Hi Emiko from very sunny Austria! Also hugs to you (all but especially Luna!) from Kerwen! Congratulations on getting the new book finished! Yay! I would love to help out with some recipe testing for you. Always remembering that I live in a place that doesn’t really do much very Asian (if at all — you can’t imagine! No bamboo shoots! To say nothing of water chestnuts…) but might be useful to you for someone ingredient-ly challenged!
It must be kismet or something that I just got your email — I was looking at a recipe of yours for Alkermes. I got there as I had finally found some (Luxardo, in a lurid red (E120!), at a EuroSpar) and I was looking up what I could do with it (I have completely forgotten what recipe I wanted to try with it — what do *you* make with it? A riff on a negroni? Something else?? Please let me know. Or should I be asking Marco?).
And thanks for the info on Scribehound — I’ll be sure to sign up. Oh, and the other day we finally finished up the very last of the salami that I’d got in November — we are *so* sad! It was delicious!
Wonderful! I’ve been a little sad at the way Substack has become a landing spot for content creators fleeing social media. I really just want great writing (all the better if it’s about food) and I am looking forward to this new space. Thank you!
Pickle recipe testing would make my week! I live in rural Canada so am somewhat ingredient challenged but love vegetables, tofu, lacto-ferments, coffee-simmered plums. Usually hate seaweed. It is delightfulful to find you here - I still remember a pound cake of yours from Food52 which with a couple of flavourings became my still-favourite. And I agree about the reels - also my reason for leaving that space.
Congratulations! I can’t wait for the new book. I had Gohan out last night to make that delicious sesame sauce 💖. I’m here for recipe testing, that would be a treat. And we have a new Japanese grocery!!
I signed up for Scribehound this morning, looking forward to trying it out. It sounds great.
Such an interesting way to break up recipes through the backbone ingredients of Japanese cooking. I would love to volunteer for recipe testing as well!
Thanks Kana! Let's be in touch! By the way, I was just reading about your thatched roof. I have just finished reading Alex Kerr's book Lost Japan, which is one of the most beautiful books I've ever read about Japan. The book begins with his adventures in trying to save a thatched roof house in the Iya Valley in the 1970s. I've stayed in some of his restored homes in Nagano but now I want to experience the kayabuki house more than ever. His house project is now a non profit organisation as well called the Chiiori Alliance. I think you would find this book very inspiring too, he talks a lot about the community, the artisans, history, nature, art and architecture, all woven in so beautifully.
Alex Kerr's work is so inspirational. I've been following his work for a long time since Iya Valley is not too far away and in the same prefecture. But I actually haven't read his book (yet!). Thank you for the recommendation. Thatched roof is such a beautiful work of art & craft. Please do visit Tokushima and the Iya Valley!
It has been lovely to see your success over the years and collect and enjoy your beautiful books. Your love of what you do truly comes through. I read them like novels :) Congratulations!
Congrats on handing in your manuscript! And I can’t wait to see the book. My dad was stationed at Tachikawa Air Force Base in 1959 - 1962. I was five years old seeing Mt. Fuji — a sight I have never forgotten. And I am always trying to make good, simple, ingredient-easy Japanese food. So I’m doubly excited about your book.
As a history and manuscript nerd, I am also intrigued about your young Florentine man commenting on miso! More on that, please!
Emilio this sounds terrific - your forthcoming book, and that historical account! Looking forward to reading.
That first piece for Scribehound sounds amazing Emiko, and congrats on the new book (straight on the Christmas list)!
I would love to volunteer for recipe testing
Hi Emiko from very sunny Austria! Also hugs to you (all but especially Luna!) from Kerwen! Congratulations on getting the new book finished! Yay! I would love to help out with some recipe testing for you. Always remembering that I live in a place that doesn’t really do much very Asian (if at all — you can’t imagine! No bamboo shoots! To say nothing of water chestnuts…) but might be useful to you for someone ingredient-ly challenged!
It must be kismet or something that I just got your email — I was looking at a recipe of yours for Alkermes. I got there as I had finally found some (Luxardo, in a lurid red (E120!), at a EuroSpar) and I was looking up what I could do with it (I have completely forgotten what recipe I wanted to try with it — what do *you* make with it? A riff on a negroni? Something else?? Please let me know. Or should I be asking Marco?).
And thanks for the info on Scribehound — I’ll be sure to sign up. Oh, and the other day we finally finished up the very last of the salami that I’d got in November — we are *so* sad! It was delicious!
Love to all from us!
hi, Emiko
When I went to look at scribehound food, the payment is only in pounds. Do they get visitors from the US and how should we pay? thank you
Hi Francine! I believe it will just automatically convert for you to US dollars, but yes, international readers are welcome!
thanks...I'll try that
Wonderful! I’ve been a little sad at the way Substack has become a landing spot for content creators fleeing social media. I really just want great writing (all the better if it’s about food) and I am looking forward to this new space. Thank you!
I can't wait to get your book!
this is so exciting! looking forward to your book and your writing!
Pickle recipe testing would make my week! I live in rural Canada so am somewhat ingredient challenged but love vegetables, tofu, lacto-ferments, coffee-simmered plums. Usually hate seaweed. It is delightfulful to find you here - I still remember a pound cake of yours from Food52 which with a couple of flavourings became my still-favourite. And I agree about the reels - also my reason for leaving that space.
My hand is raised for recipe testing.
Congratulations! I can’t wait for the new book. I had Gohan out last night to make that delicious sesame sauce 💖. I’m here for recipe testing, that would be a treat. And we have a new Japanese grocery!!
I signed up for Scribehound this morning, looking forward to trying it out. It sounds great.
Such an interesting way to break up recipes through the backbone ingredients of Japanese cooking. I would love to volunteer for recipe testing as well!
Thanks Kana! Let's be in touch! By the way, I was just reading about your thatched roof. I have just finished reading Alex Kerr's book Lost Japan, which is one of the most beautiful books I've ever read about Japan. The book begins with his adventures in trying to save a thatched roof house in the Iya Valley in the 1970s. I've stayed in some of his restored homes in Nagano but now I want to experience the kayabuki house more than ever. His house project is now a non profit organisation as well called the Chiiori Alliance. I think you would find this book very inspiring too, he talks a lot about the community, the artisans, history, nature, art and architecture, all woven in so beautifully.
Alex Kerr's work is so inspirational. I've been following his work for a long time since Iya Valley is not too far away and in the same prefecture. But I actually haven't read his book (yet!). Thank you for the recommendation. Thatched roof is such a beautiful work of art & craft. Please do visit Tokushima and the Iya Valley!
Congratulations Emiko, a big few months for you.
I’d be happy to recipe test for you.
It has been lovely to see your success over the years and collect and enjoy your beautiful books. Your love of what you do truly comes through. I read them like novels :) Congratulations!
So excited about your book and your scribehound words to come!
Congrats on handing in your manuscript! And I can’t wait to see the book. My dad was stationed at Tachikawa Air Force Base in 1959 - 1962. I was five years old seeing Mt. Fuji — a sight I have never forgotten. And I am always trying to make good, simple, ingredient-easy Japanese food. So I’m doubly excited about your book.
As a history and manuscript nerd, I am also intrigued about your young Florentine man commenting on miso! More on that, please!