Marc Matsumoto
No Recipes| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Subscribers | Read | marcmatsumoto.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Salmon Season Secrets
In most parts of the world, salmon is a year-round staple, like chicken or beef, so its seasonality didn’t occur to me until I moved to Japan. I spent my first few years in Hokkaido, where over 98 percent of Japan’s domestic salmon comes fr...
Fall Flavors from Tokyo
With October just around the corner, the heat and humidity are finally easing here in Tokyo. We’re hitting that sweet spot where it’s cool enough to cook but not yet so cold that I don’t want to leave the house to shop.
Teriyaki Isn't What You Think
As fall rolls in and we speed towards the end of the year, I've been reaching for recipes that save time without skimping on flavor. Teriyaki is one of those go-to dishes that always delivers, but there's more to it than meets the eye.
My Flavor Toolkit
It's that time of year again. Kids are back in school, the weather's finally cooled off enough for bentos, and my stove is working overtime.
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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 greatest hits recipes, MarcsRecipes.com is my test kitchen, and this Substack is where I share stories about what’s bubbling on the stove and in life.\ud83d\udc68\ud83c\udffb\ud83c\udf73\ud83c\udf72
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