Screenwriter, amateur home chef, night owl. A woman of many ephemeral hobbies and a soft spot for inexpensive travels.
Past and present jobs include English teacher, bartender, restaurant kitchen staff and Producer for animation and VFX, in no particular order.
From Patagonia, Argentina and living in Japan since May 2018. Can’t say ramen has nothing to do with why I’m here.
In a previous article, we introduced you to the rich Japanese tradition of tatami. Join us for a sneak peek inside a real tatami shop, and enjoy a step by step making of a mini-tatami!
Strangely enough, though, there is not a lot of information regarding wagyu outside of Japan. What do most people know about it in foreign countries? It’s fatty and tender, it’s pricey and served usually in tiny portions. And the best there is is called Kobe beef.
Nowadays, when it comes to practicing sports, though, the tatami used are industrially manufactured mats that, using modern and more affordable materials, mimic the firmness/fluffiness of the original ones. But that doesn’t mean that traditional (a.k.a. ‘real’ tatami) are a thing of the past. Quite the opposite!
