It’s been an exciting year for market tours for Food Sake Tokyo. With the border finally open and inbound tourists at its highest numbers I’ve been very busy. Thank you so very much.
I am grateful to my kind and witty clients. I learn so much from them as I share Japanese cuisine and food culture through my walking market tours. A produce purveyor taught me how to roast vegetables in an air fryer. Another home cook passed on tips on how to grease the tamagoyaki rectangle pan – use the oil brush used for takoyaki pans. I learn about great eats throughout Tokyo and Japan.
Twenty years ago I attended a market tour with Elizabeth Andoh to Shibuya learning about shopping at the Japanese market. I was blown away by her knowledge and loved so much learning about Japanese cuisine from her – how to read seafood labels and so much more. I am grateful that I have a job that I love. Helping deconstruct Japanese ingredients and washoku traditional Japanese cuisine. The tour is like a seminar on Japanese food.
Sharing photos from this year. The birth certificate of the wagyū beef. Depachika epicurean market in department store basements. Tsukiji Market. Imitation crab, 🦀 kani kamaboko. Hands on wagashi class. Supermarket tour introducing Japanese kitchen tools, miso, and furikake. A lecture to Carleton College students giving tips for cooking in their dormitory. High-end fruit for gift-giving, or for a luxury gift for oneself like this $30 cherry.
For more details on my tours:
Thank you so much to my clients. Looking forward to making new friends in 2024. Tours will resume after January 10th.
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Food Sake Tokyo 