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A TASTE OF TASTE WITH...

SASAMI

SASAMI shares her favorite coffee spot in Tokyo

SASAMI
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May 27, 2025

SASAMI is a West Marin, California-based performer, producer, and composer. Her expansive body of work ranges from arranging and composing for films and commercials, drawing on her classical training in French horn, to playing in bands like Cherry Glazerr—in short, she’s lent her artistry to many corners of the music world. She’s also known for inventive genre-surfing (think folk rock to nu metal to industrial). Her latest project is a stunning “pop record about love” that dropped earlier this year, and you can check it out here. SASAMI’s on the heels of her U.S. tour, and if you missed out, you can catch her at FWB Fest this summer. Lucky for us, SASAMI’s here to tell us what she’s been into.

A taste of taste

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I love to forage for edible mushrooms, but I also just love learning and identifying as many different species as possible. You begin to recognize certain phenotypes like spore bearing surface, gill attachment, cap morphology, etc and begin to recognize individual species or genera like old friends. They are like magical aliens, except they’re literally on our planet- literally right under our noses.
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I love smelling things in the forest or at the beach. It literally makes me feel high sometimes because it is so pleasurable. I think the sense of smell is supremely underrated and underdeveloped in humans. I really feel like an animal most of the time, so I feel like it’s important to rely on/enjoy my sense of smell like any other form of stimulation/data-collecting. I also have a VERY keen sense of smell.
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My friend Ash Lukashevsky @ashluka has been screen printing and selling these fire “I Hate A Neutral Ass Bitch” tank tops. 100% of IHANAB tanks will go to her friend Mohamed in g@z@ to his Iftar project, where he has been distributing water and dates to his community.
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I am really obsessed with advanced technique coffee roasting/fermenting/preparation. I guess we all have a vice and nerdy coffee is mine. If I had more time/$$$ I would have tried all their roasts, but one that stood out was a Colombia Canca El Paraiso that was fermented with Aspergillus oryzae, a type of koji mold. The koji mold is cultivated over four days on the dried pulp and husk of the coffee, then added to the coffee cherries for four more days of fermentation. The tasting notes were gin, grapefruit, sansho, peach - to me it really smelled like peach yogurt!
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I play guitar so I can’t ever have my nails done. I really like how an acrylic set looks, but I think having them on triggers some weird OCD stuff and they’re expensive af to upkeep. Also the lack of plastic finger pokies makes me better at digging in the dirt for mushrooms and sEx. 
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This is literally the bible for mushroom identification where I live. Each species profile pairs a photograph with an in-depth description, as well as notes on ecology, edibility, toxicity, and look-alike species. The author/mycologists also just came out with an edition for the Pacific Northwest called Mushrooms of Cascadia. 
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