It’s been a long time since I have updated my blog. While coronavirus cases in Japan are relatively low to the US, we are far behind on getting vaccinated. The Olympic Games start in about a month and the Paralympic Games in about two months.
For now the Food Sake Tokyo market tours have come to a stop as the borders are closed. I am also waiting to get vaccinated before doing food tours with locals here in Tokyo.
Back in November, which seems like yesterday, I interviewed with the lovely Emily Rees Nunn for her Department of Salad. I love this salad newsletter which has changed the way I make salads at home. It has also introduced some new recipes for salads that I’ve made for years, but so much better, like a Greek Salad that takes me back to Athens. I’ve also changed the way I make my daily salad by letting the ingredients and dressing sit together for a while before eating. A small change, but big difference in flavor and texture. I spoke with Emily about Japanese potato salad. The interview and recipe is here:
Potato salad is a classic dish found at most izakaya drinking pubs. It’s comfort food and very different from the potato salads I grew up with in Minnesota.
If you love salads I recommend signing up for Emily’s Department of Salad newsletter. There is a free version and paid subscribers receive an extra newsletter each week.
I hope to update the blog more. For the time being just waiting for the border to reopen so I can resume market tours to Tsukiji, depachika, Nihonbashi, and more. See you in Tokyo2022! Thank you for reading and I hope to update with more blog posts in the future. Welcome back!