10,000 Food Words

Home
Archive
About
New
Top
99. The quintessential Japanese dish
After you have tasted sushi and sashimi, soba, tempura, yakitori and ramen, find this dish of karasumi daikon — the Japanese version of bottarga and…
98. Homage to wooden spoons
I have a collection of wooden spoons – more an acquirement actually as I just cannot resist buying them wherever I go. They just accumulate. Their…
97. What's in my fridge? 4/4
A tour of my larder after two years in Japan. 4/4 There are lots of small jars of condiments and such in the fridge door. These don’t say as much about…
96. What's in my fridge? Part 3
A tour of my larder after two years in Japan. Part 3 The vegetable drawer, which gets opened more than any other part of the fridge. Top drawer: package…
95. What's in my 'fridge? Part 2.
A tour of my larder after two years in Japan. Part 2 Top shelf: Half a homemade strawberry tart in front, Dijon and wholegrain mustards behind Pot of…
94. What's in my 'fridge?
A tour of my larder after two years in Japan. Part 1 Top shelf: The last of the homemade umeboshi in front, sweet preserved plums behind Umeboshi on…
93. The Weirdness That Makes Tokyo
On the way home, with some skewers of chicken, we stopped by a florist who keeps a pond of goldfish cemented into the pavement in front of the shop. If…
10,000 Food Words
10,000 Food Words
100, 100-word posts on eating in Japan. Some stories are personal. Some are about Ford and May, fictional characters who let me be creative with time and place and the people I meet.

10,000 Food Words

AboutArchive
© 2023 Brad Carter
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing