Apr 18

L.M. 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, ze 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 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.

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