📸 Earlier this week I was in the rice fields of Tamba at dawn, shooting bottles of sake as the fog drifted between the mountains. It was a reminder that sake is so much more than just a drink in Japan—it’s part of the culture, history, and food. This week on Substack, I’m sharing how I use sake in everyday cooking: from pan sauces and marinades to steaming edamame and clams. It’s one of the most versatile ingredients in my kitchen, and not just for Japanese food. 👉 Check out the full post here: open.substack.com/pub/marcmatsumoto/p/why-sake-mak…
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📸 Earlier this week I was in the rice fields of Tamba at dawn, shooting bottles of sake as the fog drifted between the mountains. It was a reminder that sake is so much more than just a drink in Japan—it’s part of the culture, history, and food.
This week on Substack, I’m sharing how I use sake in everyday cooking: from pan sauces and marinades to steaming edamame and clams. It’s one of the most versatile ingredients in my kitchen, and not just for Japanese food.
👉 Check out the full post here: open.substack.com/pub/marcmatsumoto/p/why-sake-mak…
1 month ago | [YT] | 44