RiCE Food Culture Journal #44 education or place potatoes in salt

or place potatoes in salt brine on Sunday because you want to serve fermented fries the next week

In this brilliantly engaging

A compact pocketbook composed of four main sections

appears posthumously one year after his death

journal-keeper or scrap-booker

RiCE Food Culture Journal #44 education or place potatoes in saltWhisky is, I believe, a drink that allows one to savour time. Each drop, born after years of maturation, is untouched by the pace of the world, slowly refined alongside the land, climate, and human endeavour. It is precisely this that imbues it with the breath of the soil, lending it a refined and dignified presence. Once a drink from distant lands, whisky has now taken root worldwide, with numerous distilleries emerging in Japan too. How might we