August 2006

In his blog post Sorry Seems to be the Hardest Word, Frank Bruni of the NY Times recounts a long and unpleasant wait for a table, where he says the front desk person didn't handle the situation well. I worked for a while as one of those hapless front desk persons, or FDP as I'll call them here, at a very busy NYC restaurant. Here's my take from the other side of that front desk.

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Back to Japanese Basics: The essential staples of a Japanese pantry

IMG: Japanese groceries

My mother, who lives in Yokohama, occasionally sends me a box of Japanese food goodies. Since she is in her own way as much of a foodie as I am, she diligently scours the land for great sources of locally produced, artisanal and/or organically produced foods. Many of these foods are known under the umbrella term sanchi chokusou(産地直送), direct from where it was produced. If you think French people are hung up on terroir, you should read some Japanese food magazine ads for sanchi chokusou products.

Type:  feature Filed under:  basics japanese ingredients
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Weekend Project is an ongoing series of slightly more involved recipes or food projects that are best tackled on the weekends.

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