I'm co-hosting a food writing workshop in Japan

with acclaimed author Hannah Kirshner

One of things I miss the most about being in school, or even sharing an office with more experienced colleagues, was the regular feedback I got on my work. During an internship in college, I had an exceptional editor who would sit with me after every assignment and line edit in front of me—a practice that taught me the foundations of good news writing.

I wish I had a similar experience with expository feature writing. Instead, my writing skills were shaped by tough feedback and constant rejections. To this day, I don’t consider myself an extraordinary writer, but I know I am a strong researcher. I am also able to quickly pinpoint unique POVs, and I can write a recipe that works.

Last fall, I hosted an online food writing workshop with Hawa Hassan, whose first cookbook “In Bibi’s Kitchen,” inspired me deeply when I was crafting my proposal for “Made in Taiwan.” Her newest cookbook, by the way, “Setting A Place For Us” is out for pre-orders. What started out as a spontaneous IG DM turned into an incredibly rewarding four-week course, where we really connected with over two dozen aspiring and established food writers from around the world.

Exhausting as it was to lesson plan and talk non-stop for hours, I knew I wanted to do something of the sort again. And hence, this announcement.

This September, I’m co-hosting a food writing retreat in the countryside of Japan with Hannah Kirshner, a writer whose work I have admired for years. Our focus will be on the recipe. We will explore the function, ethics and art of recipe writing, and how the same concerns apply to good writing in general.

I visited Hannah last November at her home in Yamanaka Onsen, a serene, mountainous village renowned for its hot springs. The place reminded me a bit of my neighborhood on the outskirts of Taipei, though ours is purely residential and hasn't been developed for tourism at all. Yamanaka Onsen, on the other hand, offers a picturesque walking trail that runs alongside a peaceful river. The village is dotted with shops selling local lacquerware and there's even a sake brewery. It's the kind of place that feels timeless, where nature and tradition blend seamlessly.

Hannah and I did some preliminary brainstorming in person, and this month, we finally nailed down the curriculum and schedule. I’m thrilled to be leading another workshop, this time in person, amidst the breathtaking backdrop of the Japanese countryside

If you're an aspiring food writer or simply in need of inspiration, consider joining us. I hope we can offer the insights—or even just the sounding board—that I desperately sought when I first started out.