by Public Service Associate Juliana
Midori’s cooking was far better than I had imagined it would be, an amazing assortment of fried, pickled, boiled, and roasted dishes using eggs, mackerel, fresh greens, eggplant, mushrooms, radishes, and sesame seeds, all done in the delicate Kyoto style.
— from Norwegian Wood by Haruki Murakami
One of the many, many things that I love about the library is that you can develop an interest in something and absolutely take off with it. By which I mean, you can mine the catalog for any and every resource, and you can follow any connection that happens to come your way. I ended up doing this type of deep dive with Japanese breakfast. An interest was born, I followed one lead to the next and the next. From television to cookware, cookbook to novel, memoir to music. It has been such a fun journey; I have to share it.