February 4, 2010 | 0 Comments
Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
Organ meats ready for self-grilling at Horumonya Dan in Shinbashi (Tokyo). Heart, intestines, stomach sections, more. http://t.co/rBNO4LYnHN
Down the street from my mother-in-law's house in Tokyo: this yakitori stand that's been going strong for > 45 years. http://t.co/J3lg86XEzn
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