While still uncomfortably warm, the occasional cool breeze is a sign that summer is finally nearing an end here in Tokyo. The arrival of fall in Japan means that the the fish become buttery with fat, pungent Matsutake mushrooms start popping out of the ground, and people head to the hills en masse to see the leaves turn shades of vermillion.
Next week I’m off to Sonoma Valley where I’m going to spend 3 days learning all about winemaking from the team at Kendall-Jackson Winery. It should be a few days of good food and good wine, but I have to say I’m most excited about meeting Ruth Reichl, who’s book Tender at the Bone first inspired me to write about food.
If anyone has suggestions on where to eat, or what wineries I have to stop by, leave me a comment.