Water(ę°“ć¼ćæćļ¼:Is it safe to drink tap water? Yes, Tap water meets the water quality standards based on the Waterworks Law, so you can safely drink it a...
Since I started Farcastea, I've been continuously exploring and trying to understand tea culture and matcha in general. I've participated in a few tea ceremonies in Japan and visited many stores and shops to get inspired by their menus and taste their matcha lattes or just a simple sencha green tea. I've also developed a love for houjicha lattes and the roasting process. A shop owner once told me that if your green tea is losing its freshness, you can turn it into houjicha by roasting it in a...
I just wanted to say a big thank you to everyone following and subscribing to my newsletter. I appreciate you giving me the chance to share a little bit about Japan. As you know my newsletter is called āBee Curiousā because I love bees and believe curiosity is very important value as an adult which I donāt want to loose it :D. Since joining Warpcast (a Farcaster client similar to Twitter/X but ONchain), many people have asked me for practical recommendations. They donāt want to know the histo...
Step inside any shop with me, and watch my inner detective awaken! I can't resist mentally dissecting their business model. Prices become cryptic clues, customer flow a complex equation. My brain's calculating margins while I "browse." (Don't judge, friends!) Having worked in Japan's food scene, I know the reality: cafes are passion projects fueled by expensive ingredients and relentless labor. That knowledge makes every pastry a testament to dedication, and I happily pay the price (goodbye, ...
I'm excited to share a list of some fantastic sandwiches in Tokyo, ranging from delectable meats to glorious eggs, ham, and more. Some of these shops and bakeries are even featured in popular food magazines here. You really can't go wrong with food options in Tokyo or Japan. In my seven years here, I've only been disappointed 2-3 times, which is quite impressive. Tokyo's culinary scene is truly fascinating. You'll see many posts on Instagram or TikTok claiming the best sushi, ramen, tempura, ...
Hey friends š , I just want to take a moment to say thank you from the bottom of my heart for being part of this newsletter with me. Itās wild to think that itās already been a whole year since I started it. Today, there are over 350 of you here, and every new subscriber feels like a little 'spark' of encouragement. Watching this community grow, little by little, has been one of the most rewarding parts of my year. Knowing that you take the time to read my thoughts and reflections means more...
Dashi is basically the backbone of Japanese cookingāthe foundation that holds up so many dishes. Think of it as the BASE, that you find in everything from miso soup and ramen, to udon, soba, and simmered veggies. Itās impossible to imagine Japanese food without dashi. Honestly, when Iām walking around Tokyo, I can sometimes smell it wafting out of tiny izakayas or corner fish shops, and it just feels like a comforting hug in the air. My Japanese husband always says something like, āOh, this d...
When I first encountered the article about the potential to grow new teeth, my initial reaction was, "Count me in; I want to try it." It filled me with hope. The idea of not having to resort to artificial teeth, despite their necessity, is thrilling because teeth are so crucial to our health. I haven't shared this I belive until today, but I was raised by my aunt and uncle when I was on the first grade of school so roughly 5-6 years old. My aunt, being a dentist, meant I spent a lot of time a...
Wagyu, which literally means āJapanese cow,ā refers to four native breeds that are cultivated in Japan for their unique qualities: Japanese Black (Kuroge Washu), Japanese Brown or Red (Akage Washu or Akaushi), Japanese Shorthorn (Nihon Tankaku Washu), and Japanese Polled (Mukaku Washu). Wagyu is more than just a category of beefāit is a designation that focuses on breed authenticity and specific production standards. Only meat from these four breeds, or their crossbreeds, raised and fattened ...
Iām not exactly sure when my interest in sumo started. I remember seeing them on TV as a child in my small Albanian town called Fieri. Japan seemed so far away, but the image of them eating huge bowls of chanko nabe( at that time I didn't know it was called like this) stuck with me. Years later, I met a foreign girl in Japan who was fascinated by sumo life, especially post-retirement, but I didnāt dive in then either. She was studying and researching how hard is for them to find a job or even...
Curious about Japan - this newsletter is all about culture, startups, brands and history. Sometimes a travel guide!
