L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; 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; and admins The JET Alumni Culinary Group on LinkedIn.
While searching for information on the 2014 sakura doughnut line-up (which appears not to be happening*), I stumbled upon this announcement from Mister Donut: the cronut is coming to Japan.
I’ll Make It Myself!: Food Report: Sakura Season 2014
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; 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; and admins The JET Alumni Culinary Group on LinkedIn.
In part 1 of this two-part(?) series, I take a look at Starbucks’ annual sakura “latte,” Häagen-Dazs’ rose and sakura ice creams, and something special from Seattle!
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First, I’m very jealous of you all in Japan enjoying or about to enjoy the sakura food! I like to follow food trends, so, for posterity, here are some foods from cherry-blossom season 2014. Most of these are from international brands and chains that localize their products for Japan.
Screenshot of the Starbucks Products Page (2/16/2014) See also here.
