Several months ago, a Japanese restaurant called Izakaya opened a block away from our condo. Sushi for lunch! Far more tantalizing than the nearby soup stalls that ladle up little bowls of MSG-drenched noodles. It’s no world-renowned sushi, but at least I leave the restaurant with a clear head.
Problem is (was), wheat is the second ingredient in the Izakaya soy sauce, and I just can’t take that much wheat on a weekly basis. And I simply refuse to eat sushi without soy sauce and wasabe. So I finally realized, long overdue, that I could take my own little packet of gluten-free soy sauce to the restaurant and drizzle it over the dish of wasabe. Lo and behold, I have no more reason to forgo the Japanese! This tiny zippered bag, originally stuffed with spices, is courtesy of the Oriental cooking school in Bangkok, where Jerry photographed a story last year. It’s the perfect size for a packet of soy sauce in the purse.