During Week 1 of the COVID-19 stay-at-home order here in Chicago, I supported a small business by having beer delivered from a local craft brewery.
I started a jigsaw puzzle in Week 3 and gave in to the sourdough baking boom in Week 4. Netflix and HBO only lasted me until Week 6, when I added Hulu to my subscriptions. And, in Week 9, in a moment of boredom, curiosity and gastronomic nostalgia, I made nattō (fermented soybeans) at home.
Like many people familiar with the controversial dish, I originally had a hate-hate relationship with nattō. I ate it only when it would have been rude not to, until the principal at the school where I was teaching told me a story of its origin, saying, “Nattō is samurai no niku (the meat of the samurai).”
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.