The hottest Cuisine Substack posts right now

Running a restaurant involves creativity and business acumen. It's about coming up with unique ideas while managing the operational side.
Chef Yoshihiro Narisawa's success story teaches important lessons in brand strategy, such as developing conviction, differentiating, and catering to a specific audience.
Emphasizing sustainability and conveying a message through the product can be a powerful branding strategy. Chef Narisawa's 'Soup of the Soil' dish exemplifies how the product itself can be the message.

Avoid highly processed fast food when traveling for business to stay healthy and sharp.
Japanese cuisine, with its focus on rice and fish, is a good option. Opt for sashimi and white rice, and skip fried or sugary dishes.
Mexican and Peruvian cuisines offer protein-rich options like chicken, steak, and fish. Be mindful of avoiding fried items made with seed oils.

This Substack delves into the intersection of culture and technology, exploring the behaviors of individuals in the information age.
The name "Natto Thoughts" draws a comparison to fermented foods like natto, highlighting the idea that thoughts, like fermentation, need time to develop and grow.
The content of the Substack focuses on language, culture, institutions, political systems, and unwritten social rules that influence human actions.

Pineapple guava has a delicious sweet and slightly tangy taste, reminiscent of a fruit cocktail.
This year, while apples are not in season, there is an abundance of crispy, fresh, and mildly sweet persimmons available.
Despite a small, bushy tree, it can yield around 200 fruits, highlighting the productivity of compact fruit plants.