I’ll Make It Myself!: How to Bake Cookies in the Oven Range and Mini Oatmeal-Raisin Cookies Recipe
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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. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & 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.
Food homesickness is the plague of not just expats but those who move from region to region– for example, Homesick Texan is a food blog about recreating Texan/TexMex cuisine in New York. The way the author writes about food memories and the problems recreating beloved foods when you can’t always find ingredients really resonates with me as a foodie and expat.
Last week, one of my friends from language school who has also moved to Japan for work commented that he would kill for a decent oatmeal raisin cookie.
I’ll Make It Myself!: “Kitchen Library – 8.28.2012”
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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. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & 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.
Who wants to go behind the scenes of I’ll Make It Myself?
Not everything I do culinarily makes it to the pages of this blog. Some recipes require a special trip to the cheese counter of a department store–seems a bit unfair for my readers in rural Japan, and trust me, I have been there. Some articles are interesting but don’t merit a full rant–er, analysis.
Click HERE to read more.
I’ll Make It Myself!: “Tanabata Beer Festa Toyama 2012”
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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. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & 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.
The Tanabata Beer Festa Toyama, held the first full weekend of July each year in Toyama City, Toyama, is one of Hokuriku’s only beer festivals. I hopped the train south with a couple of our friends for an afternoon of craft beer. I hadn’t been to a beer festival since I left Michigan three years ago, so I was beyond thrilled.
What does one drink when confronted with 20 breweries’ worth of Japan’s finest craft beer? Make a game plan. When I attended the Michigan Brewers’ Guild Summer Beer Festival, I decided to only drink cherry beers, as those are much harder to get on draft than stouts. This time, after three years of living deprived of regular access to stouts, I circled 5 stouts I’d like to try, got a pizza for lunch, and set to work drinking.
I’ll Make It Myself!: My Favorite Bamboo-Shoot (Takenoko) Recipes
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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. 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.
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!
