I’ll Make It Myself!: Crying a Thousand Beautiful Tears into my Tofu
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; 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 on LinkedIn.
On my business trip, I had an overnight in Kyoto, and my coworker and I stopped to get lunch at Kyoto Station before going to our hotel. While I’m partial to the “solid tofu” (katatôfu [堅豆腐]) of the Kaga region, I also love Kyoto’s yuba (ゆば, 湯葉), the “tofu skin” and didn’t want to leave the city without eating some. We stopped at Kyotofu Fujino (京豆富「不二乃)」, the Kyoto JR Station’s location of Kyotofu Fujino (note the different kanji: 京とうふ藤野) and ordered a set lunch.
And then proceeded to weep into our tofu.
I’ll Make It Myself!: “Kitchen Library – 9.6.2012”
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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 L.M. at jetwit [at] jetwit.com.
A bit of press to start off this reader: a review of this blog from Tony at What Can I Do with a B.A. in Japanese Studies! Welcome, new readers, and よろしくお願いいたします！
I’ll Make It Myself!: “Hîragi, Shirakawa-go”
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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.
When I visited Shirakawa-go over the long weekend in January, I found Hîragi, a cute restaurant along the snow-covered the vehicle-access road to the lookout point in Ogimachi, Shirakawa-go. I was intrigued, of course, because one of my favorite kanji is 柊 (hîragi), holly, because the radicals mean tree-winter. What sealed the deal was the menu: I wanted to introduce my friends to hôba miso yaki（朴葉味噌焼き), and they wanted to try Hida beef (飛騨牛).
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I’ll Make It Myself! – Mini Okara Gateaux Chocolat
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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.
Mini Okara Gateaux Chocolat
While looking for recipes the first time I bought okara, I had found several for okara gateaux. This recipe is the result of experimenting with a number of these, particularly with the amount of sugar and cocoa. The texture is quite different than a traditional chocolate gateau, but if you like desserts that have been remade with healthier ingredients (tofu, soy milk, etc.), this is bound to be a hit.
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