Jan 10

L.M. Zoller (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.


I’m a huge fan of Ikeda Riyoko’sThe Rose of Versailles (Beru Bara) fan, so how could I pass up a version of tarte bouquet de roses? You’ll need a lot of walnuts, some maple syrup, and some elbow grease, but this elegant tart can be made in your Japanese kitchen, too!

Click HERE to read more.

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