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 – Travel Checklist: Local Foods in Hida-Takayama, Part 1
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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 translator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
Travel Checklist: Local Foods in Hida-Takayama, Part 1
In September, a friend and I traveled to Takayama, about 3 hours from Kanazawa. Located in Gifu near the border of Nagano, the old towns of Hida (飛騨） and Takayama (高山）are a food tourist’s paradise. Since the town is quite small, most of these foods can be found in stands or restaurants near Takayama Station and nearby morning markets.
Hôba Yaki Miso （朴葉味噌）
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