Intro: about that Japan trip

Back in January, the inimitable Sake Samurais Nakamura Etsuko and Eoka Mika took myself and a small gang of international writers, wine experts, and yes, influencers around to sake breweries in Aomori and and Iwate prefectures over four days in the middle of brewing season. This region is known mostly for farms, fish, and forests, though it’s not as glamorously outdoorsy as its northern neighbor Hokkaido–think Maine as opposed to Colorado or Alaska. The cities are small and entrenched in local traditions. There is a lot of sake and sake making history. It was a life-changer, but that definitely has a lot to do with the life I’ve been living this year.

My blogside take on this has a lot to do with sake, but also a lot to do with travel, work, the hospitality industry, and what it might mean to be a media person. It’s taken some time to parse. There has been no blogging this year because it’s hard to report on a sea-change when you’re in the middle of it. The shift isn’t over for me, but at least I have something fun and interesting to talk about in the meantime.

Going to start this off with a photo of sandwiches I purchased in Haneda airport. Because the number-1 lesson I took from this trip is that all of the food in Japan is good. Even convenience food, even the food that elsewhere is made with the least amount of investment and attention because, as Stringer Bell would say, it is an inelastic product and the consumers have no other choice. Somehow, still, even in the airport, food is a delight and a comfort.

Kastu and omelet sandwich from Haneda. Comfort and delight.


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