Get some stork on your fork

By Anthony Dennis
Updated November 22 2017 - 10:43am, first published 10:40am

One my favourite dishes in all of my travels around Asia is Singapore's classic chicken rice, a simple and simply beautiful dish of succulent steamed white meat sliced into bite-size pieces and served on fragrant rice with a side bowl of light soy sauce. But, here I am elsewhere in Asia, far removed from that tropical island state, in a place called Toyooka, Japan. It's a roughly 2??-hour train ride north-west of Kyoto where the prospect of eating something called "stork rice" is a somehow less appetising prospect.

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