Month: November 2019

  • Country Life

    The first time I went to Japan, I was 10 years old. We were on our way to visit my maternal grandfather in Taiwan, stopping for 3 days in Tokyo. I remember a hotel high in the clouds and a city more modern than LA far below. This is my fourth visit to Japan and…

  • On the Condiment Ledge

    Every self-respecting Korean cook has a condiment ledge. Any sunny place will do: in the garden, a parking lot or on your roof. On that ledge, you keep your onggi. These earthenware jars are made from clay fired at 1200 degrees, which allows the jar to breathe. Onggi earthenware makes the best container for traditional…