I’ve always thought that corn tastes best with copious amounts of mayonnaise. That was – until I moved to Japan. When corn, known locally as tomorokoshi, season hit full swing in summer, I discovered crisp corn croquettes, chilled corn potage, salty corn-kernel tempura, and more.
Mexican cuisine excels at many things; corn and condiments are definitely two of these.
Natsuzake (summer sake) are seasonal sake released each year in Japan from late May-July. They’re crisp and clean, light-bodied, and refreshing. The labels of these limited releases are a canvas for the season, evoking the nostalgia and frolics of summer in Japan.
Interview by Jessica Thompson [https://www.instagram.com/jessie_tttt/]. Images by Yusuke Tanaka [https://www.instagram.com/ysktnk/] A few years...
