Jul 18

L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze also 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.

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to  jetwit [at] jetwit.com.

Note: if you’re in Japan and sans raspberries, never fear! There are plenty of seasonal and local adaptations.

One of my go-to breakfast recipes is Heidi Swanson’s baked oatmeal (via Lottie & Doof). Extremely versatile, you can swap in any seasonal local fruit you like–in Japan, I often used persimmons, apples, or figs instead of bananas on the bottom; diced apples, raisins, or mikan mixed in when blueberries were out of season; and, best of all, it fit in a moven in a 20×20 cm (8×8 in) pan. The recipe will always remind me of my Kanazawa kitchen.

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