Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

More Bread Revolution and Guide to Flour.

“Pita pockets” didn’t excite me as a kid. Toted as a kid-friendly food, the charm of stuffing sandwich fillings into a bread with a pocket was lost on me. I rediscovered pita–fresh pita–in university at Middle-Eastern diners and as (store-bought) hummus became more mainstream. In Japan, I sometimes bought stacks of pita from the import store, but after preparing for an international cooking lesson, I discovered pita are really simple to make, and more importantly, make a great bread substitute for proper sandwiches in Japan. Save the trip to the import store for chickpeas–you don’t even need to make hummus to go with it!*

Click HERE for more.

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

Early May means fresh bamboo shoots are in season again here in Ishikawa, and I received not one but three lovely shoots from my friends and coworkers this year! 2012 is apparently a bumper year for bamboo in the forests and in my kitchen.

Whether you purchased or received fresh bamboo, one large shoot can seem like a lot to cook up. The best English-language resource for cooking bamboo is, in my opinion, Makiko Itoh’s Just Hungry. The reason why I have only one bamboo recipe on this site is because I always use hers! What I do have to offer is how to cook raw bamboo, my master list of bamboo recipes, comments, and my own photos. Enjoy!

Click HERE for more.

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

More Bread Revolution and Guide to Flour.

TexMex/Southwestern/Mexican foods were something I purchased from the grocery or at restaurants in the US, missed sorely in Japan, and was convinced I couldn’t make it myself. If I found salsa in a jar, I couldn’t find chips, so what was the point? Avocados weren’t something I could get my town easily, and forget cilantro or jalapeños. I gave up on my dream of enjoying these foods in Japan, but luckily Cheruko didn’t, and she put together a fantastic fajita spread for an international cooking lesson.

Click HERE for more.

JETAA Portland has been doing this event for 10 years now.  They extended an open invite to the Pacific Northwest JETAA folks, so there’s no reason why Texoma, Chicago, and other alums can’t “jet” in for the event, deshou? And if you can’t make it, well then just start your own JETAA chapter Iron Chef event.  (Make sure to let JETwit know about it, too.)

(From the JETAA Portland website)

JETAA Portland’s 10th Annual Iron Chef Competition

It’s time to sharpen those knives and dig up your best recipes as contestants, judges, and other hungry mouths gather for one of our most popular (and delicious) events of the year!

When: Saturday, May 12th
(Judging begins at Noon, prizes awarded at 1:00pm)
Where: Demaree Raveaux’s House
RSVP for directions to Gloria Jung: glo888 [at] hotmail.com
(Please respond by May 2nd and include what you plan to bring)

There are three categories for Iron Chef entries:

• Side Dish
• Main Dish
• Dessert

There will be prizes awarded to the 1st and 2nd place winners of each of the categories.

This year, we will be adding a special event. Marcus Pakiser, sake sommolier, will talk about pairing sake with food and there will be sake to sample.

We are inviting our sister chapter, Pacific Northwest JETAA to join us in this event. This is a great opportunity to meet the members from the PNW chapter of JETAA.  They will be traveling from northwest locations such as Seattle to attend our Iron Chef event and using the “Tatami Timeshare” program to stay with Portland-area members.  Please e-mail any questions you have.

This is a BYOB event.

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

One thing that always amazes me when I return to the US is the sheer amount of choice one has about food. Order a pizza in the US and you can usually choose whole-wheat or white crust (sometimes even gluten-free); thick or thin crust; marinara sauce or white sauce; any combination of toppings. With the sheer amount of kinds of pizzerias in towns like Ann Arbor–everything from national chains to Silvio’s organic pizza–the sky was the limit.

I know most of my posts start with me gushing about Ann Arbor, then complaining about Japan, then resolving into my resolution to make it myself, but going from choosing the tiniest details of my pizza to angrily eyeing the corn-and-mayo pizza on a rare trip to Coco’s actually wasn’t that shocking until I came back to the US on business in the winter.

Click HERE for more.

Posted by Ashley Thompson (Shizuoka-ken, 2008-2010) of Surviving in Japan: without much Japanese and Lifelines columnist for The Japan Times.

When I first came to Japan, attempting to read food labels and understand what things were and what was IN what I was buying and eating was a huge obstacle. I could read hiragana, katakana and some kanji, but the majority of the food labels were confusing and I spent extensive amounts of time at the supermarket, smartphone in hand with a Japanese-English dictionary open, trying to decipher ingredients and information. I’d also use the smartphone app, ShinKanji, to search for various kanji and words I couldn’t read.

The work paid off, and though now I can’t read every single Japanese word without consulting a J-E dictionary or looking up certain kanji, I can usually quickly scan most labels to find what I want to know.

A guide to reading food labels in Japan is also one of the most popular post topic requests I’ve received. It’s something most of us struggle with when we first arrive, and I’d imagine even some of those who are fluent may not have known every word or kanji at first. Deciphering Japanese food labels, the entirety of them anyway, isn’t particularly easy, but I’ve attempted to break them down for you here. Note that I have not covered various ingredients aside from common allergens, as that’s something to cover in a separate post (or more than one). This one is already long!

I should note that food labels in Japan aren’t always consistent, as you’ll see below, and although, for example, you’ll usually see information about the total calories, protein, fat, carbohydrates and similar main nutrients, you won’t always see much about other minerals or vitamins (though things like fortified cereals, breads, etc., often list these).

I’ve also tried to include a variety of words you’ll see, but some terms/phrases are worded slightly different, although the meaning is generally the same, e.g., “賞味期限” and “消費期限” both mean “best before; best eaten by” or the expiration date.

Also note that throughout the post I have not broken down kanji and words as I normally do – instead, the vocabulary charts break them down, so please reference the charts for a breakdown. (You can also use the “find” feature on your browser and copy/paste a word you want to see in the chart to find it quickly.)

So let’s get on with it: how do you read food labels in Japan?

– CLICK HERE  for the following:

Japanese Food Label Vocabulary Chart
Japanese Nutritional Information Vocabulary Chart
How to Understand the Nutritional Information List on a Food Label
How to Understand the Rest of the Food Label
How to Read Food Labels on Imported Goods
Meat and Seafood Labels
Fruit and Vegetable Labels
Allergy Information on Food Labels

WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.

Today is the big parade to celebrate the centennial sakura matsuri, but unfortunately all the blooms are long gone.  However, the festival goes through the end of the month, so for those who find themselves in DC there are plenty of Japan-related activities to keep you entertained.  I had a chance to sample many of them this week, the first of which I’d recommend being the National Geographic Museum’s samurai exhibit running through early September.

It shares the history of how the now legendary cherry trees made their way to DC, as well as displays unique items such as swords and armor that were gifted from Read More

WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.

This weekend I finally had the chance to see the much-hyped documentary Jiro Dreams of Sushi.  It made a splash at last year’s Tribeca Film Festival and had been on my radar ever since, so I was happy to see it playing at local theaters (currently at IFC Center, Lincoln Plaza Cinema and Kew Gardens Cinema).   Director David Gelb is a New Yorker who has loved sushi since he was a kid, and his film faithfully follows 85-year-old sushi chef Jiro Ono, proprietor of the renowned restaurant Sukiyabashi Jiro.  Its humble location inside the Ginza subway station belies Read More

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

One of the biggest challenges–and triumphs– for me during these 2.5 years living in Japan has been creating bread products I could easily purchase back in the US: pitas, tortillas, flatbread, pizza dough. I experimented (usually disastrously) with a few things in year 1, namely pizza dough, which was passable but not fantastic, and tea bread, which refused to cook through no matter how I reduced the recipe or what device in which I baked it.

My first success was whole-wheat soda bread. Pizza dough took two years and five different recipes.  Tortillas and pitas, which I was stupidly convinced couldn’t be made at home until Cheruko of Hokuriku Expat Kitchen decided they could, turned out to be incredibly simple. I, like many Americans, thought bread-making was some sort of epic process, a choice between hours of kneading and rising and punching dough or investing in a breadmaker that would take up precious storage space. It’s really not that bad. I’ll speak more on this later with each recipe’s time-commitment information, but I full work-time, work out, have an active social life and hobbies, and I still have time for bread-making. The rising time, depending on the recipe, is often ideal for cooking the rest of a meal, enjoying a TV show or book, or even an evening trip to the gym for the longer risers.

So, now that you’re less worried about OMG BREAD, let’s get started on building your expat bread factory. First, we need to have a chat about types of flour.

CLICK HERE for more

 

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

Orange sweet potatoes, ubiquitous in the US, are often nowhere to be found in Ishikawa. Depending on where you are in the prefecture, you can usually locate some in one brief part of late winter in the local-vegetable section of the grocery store with the Noto- and Kaga Yasai (heirloom vegetables from Noto  [northern Ishikawa] and Kaga [central-southern Ishikawa]). This March,  I found some “Kabocha Imo” (“kabocha squash potato,” かぼちゃ芋), a Noto Yasai, at Marue, and I also found a large bag of annôimo (安 納芋) in the basement grocery stores in the department store M’ZA. Orange sweet potatoes are not as cheap as I remember them being back home during my student days, but they’re every bit as delicious.

CLICK HERE to read the full post.

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.

New submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.

I’ve noticed an increased interest by foreign bloggers and media regarding Japan’s (read: Tokyo, Kyoto) street food culture in the last month, and as I was at a large food fair in Kanazawa, I figured it was time to add my comments and photos to the table.

CLICK HERE to read the full post.

WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.

I am heading home after spending two glorious weeks in Japan enjoying delicious food, soaking in multiple onsens, meeting up with natsukashii friends and running two marathons!  Needless to say I feel a bit sabishii about leaving, but I am already looking forward to my annual visit next year.

One thing I noticed more than before was an increase in advertising that utilizes the concept of “New York” to appeal to customers.  In many cases this seemed to be a very loose correlation, but nonetheless effective.  I first spotted the “Big America” burger being advertised at McDonalds.  Pictured here, you can see that in katakana it says “Broadway Burger.”  I’m not sure what qualifies it as such, but the size is definitely larger than your standard Japanese burger.

My next sighting was at Burger King, which is offering the NY Sundae (BK New York Style Sweets).  This sundae, which comes in regular and raspberry, features crunchy French toast with ice cream on top.  I don’t know what about this sundae makes it “New York Style” and didn’t have a chance to sample it, but I could see that being a delicious combination.  I love how they put a mini Statue of Liberty in the middle of the product name to enhance its authenticity. 

 

However, I will take Japanese style sweets over New York ones any day, and certainly enjoyed my share of wagashi on a daily basis during this trip.  I am always sure to leave Japan with some of its various KitKat flavors, and this time I found both green tea and cherry blossom green tea (limited edition for sakura season) at the airport.  I also searched for azuki which is one of my favorites, but didn’t have any luck.   I saw wasabi but opted to pass on that one…

Posted by Dipika Soni (Ishikawa-ken, 2003-06). Dipika lives in London but is interested in hearing about any Japan-related opportunities across the globe.

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Last year I spoke to former JET Mary Moreton about her experiences in Japan and her current role working for one of the largest Japan-related events in the UK, HYPER JAPAN! After a hugely successful run last summer, HYPER JAPAN is back this week for more culture, cuisine and cool!

Starting tomorrow (Friday 24th February) and running till Sunday 26th, HYPER JAPAN promises to chase away all those winter blues!

Highlights this year include:
Sushi Awards 2012: UK Sushi Roll Championship
Eat-Japan SAKE AWARDS: Top Brewery Taste-Off
Natsuko Aso Live
Olympic Judo Champion Maki Tsukada
Cosplay, Street fashion, UK Kawaii star of the year and much much more!

For more details please check out the official website at http://hyperjapan.co.uk/

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WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.

Tomorrow I head to Kumamoto, my home for three years during JET, to participate in the inaugural Kumamoto Marathon which will be held next weekend.  The following weekend I will go up to Tokyo to participate for the fifth time in their amazing marathon.  I’m looking forward to not only the running, but catching up with natsukashii friends, eating oishii food and most of all onsen!!!

Speaking of oishii food, I recently enjoyed the Hawaiian version of wagashi at my favorite shop in Honolulu, Kansai Yamato.  This small stall in the food court of the fantastic Ala Moana mall sells handmade mochi in funky flavors like Kona coffee, mango and Oreo as well as Read More

Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, she also writes I’ll Make It Myself!, a blog about food culture in Japan.

 

Every food blogger with an interest in Japanese food is required by law to have a post on okonomiyaki, so today, I’m going to show you how to make my favorite version, which is stuffed with my favorite vegetable, kabocha squash.

Okonomiyaki (henceforth not italicized) is sometimes described as a savory pancake or as a Japanese pizza. What it actually entails is a batter made mainly of flour, egg, water, and baking powder, which is mixed with finely chopped cabbage and seasonings. To this batter, one adds meat or vegetable “toppings” (hence the pizza comparison) to one’s liking (hence the name, which could be translated as the “As You Like It Cooked Item”). This mixture is cooked in a frying pan or on a griddle and topped with okonomi sauce, mayonnaise, nori (seaweed), and bonito flakes.

CLICK HERE to read the full post.