Satoru Inoue
satoruinoue.com
Satoru Inoue
@satoruinoue.com
Japanese-American data scientist in Chicago. Writes about food, music, cities at https://www.satoruinoue.com

Japanese account: @inoueian.bsky.social
Anyway, all trains and buses should lead to Kabobi
December 16, 2025 at 3:16 AM
One place that gets more accessible is Cafe Beograd on Irving Park
December 16, 2025 at 3:10 AM
I would use it more often to/from the Japanese American Service Committee near California & Lincoln, but the real issue is the frequency (same for the 11 bus).
December 16, 2025 at 3:05 AM
(I took the 93 yesterday, entirely in Evanston)
December 15, 2025 at 8:29 PM
Another great long jam in this studio footage. (note Boogarins poster in the background)
"Fruta Elétrica" by Carne Doce
www.youtube.com/watch?v=-VPP...
Carne Doce - Fruta Elétrica (ao vivo no Complexo Estúdio)
YouTube video by Carne Doce
www.youtube.com
December 15, 2025 at 4:30 AM
This is one of my favorite long instrumental outros. Apocalyptic content was eerily appropriate for early 2020.
"Temporal" by Carne Doce
www.youtube.com/watch?v=WqcR...
Carne Doce - Temporal (Vídeo Oficial)
YouTube video by Carne Doce
www.youtube.com
December 15, 2025 at 4:22 AM
used to go to Downtown Evanston a lot, for the go club (almost never since the kids...). 10Q is Korean. I used to mostly get the sandwiches but really everything has been good.
December 14, 2025 at 11:49 PM
also generally a great, transit-accessible, quick, kid-friendly meal. exactly what we needed today.
December 14, 2025 at 11:33 PM
A big side benefit of this appliance is that the kids can more easily watch me cook, and help out in age-appropriate ways
December 14, 2025 at 3:14 AM
Not the best yakisoba I’ve made, but the most
December 14, 2025 at 3:11 AM
My big thing right now is holding the 3-year-old’s hand
December 13, 2025 at 3:37 PM
I've been using adobo sauce to accompany omelette—I really like it but 3yo just likes the omelette now—and that actually suggests using adobo sauce or mole with okonomiyaki.
December 12, 2025 at 12:32 PM
Some little things:
Mix-and-match w/ pickles from both cultures.
Raw white onion as garnish instead of scallions.
December 12, 2025 at 4:58 AM
Regular readers know I've been playing with putting adobo into fried rice. More pan Asian than strictly Japanese, but that's been nice.

Using adobo as miso substitute also seems worth exploring.
December 12, 2025 at 4:52 AM
what I came up with: yakitori or kushiyaki w/ Mexican options for ingredients (some meat preparations, nopales), glaze, and dipping sauce. So basically grilling or deep frying w/ mixed ingredients/methods.

Details matter here, but I think there's promise.
December 12, 2025 at 4:48 AM