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    The New Yorker | Helen Rosner | 2/27/20 | 6 min
    12 reads8 comments
    9.3
    The New Yorker
    12 reads
    9.3
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    • thorgalle1 month ago

      One more reason to visit Japan at some point!

    • sjwoo1 month ago

      There's a Japanese grocery chain called Mitsuwa that's in a few cities that I'm fairly certain carries this "fruit" (in quotes because it really isn't eaten like a fruit!).

    • bill
      Top reader of all timeScoutScribe
      1 month ago

      This was inspiring. I wish I read this before I went to the grocery store today. I’ve been eating such plain food these last few months. Good food writing always makes me want to be a little bit more adventurous in the kitchen.

    • TripleG
      Reading streak
      1 month ago

      Can’t wait to try a little in a gin and tonic!

    • Plum1 month ago

      Jeff Kready said it but I have to say it again “wonderment paralysis”

    • Pegeen
      Reading streakScoutScribe
      6 months ago

      OMG, I almost wrote the word captivating and then saw it already used by Jeff - hilarious - but true! I was riveted by this article and I am in no way a “foodie.” And I would love to try this. I wish I could be more inventive in my cooking, even with just fresh herbs - but that ship has sailed. Or has it? I would need a seriously easy, simple cookbook to give me ideas. I love all things vegetables - any suggestions? Nothing rare or difficult - simple.

    • jeff
      Top reader this weekReading streakScribe
      6 months ago

      Captivating! I really want to try this fruit and I'm glad the author was able to make some progress on her wonderment paralysis. A fantastic name for a very real problem.

    • turtlebubble
      Scout
      6 months ago

      I had no idea the fresh fruit was so rare! Definitely going to be on the lookout now.