Marc Matsumoto
No Recipes| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 41 | Subscribers | Read | marcmatsumoto.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Rice Is Not a Side Dish
One of the most common questions I get from people cooking Japanese food at home is some version of “can I skip the rice?” Sometimes it’s a low-carb thing, sometimes plain white rice just sounds a little boring. The question is reasonable, ...
Mochi, Cherry Pie, & Potato Salad Have One Thing in Common
A traditional Japanese dessert pounded from sticky rice, an American pie brimming with tangy stone fruit, and a homey side dish enjoyed around the world may not seem to have much in common. They share no technique, no cuisine, nor common se...
Cooking Is the Best Education I Never Got
School was never my thing. I wasn’t exactly a troublemaker (except for that time I got suspended), but after 17+ years of getting mediocre grades I learned almost nothing. Not in a classroom, anyway. I never took home economics (I was a ban...
Mottainai: Why Japan Hates Waste
Growing up in the US with a Japanese mother, there was one word I heard more than any other in the kitchen: “mottainai.” It showed up when I poured more ketchup onto my plate than I could use, when I left rice in my bowl, or when something ...
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Authors
The writers behind this newsletter.
I’m Marc Matsumoto, a Tokyo-based food writer and science-curious cook. NoRecipes.com houses pop recipes, MarcsRecipes.com = test kitchen (the interesting stuff), and Substack is where I share food stories.\ud83d\udc68\ud83c\udffb\ud83c\udf73\ud83c\udf72
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