Hello everyone,
As this website has slowly been growing over the years, it’s time to face the reality of the internet and how it works. Whilst it’s nice to believe that success is possible purely based on the quality of writing alone, alas this is not true, and we are at the mercy of search engines to climb their rankings in order to even have a chance of our content not being buried under pages and pages of search results.
The current content creation landscape demands the production of fast paced and attention grabbing content, neither of which I have the desire to produce, as I still firmly believe that these forms of communication are inadequate in conveying the depth of information. This of course puts us in a tricky position as then by definition, the content on this blog will not appeal to a mass audience, but instead live on the fringes of ‘niche creations’. After several consultations on the best way forward, we have come to the conclusion that it is necessary for this blog to be transferred to a different URL. From lapetitnoisette.com to thejapanesefoodlab.com.
If you’ve read to this point, thank you for following along this journey so far, thank you for your support, and thank you for your kind words. Every email sent has been and will be savored and very much appreciated even when it’s almost impossible to find time to reply between work, family and writing.
I for one really appreciate the wealth of information you’ve been sharing through your posts. Very few sites share such information even in Japanese, let alone English.
I look forward to reading more of your excellent, diverse and engaging content. Should it be fast moving and ever changing? Perhaps, perhaps not. Sometimes slowly-deeply is better than quickly-shallow.
I look forward to the book which would be a valuable addition to the pantheon of gastronomic knowledge 🙂
Have a fine day.
Hi Phil, I am not your target audience, but love reading your content because of the detailed and in depth presentation of each topic. Very few, if I may say, any culinary bloggers do that. I am of belief that those readers who are truly interested to learn, to advance their skills, will always find genuine sites.
Thank you for all the work on this website and the information here—it’s truly such an invaluable resource.
Have enjoyed your writing very much as I am an expat working in the Japanese aquaculture industry. A lot of what you write has and is directed to me and my clients. Look forward to what come next.
Phil thank you. Thank you for sharing what you have learned, for answering questions.
Hello, I would like to thank you for your very descriptive, engaging writing. The quality you have put out is what drives me to come back, even after losing interest in so many other blogs. When you post it is always a treat. Thank you.
All the best wishes! For me, as a cook, such info, that is showing details on things that “I used to think I know” is treasure! Will be happy to read/watch You anywhere else. I really appreciate all you’ve done! Thanks
Dear La Petit Noisette, By sharing in detail exactly what you know and have experienced, my own process is boosted and what is dear to me is validated. I really cannot thank you enough. -Stephanie B
Eventually a new search engine will arise that will focus on quality content. Your blog is the perfect example of what the Internet should be. Congratulations and keep it up!
As long as the RSS feed continues to work, I’m a happy reader.
Great to see this blog with a new look! Learned a lot from your articles. Just wanted to give one small bit of feedback: the new font for the body text can be difficult to read at times due to the thin lines.
I’m a chef with a very good restaurant and have been a sushi geek for decades. I am spoiled! But the quality of information, detail and passion in this blog is in my opinion, unmatched, any where. Bravo
Looking forward to the new transition 🙂
Good luck with the transition. Your blogs have been very informative and extremely interesting to read.
I think the problem with the website is not content quality nor fast pace posting rather links. I notice there a severe lack of links on the website if u truly wish to monetize the website contact me.
Hi,
First of all thank you for the quality of the contents you’ve been producing over the years and congrats on the move to this new website “name”.
I am afraid i don’t believe this content will ever reach mass audience, nor the world will be a wonderful place where traditional edomae style sushi restaurants will be replacing all the cheap Sushi Shop franchises we have around the corner but it’s fine.
You’re producing high quality content and information for a niche market of sushi and Japanese cuisine enthusiast. The law of SEO are difficult in this context if you ever want to growth drastically your metrics and monetize this website, but it is what it is right?
For us your website is an immense ocean of knowledge, research and in-depth insights on Japanese food, and what it has been like working for a Michelin starred sushi restaurant so once again thank you for that.
It’s also good that way.
If you are struggling to monetize your website and feel the need for generating revenue there are always other ways. Tipeee for example where i am sure many of us will gladly sponsor your website for a few buck a months.
That was my 2 cents, reading this article a bit late in the game.
Thank you again for everything you do and i hope to read more about the amazing information you have to share on this topic we all like so much.
Ya
Hey Phil,
You’re doing great, keep up the good work. I hope this site and writing continue to provide you joy and fulfilment =D
Thank you for the site (and the former one). Excellent information on a topic (katsuobushi) that is barely covered elsewhere. I’ve used this for everything from working out the correct orientation of the dried fillet to the sharpening of the plane. Bravo.