May 11

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!

Click HERE for more.


Feb 5

I’ll Make It Myself!: “Flexitarian: Spicy Fava Beans and Pork Stir-fry”

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.

Ishikawa is a good source of locally-raised pork, which I discovered when I set out to make today’s recipe. Fava beans, sora mame(空豆), are all over Kanazawa right now (though my vegetable almanac says they are a late spring bean), and they really compliment the sweet onions and spicy pork in this stir-fry.

CLICK HERE to read the full post.


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