It’s been less than 24 hours since returning to Boston from being in Japan. Jarring as the places differ so much and in ways so specific. Unsettling, too, pleasantly, as the possibilities for observation are there.
Meanwhile though: I returned with fresh udon noodles, black Kyoto spices, rice crackers wrapped in dried seaweed, two bottles of sake from Kyoto and Niigata, cured mackerel, dried unagi, and lots of polished rice.
So the vinegary flavors and tastes evoke what are apparently now memories.