From the Desk of SofJ: A New Era of Dogmatism
People of Tokyo, I have arrived and I will shake the establishment to the core. Take heed. I may need to save Tokyo from being exported by the globalist and its cohorts. I am sure somebody is Yelling at the top of their lungs now! I know they want to toss me off this tower, so just get in line.
Leaving behind the beach life in beautiful sunny southern Kanagawa, I am now a resident of Greater Tokyo. Zushi life was epic though! The sun, surf, and bikini life and wild beach parties was unforgettable.
South coast beach love is a completely unique experience in all of Japan, and I am leaving this all behind to continue my gospel of good sake, culinary delights, and Jukujo and Japan love, or the Right. I am totally the Right and far more lethal in doctrine, but at the same time I am gentle. I know these young ones are bought and sold on escapism and conspicuous consumption. They will never bare the torch of traditional values and they will mostly likely shun the continuity of tradition and bare it all in the name of "summer."
I have continued on with Jukujo love and am in Tokyo now. Thanks to the amazing work of great sake pioneers like Ichibay and all the years of promoting and teaching about Tokyo sake the world has a greater understanding of "Japanese" sake brewed right here in Tokyo. Yes, Tokyo has delicious water that is more than suitable for brewing sake. Right within the 23 wards of Tokyo, the soil is fertile enough to grow world-class sake rice. It's just a matter of time. Time will tell...
Tokyo is home to Tsukijii Fish Market, and it's where you can get fresh catches all-year-round. We cook at home more and can enjoy a wider and more eclectic range of culinary dishes in Tokyo.
My J-mom is handy in the kitchen, and knows how to gut a fish. And with all good cuts we enjoy nicely chilled wines or Japanese sake. She brings the fusion between European dishes and Japanese food. My mastery of sake will blend everything well.
If you love coriander like I do, you'll love how well it blends with the olive oil and Iwashi / sardines. Not all fish needs to be frozen, unless they are prone to parasites. Freshness is key but be careful.
Leaving behind the beach life in beautiful sunny southern Kanagawa, I am now a resident of Greater Tokyo. Zushi life was epic though! The sun, surf, and bikini life and wild beach parties was unforgettable.
South coast beach love is a completely unique experience in all of Japan, and I am leaving this all behind to continue my gospel of good sake, culinary delights, and Jukujo and Japan love, or the Right. I am totally the Right and far more lethal in doctrine, but at the same time I am gentle. I know these young ones are bought and sold on escapism and conspicuous consumption. They will never bare the torch of traditional values and they will mostly likely shun the continuity of tradition and bare it all in the name of "summer."
I have continued on with Jukujo love and am in Tokyo now. Thanks to the amazing work of great sake pioneers like Ichibay and all the years of promoting and teaching about Tokyo sake the world has a greater understanding of "Japanese" sake brewed right here in Tokyo. Yes, Tokyo has delicious water that is more than suitable for brewing sake. Right within the 23 wards of Tokyo, the soil is fertile enough to grow world-class sake rice. It's just a matter of time. Time will tell...
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| Italian Kappacho |
Tokyo is home to Tsukijii Fish Market, and it's where you can get fresh catches all-year-round. We cook at home more and can enjoy a wider and more eclectic range of culinary dishes in Tokyo.
My J-mom is handy in the kitchen, and knows how to gut a fish. And with all good cuts we enjoy nicely chilled wines or Japanese sake. She brings the fusion between European dishes and Japanese food. My mastery of sake will blend everything well.
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| Yuzu cup |
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| Sashimi with Pakuchi |
If you love coriander like I do, you'll love how well it blends with the olive oil and Iwashi / sardines. Not all fish needs to be frozen, unless they are prone to parasites. Freshness is key but be careful.
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