This fridge is turning Japanese…I really think so.Name of food writer: Jay
Published 7:00 am Monday, October 25, 2010
This fridge is turning Japanese…I really think so.Name of food writer: Jay FriedmanPosition: Voracious bloggerShame factor: Fairly low. Except if guests drop by unexpectedly, and then I realize that despite a decently full refrigerator, I have nothing to feed them. (This might explain why guests don’t drop by unexpectedly.) Also, there’s little sense of organization to the storage system.Contents of note: Like last week’s food writer’s fridge, mine has a lot of Japanese and other Asian products. First shelf: Miso, soy sauce, and Japanese salad dressing in the front, and lots of Japanese and Chinese condiments in the back. Second shelf: Yoplait yogurt and coffee in the front, with more Asian ingredients in the back. Third shelf: Eggs, tofu, pickled vegetables, and, yes, more Asian ingredients.Fourth shelf: Bottled milk, Tropicana OJ (the only kind to drink, if not fresh-squeezed), and tall bottles of Chinese rice wine, oyster sauce, etc. in the back. Also some homemade kimchi that should be really rank by now. (It’s been in the fridge for several months.)Bins: Not enough fresh veggies or herbs in them.Refrigerator door shelves: Lots of bottled water, a few bottles of beer, and many condiments–mostly Asian.Freezer shelves: Perhaps the most interesting area, which is why the shelves are in this photo. Top shelf has frozen meat and the canister for my ice cream maker, which gets good use. Bottom shelves are packed full of udon noodles (emergency food, especially good with the kimchi and eggs) and edamame (emergency vegetables).What my fridge says about me: I’m an Asian wannabe, and my partner is Japanese; she cooks her native food, and I cook Thai, Chinese, and Korean dishes. Also, I’m way too busy and need to find time to better organize the fridge and freezer. Anyone want to come over and eat udon so I can clear space?
