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Liz Crain

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  • Food Lover's Guide to Portland
  • People & Places I Love

Food Lover's Guide to Portland Blog...

began as a collection of some of the research, recipes, images and culinary adventures that went into the making of Food Lover’s Guide to Portland. The first edition came out in 2010 and I started the blog in February 2009 as a companion piece to it and to help organize my thoughts while researching and writing it. The second edition came out in September 2014 from Hawthorne Books. The blog is now home to all different food, drink and beyond things I want to show and tell.

I’m also co-author of Fermenter: DIY Fermentation for Vegan Fare, author of Dumplings Equal Love, co-author of Toro Bravo: Stories. Recipes. No Bull from McSweeney’s, as well as Hello! My Name is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants from Sasquatch Books and Grow Your Own: Understanding, Cultivating, and Enjoying Cannabis from Tin House Books.

I didn’t think I’d like blogging when I first started this, but it turns out I really do, mostly because I get to shout out people and things that I love.


Featured posts:

Featured
Oct 18, 2024
Portland Fermentation Festival 2024 Redux
Oct 18, 2024
Oct 18, 2024
Oct 25, 2023
Portland Fermentation Festival 2023 Redux
Oct 25, 2023
Oct 25, 2023
Jan 31, 2023
Deb Perelman's Smitten Kitchen Keepers Powell’s Books Event
Jan 31, 2023
Jan 31, 2023
Oct 31, 2019
Portland Fermentation Festival 2019 Redux
Oct 31, 2019
Oct 31, 2019
Sep 17, 2019
Tenth Annual Portland Fermentation Festival -- Three Weeks Away!
Sep 17, 2019
Sep 17, 2019
Nov 30, 2018
Videos of the 2018 Portland Fermentation Festival
Nov 30, 2018
Nov 30, 2018
Oct 24, 2018
Portland Fermentation Festival 2018 Exhibitors, Vendors and Demo Leaders
Oct 24, 2018
Oct 24, 2018
Oct 23, 2018
Portland Fermentation Festival 2018 Redux
Oct 23, 2018
Oct 23, 2018
Sep 18, 2018
Ninth Annual Portland Fermentation Festival 2018 -- One Month Away!
Sep 18, 2018
Sep 18, 2018
Aug 21, 2018
Ninth Annual Portland Fermentation Festival 2018 -- Two Months Away!
Aug 21, 2018
Aug 21, 2018
Planning committee.

Planning committee.

Long Live Jorinji Miso

April 05, 2014 in Food Fermentation, Portland Food Products, Portland Miso, Uncategorized

My friend Earnest Migaki, pictured above, needs your help. It's not just the residential rental market in Portland that's tight -- the commercial rental market is as well and Earnest has been without a production facility for his Jorinji Miso company for several months now. In a month he will run out of all of his already produced miso currently available throughout Portland in markets such as Uwajimaya and Anzen. Portland, we cannot let that happen.

I first met Earnest and his late wife Sumiko when I was researching the first issue of my book Food Lover's Guide to Portland -- they were the first interview that I conducted for it. And every year following they participated in the Portland Fermentation Festival. Earnest's miso is some of the very best that I've ever had (I really love miso) and if you haven't tried it you better help Earnest find a new commercial kitchen otherwise you won't get to! Miso takes a loooong time to make. The youngest miso that Earnest makes takes four months of fermentation.

Why should you care? My friend Earnest is an amazing human being and he has endured so much hardship in the past year -- more hardship than I've endured my entire life. Earnest has been to hell and back again and now he needs Portland's help. Step one: help Earnest find a commercial kitchen for Jorinji Miso. Please email me at liz crain at gmail dot com with any leads and I will pass them along tout suite to Earnest.

Please SHARE THE FUCK out of this -- word of mouth, Facebook, Twitter, bulletin boards, forums, get it tattooed on your FACE. Thank you. Don't actually get anything tattooed on your face. Your face is beautiful just the way it is.

Earnest is looking to lease: A standard commercial kitchen space that is 1,000 to 2,000 square feet that is $2,000 or less a month in Portland, ideally Southeast Portland. The kitchen can be shared but he can't work with anyone working with yeast because the koji for the miso doesn't work when yeast is present. Ideally the space will have plenty of storage space, a 3 basin sink, an 8-10 gas burner, room for a large industrial mixer and AC.

The day I met Earnest and Sumiko five years ago.

The day I met Earnest and Sumiko five years ago.

From Earnest's Jorinji scrapbook.

From Earnest's Jorinji scrapbook.

www.jorinjisoybeam.com

Tags: Earnest Migaki, Jorinji Miso, Portland Fermentation, Portland Miso
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