Learning to Cook in Japan, I Fed My Family and My Sense of Self
The bento lunches the hoikuen expected mothers to produce were an exercise in artistry. But I didn’t care about making the perfect bento.
Ann Tashi Slater's work has been published by The New Yorker, The Paris Review, The New York Times, Guernica, Tin House, AGNI, Granta, and the HuffPost, among others, and she's a contributing editor at Tricycle. She recently finished a memoir about reconnecting with her Tibetan roots. Visit her at: www.anntashislater.com.
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