I’ll Make It Myself!: “Roasted Vegetables and My Obsession with 安納芋”
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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 submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Orange sweet potatoes, ubiquitous in the US, are often nowhere to be found in Ishikawa. Depending on where you are in the prefecture, you can usually locate some in one brief part of late winter in the local-vegetable section of the grocery store with the Noto– and Kaga Yasai (heirloom vegetables from Noto [northern Ishikawa] and Kaga [central-southern Ishikawa]). This March, I found some “Kabocha Imo” (“kabocha squash potato,” かぼちゃ芋), a Noto Yasai, at Marue, and I also found a large bag of annôimo (安 納芋) in the basement grocery stores in the department store M’ZA. Orange sweet potatoes are not as cheap as I remember them being back home during my student days, but they’re every bit as delicious.
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