November 21, 2008 | 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.
Love that Haneda ANA Lounge has a made-to-order noodle bar. But I should really resist eating more noodles. http://t.co/f4FtIYvbUK
For one of the final meals in Tokyo, one last bowl of ramen, this a favorite: yuzu-shio ramen at AFURI in Nakameguro. http://t.co/vcQSykSuuH
Seafood donburi made "at home" with ikura, shrimp, uni, and tuna scrapings bought at Tokyo's Tsukiji Market. http://t.co/UAfQtdiFJC
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