I love wines.
I'm not an expert, far away from it.
But at least I appreciate how cabernet sauvignon from different regions, wineries and years can have its own unique aroma and flavor.
Even the wine from same grape, the same winery and the same year can change depends on what you are eating with, who you are drinking with, when and where and what occasion you are sipping it.
It always amazes me.
Wines are alive, just like us, and each one has unique character and never stays the same.
It's a magic.
I made a trip to my country, Japan, just recently, for the first time in 10 years.
And I rediscovered so many things about my own culture.
Living in New York, I cook simple Japanese home cooking everyday, such as rice, miso soup, and vegetables dishes seasoned with soy sauce.
I usually buy miso and soy sauce from a nearby health food store.
The same brands the last 10 years.
Then I "re-realized" that there are hundreds of varieties or miso and soy sauce, just like wines!
It's said that there are about 2500 wine makers in France, while about 1700 in California alone.
And there are at least 1000 miso makers in Japan. More than 1600 soy sauce makers.
When it comes to green tea farmers, the number can be thousands!
As the wines have so much characters, miso, soy sauce and green tea should, too.
What have I been missing!
So I decided.
I will explore the varieties of miso, soy sauce and other traditional Japanese foods, as I have been doing in Napa and Sonoma. And hopefully, I want to introduce my discovery to the world.
Wouldn't that be great if you had a miso cellar, or soy sauce one, and you can pick up whichever you're in the mood for?
Soy sauce is not just from Kikkoman!
And green tea? How about green tea tasting from different regions and year?
We can make our everyday food & drink experience more fun and colorful.
So that is the ultimate goal of this blog.
And for the time being, I'm also going to share my little discoveries and experience of Japan.
I'm not an expert, far away from it.
But at least I appreciate how cabernet sauvignon from different regions, wineries and years can have its own unique aroma and flavor.
Even the wine from same grape, the same winery and the same year can change depends on what you are eating with, who you are drinking with, when and where and what occasion you are sipping it.
It always amazes me.
Wines are alive, just like us, and each one has unique character and never stays the same.
It's a magic.
I made a trip to my country, Japan, just recently, for the first time in 10 years.
And I rediscovered so many things about my own culture.
Living in New York, I cook simple Japanese home cooking everyday, such as rice, miso soup, and vegetables dishes seasoned with soy sauce.
I usually buy miso and soy sauce from a nearby health food store.
The same brands the last 10 years.
Then I "re-realized" that there are hundreds of varieties or miso and soy sauce, just like wines!
It's said that there are about 2500 wine makers in France, while about 1700 in California alone.
And there are at least 1000 miso makers in Japan. More than 1600 soy sauce makers.
When it comes to green tea farmers, the number can be thousands!
As the wines have so much characters, miso, soy sauce and green tea should, too.
What have I been missing!
So I decided.
I will explore the varieties of miso, soy sauce and other traditional Japanese foods, as I have been doing in Napa and Sonoma. And hopefully, I want to introduce my discovery to the world.
Wouldn't that be great if you had a miso cellar, or soy sauce one, and you can pick up whichever you're in the mood for?
Soy sauce is not just from Kikkoman!
And green tea? How about green tea tasting from different regions and year?
We can make our everyday food & drink experience more fun and colorful.
So that is the ultimate goal of this blog.
And for the time being, I'm also going to share my little discoveries and experience of Japan.
Miso map
Different types of miso from different regions.
Different types of miso from different regions.