Last weekend, we made Kimuchi (spicy Korean fermented pickle) at our Korean friend's flat. She couldn't find the Japanese versions of jut-gal (kind of fish sauce) so there are no animal protein in this Kimuchi. It wonder if it tastes lighter and fresh than usual. Yesterday was the first day that I felt cold in Tokyo this season. I finally put my socks on at home. It means the good season for hot pot is around the corner. I can't wait for Kimuchi hot pot. If you don't know Kimuchi, check my flickr.