10,000 Food Words

10,000 Food Words

Home
Archive
About
100. Closing Time
After service at Katawara, a soba restaurant in the Japanese countryside.
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.
97. What's in my fridge? 4/4
A tour of my larder after two years in Japan.
96. What's in my fridge? Part 3
A tour of my larder after two years in Japan.
95. What's in my 'fridge? Part 2.
A tour of my larder after two years in Japan.
94. What's in my 'fridge?
A tour of my larder after two years in Japan.
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.
92. The Coolest Place.
The Garage is a shoe repair shop in Nakameguro.
91. Umeshu is a poem about time.
Winter still lingers, the leaves have yet to appear.
90. Ready for a snow day.
The forecast was for snow in the morning and we felt the temperature begin to drop before dinner time..
89. Yes, We Have No Anchovies
This is where we bought all those anchovies, two years ago right after we moved to Hayama.
© 2025 Brad Carter
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture