In 2013, I spoke with families and farmers trying to navigate a post-Fukushima food system. In honor of the 10-year anniversary of the nuclear disaster and the mess thereafter, I’m sharing their stories that I’d compiled into an unpublished academic paper.
I hear my phone ding in rapid succession. I know it’s my mother. She’s the only one who writes me this way. Since our respective lockdowns, my… Read more “Joy Too Soon”
Japanese kioke (lit. trans. wood oke) barrels are unique in that they are held together by bamboo hoops called taga. No glue, no nails. Just meters of bamboo that are intricately cut, angled, and woven to make sure that everything seamlessly maintains a circular shape. Over centuries of practicing, woven bamboo became the answer to the practical problem of creating salt-based seasonings in a humid climate. With metal, rust would creep into the fermented products. So how are these practices maintained today?
Since I was a child, I found immense calm from listening to radio chatter of air traffic controllers. Fast forward to today, and I still find it to be calming. I’ve been using it as ambient noise for timed writing sessions while I write my dissertation. While under COVID-lockdown, I hear something unsuspecting…
There are three things that my mother despises: garlic, cilantro, and pork. And like any good daughter, my three favorite things have become: garlic, cilantro, and pork.
I’m taking a bath. Baths in Japan are a big deal; entire enclosures are dedicated to them here. A small hand appears behind the foggy glass door… Read more “Ofuro Time”