Soy Sauce, Sugar, Mirin
by Harvard Wangin 🍲 Food & Drink
free subscribers
Soy Sauce, Sugar, Mirin
About the Substack
(Mostly) Asian Midlife Crisis Cooking.
Free Subscription Benefits
- Access to old archive and occasional public posts. Bleh.
Paid Subcription Benefits
- Subscriber-only posts and full archive
- Post comment and join the *cough* community.
- The warm feeling of supporting a struggling creative father.
Paid Subscription Plans
- A$50 a year
- A$5 a month
About Harvard Wang
Melbourne-based food critic, photographer, cookbook author, and accidental researcher on Japanese baking. My writing has appeared in the NYT, The Age Good Food Guide, Gourmet Traveller, and Broadsheet. My family is still unimpressed.
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We’re a family of five, loud and proud lovers of all things nerdy: books, boardgames, travel, art and outdoor adventures.