at Koenji Enrai
"The doubanjiang aged 3 years is the difference. Most Tokyo Chinese kitchens use fresh paste — the depth is not there. Enrai's version has the numbing heat, the fermented depth, the silken tofu giving way. This is the standard."
— Expert, 96/100 credibilityExpert Reviews
"The doubanjiang aged 3 years is the difference. Most Tokyo Chinese kitchens use fresh paste — the depth is not there. Enrai's version has the numbing heat, the fermented depth, the silken tofu giving way. This is the standard."