
Freshly pickled 포기김치, Oct 2020
The art of making kimchi, for me, will always be associated with my first winter in Osaka. I wrote in my last newsletter about October 1st marking my two-year anniversary in Toji; it was also on October 1st, sixteen years ago, that I arrived in Osaka to start graduate school.
Living in Japan, I thought, would not be too diff…
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