I’ll Make It Myself!: Kabocha Soba Oyaki
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; 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 in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
The more I learn about cooking and food culture, the more I’ve become fascinated with cultural concepts of portable foods. As I’ve written before, Japan’s main example is onigiri, rice balls, but in the Shinshû/Nagano region, it’s oyaki, the steamed buns often made with savory fillings and soba-flour dough. Combine oyaki with another one of my favorite foods, kabocha, and you have a delicious, healthy addition to your bento that is easy to make and transport.
I’ll Make It Myself!: What I Ate in Nagano, Day 3: Matsumoto, Miasa
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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, web administrator, and translator, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; 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 in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
On our last day in Nagano, we went to see Matsumoto Castle and drove through Hakuba and Miasa on the way back to Kanazawa.
I’ll Make It Myself!: What I Ate in Nagano, Day 2: Yamanouchi
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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, ze also writes I’ll Make It Myself!, a blog about food culture in Japan; 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 in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Day 1: On the Road to Yudanaka Onsen (長野の名産を食べる旅：第一日)
On our second day in Nagano, we headed to Yamanouchi to see the snow monkeys at the Jigokudani Monkey Park. We kind of took the long way around, but eventually we got on the right path.
I’ll Make It Myself!: What I Ate in Nagano, Day 1: On the Road to Yudanaka Onsen
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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, 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, and The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Craft beer wasn’t the only delicious thing I had on my trip to Nagano. Let’s recap!
I’ll Make It Myself!: Snow Monkey Beer Live 2013 (スノーモンキービアライブ)
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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, 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, and The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I finally got to attend the 2013 Snow Monkey Beer Live, an annual craft beer and live music festival in Shiga Kogen, Nagano, which took place from March 16-17.
