN POZNIAK4Ron
Gluckman
WRITER
Secret Kingdom
Page 66
—
“Even after hearing about
Mrauk-U forever, I was blown
away to find such a place
existed in Asia, and was still
so unknown. You can email
friends, ‘Google Mrauk-U,’
and everyone immediately
wants to go. Our guide Rocky
was amazing. He grew up
playing in the ruins, but
avoided Koe Thaung: leopards
would be sunning themselves
on top. Can you imagine?
He’s working on an Arkanese
history book, handwritten,
so he only has one copy. The
situation in Rakhine State is
dire, and deserving of more
coverage and government
action, but I never felt unsafe.
Mrauk-U is peaceful.”
Instagram: @rongluckman.2Diana
Hubbell
WRITER
Inventive Izakaya
Page 78
—
“Almost all the food in Tokyo
we ate was extraordinary.
The dishes that surprised me
most were the candy-sweet
caramel corn at Shirube, the
luscious uni-topped eggplant
at Kagurazaka GiroGiro, and
the outrageously good fried
squid at Tempura Mikawa.
I’m fascinated by the concept
of ikejime, which I’d never
heard of until this trip. It
involves inserting a metal
rod into a fish’s spinal cord,
partially paralyzing it and
slowing down the process of
rigor mortis so that it stays
extra-fresh. The guys in
Tsukiji Market are wizards
who can time it pretty
precisely to your dinner.”
Instagram: @diana.hubbell.231contributors (^) | OCTOBER 2017
1
Shinsuke
Matsukawa
PHOTOGRAPHER
Inventive Izakaya
Page 78
—
“Of the restaurants we visited
for this story, my favorite
was Kan. The cooking is
very authentic kappo style—
the traditional Japanese
ceremonial dishes—but
reinvented in a modern way.
They cook with very fresh
fish, meat and veggies, and
the ingredients and the sake
come from all over Japan. I
loved the house-made sesame
tofu with sea urchin on top.
They spend time making
fresh sesame tofu every day,
but you will finish the dish
in just one second, it’s so
good. All the staff have great
hospitality and cooking skills,
of course, and they’re led by
talented head chef Koichi.”
Instagram: @shin_suke.
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