Inside the Fridges of New York
This is the beginning of a new Micropolis project, exploring the city through the contents of its refrigerators. Consider this a kind of urban anthropology — we’ll be taking you inside some celebrity fridges as well as others across the city. [Reporter: Bifen Xu / Photographer: Roy Beeson]
Name: Shinobu Mochizuki
Lives in: Williamsburg
Job: Owns Fragile Equipment, a photo equipment business
- Sake from my hometown Shizuoka, a prefecture outside of Tokyo. I brought it back from a trip home.
- Handmade jams made by my girlfriend, locally harvested blueberry in PA, great for breakfast with yogurt.
- Pickled ginger made by my mom. I think she pickles with rice vinegar and refined sugar. She makes it every few months. I go to Japan once a year to visit my family and if not they send me a lot of food in the mail.
- I have a jar of bonito flakes dipped in soy sauce. It’s been in my fridge for 17 years, since I came to the US. I use this is for making rice balls, but it’s never been changed or cleaned. I think it still has some essence of 1995. This is an important condiment to me. But I like to keep it. It never goes bad. It’s like a gem. It is impossible to go bad. You put the sauce in the middle of the rice ball and then wrap seaweed around it.
- I don’t cook often but I like simple things like grilled or steamed root vegetable. Slow cooked miso soup, Japanese curry and mahboh tofu.
- Miso paste made by my father. He makes it twice a year, he has his own farm and he uses his own soybeans. He uses a culture called a koji and he mixes it together with the soybeans. I have had this miso for a year.
- I freeze fruit just before it gets bad. Frozen apple is great to eat when it starts melting. Most fruit gets sweeter when you freeze it, like ice wine in Germany.
- [in the door, not seen] My homemade Kombucha. Once I prepare the jar, I leave it in room temperature for 4-5 days, and put it in the fridge for further fermentation.