I really love that when Substack got in touch you thought it was a scam. :) And I love how they have a good eye for really interesting publications and writers, not just massively subscribed ones. They picked well here. Enjoying your work already. Thank you, Kana!
I really enjoyed this post Kana. And congrats on the feature! I have always been lucky enough to have access to fresh produce, but until moving to Japan I never experienced what it's like to eat seasonally. Unlike in the States - everything is not available year round here. "When you eat things in season you get to learn the joy of anticipation and the reward of waiting until things are eaten as they should be eaten." This is very true! And I find I quite like eating this way! Also, even here in Tokyo it seems like the rainy season is somehow ramping up earlier this year. Thanks for sharing!
not yet - the very very last of the new onions are making their final appearances, but the stuff to make umeshu and ume syrup is on display (rock sugar, alcohol and glass canning jars) - even though the plums don't seem to be out yet. I made a batch of umeshu last spring so it's almost a year now and I'm looking forward to trying it! I'll look out for the new mame!
I was lucky to live in the Noto Peninsula on Ishikawa Prefecture for two years. Your Substack brings back good memories. The people were so kind and the landscape was spectacular. Keep up the great work : )
I really love that when Substack got in touch you thought it was a scam. :) And I love how they have a good eye for really interesting publications and writers, not just massively subscribed ones. They picked well here. Enjoying your work already. Thank you, Kana!
I really did think it was a scam and I really am glad it wasn't. Thank you so much for the kind comment, Mike! Have a lovely weekend!
I really enjoyed this post Kana. And congrats on the feature! I have always been lucky enough to have access to fresh produce, but until moving to Japan I never experienced what it's like to eat seasonally. Unlike in the States - everything is not available year round here. "When you eat things in season you get to learn the joy of anticipation and the reward of waiting until things are eaten as they should be eaten." This is very true! And I find I quite like eating this way! Also, even here in Tokyo it seems like the rainy season is somehow ramping up earlier this year. Thanks for sharing!
Thank you so much for the kind comment! Have you started to see beans/mame in your grocery store yet? They're popping up everywhere around here!
not yet - the very very last of the new onions are making their final appearances, but the stuff to make umeshu and ume syrup is on display (rock sugar, alcohol and glass canning jars) - even though the plums don't seem to be out yet. I made a batch of umeshu last spring so it's almost a year now and I'm looking forward to trying it! I'll look out for the new mame!
I learned a bunch in this one, thank you .. and curious to explore Japanese cuisine
Thank you so much for the kind comment, Jacqueline! I'm learning Japanese cuisine alongside you!
Congratulations on being featured!! And I wish I were there with you to enjoy nature's bounty: those veggies look amazing!
Thank you, Ethan! I can't wait for the day we forage and cook together!
I was lucky to live in the Noto Peninsula on Ishikawa Prefecture for two years. Your Substack brings back good memories. The people were so kind and the landscape was spectacular. Keep up the great work : )
I just listened to your recent podcast episode! There's so combini in Kamikatsu so i'll have to live vicariously through your substack.
Thanks so much for the kind comment!
Thanks for listening! I’m so sorry you have no conbini. But it would probably ruin the whole vibe.