Japan’s 7-Eleven stores have nothing on Canada’s. You won’t find an assembly of sandwiches that look a little stale or rows upon rows of pricey ultraprocessed food. On a tour in Osaka, writer Pat Lee took a deep dive into the country’s convenience store culture and got a taste of what makes konbinis tick. With a veteran of the overnight shift leading the tour, the writer sampled a few local favourites and discovered why they’re often the first stop a teenager comes of age.

Also: If you’ve got a hankering for something sweet with a hit of umami, try out this recipe for sticky toffee miso pudding. A staple in Japanese cuisine, the soybean paste has greater uses beyond savoury dishes and can add a nice contrast to desserts.

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