I’ll Make It Myself — Spiced Persimmon Cake
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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.
桃栗三年柿八年 (momo kuri sannnen kaki hachinen): it takes time to reap the fruit of one’s actions
(lit. [It takes] three years for [planted] peach and chestnut trees, eight for persimmons [to bear fruit]) (ことわざ学習室）
In late autumn and early winter (mid-Nov. to New Year), Omicho Market is awash in reds and oranges: strawberries, crabs, mikan, and persimmons. Before I moved to Japan, I had never seen a persimmon, though they seem to be available in California. There are two main varieties available in Japan: non-astringent (amagaki, 甘柿) and astringent (shibugaki, 渋柿). Fuyu (富有), the tomato-shaped variety, are a variety of sweet persimmon; they are dull orange, firm, and ready to eat when they are sold. The human-heart-shaped Hachiya (蜂屋), on the other hand, is very astringent until the skin turns reddish and the insides turn to jelly.*
I tend to eat Fuyu persimmons plain, but I was inspired by The Food Librarian‘s “Fuyu Persimmon Bundt” to try something new.
CLICK HERE to read the full post.
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.
Despite my oft-mentioned love of turkey, I had actually never cooked one until this year. In between being a super serious high-school student buried in a stack of books during the holidays and being a super-serious undergrad/grad student visiting from out of state, still buried in a stack of books and often rushing to get back home in time for holiday meals, I somehow seemed to have missed participating in the time-honored ritual of roasting a whole bird. This year marked my third consecutive Thanksgiving missed because I live in Japan, so rather than cry over my twitter feed of satisfied turkey-eaters in the US, I decided that my upgraded oven range was going to good use this year: we would host Thanksgiving, and, moreover, we would cook the turkey.
CLICK HERE to read the full post.
I’ll Make It Myself– ベーガル革命: Whole-Wheat Bagels
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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.
もちもち (mochimochi): springy (texture)
Back in my language-school days at Midd, a New-Yorker foodie friend got on my case for eating the dining-hall bagels, telling me, “That’s not a bagel. That’s a piece of bread shaped like a bagel.” It’s probably for the best that he doesn’t find out what sort of things pass for “bagels” in Japan–it’s more like “cake shaped like a bagel.” Sometimes you can get passable bagels in the chain bakeries of Kanazawa, and Kaldi Coffee sometimes has imported frozen bagels, but they’re a bit pricey. Either way, it’s not just like popping over to Espresso Royale for a fresh Barry’s Bagel during an intense paper-writing session.
Bagels are one of those foods that seem very intimidating in part because of the multi-step process of making them: using yeast, letting the dough rise, shaping, boiling, and then finally baking; and in part because you really never need to make them in the US when they’re so widely available.
CLICK HERE to read the full post.
I’ll Make It Myself! — Travel Checklist: Local Foods in Hida-Takayama, Part 2
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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.
Travel Checklist: Local Foods in Hida-Takayama, Part 2
To recap– In September, a friend and I traveled to Takayama, about 3 hours from Kanazawa. Located in Gifu near the border of Nagano, the old towns of Hida (飛騨) and Takayama (高山) are a food tourist’s paradise. Since the town is quite small, most of these foods can be found in stands or restaurants near Takayama Station and nearby morning markets.
CLICK HERE to read the full post.
The Rice Cooker Chronicles: “My Rice Ball World” by Meredith Hodges-Boos
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The Rice Cooker Chronicles is a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan. The brain-child of JETwit founder Steven Horowitz (Aichi-ken, Kariya-shi, 1992-94) (and inspired by the book Alone in the Kitchen with an Eggplant), this series is curated by L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11), 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.
New submissions always welcome. Just e-mail it to Leah at jetwit [at] jetwit.com.
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“My Rice Ball World”
by Meredith Hodges-Boos (ALT, Ehime-ken, 2003-2005). Please visit http://meredithhodgesboos.blog.com/ for more essays on her time in Japan and current literary projects.
I dragged my tired body into the entryway and found just enough energy to pry off my shoes. The door rattled on the track as I slumped into the main room of the house my husband and I shared as Assistant Language Teachers. “I’m home,” I muttered to Greg and I blinked into the bright light of the room. The glare and blare of the used Playstation we’d bought at Hard Off lit up the tatami in a rainbow of colors.
I’ll Make It Myself – Travel Checklist: Local Foods in Hida-Takayama, Part 1
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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.
Travel Checklist: Local Foods in Hida-Takayama, Part 1
In September, a friend and I traveled to Takayama, about 3 hours from Kanazawa. Located in Gifu near the border of Nagano, the old towns of Hida (飛騨） and Takayama (高山）are a food tourist’s paradise. Since the town is quite small, most of these foods can be found in stands or restaurants near Takayama Station and nearby morning markets.
Hôba Yaki Miso （朴葉味噌）
CLICK HERE to read the full post.
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The Rice Cooker Chronicles is a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan. The brain-child of JETwit founder Steven Horowitz (Aichi-ken, Kariya-shi, 1992-94) (and inspired by the book Alone in the Kitchen with an Eggplant), this series is curated by L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11), 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.
New submissions always welcome. E-mail us at jetwit [at] jetwit.com.
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“Nattode”
By JQ magazine editor Justin Tedaldi (CIR Kobe-shi, 2001-02). Visit his Examiner.com page for related Japanese culture stories.
I’m at a restaurant that bleeds sophistication. Seated across from me is a stunning member of the opposite sex, joining me for the sole purpose of sampling the house’s signature dish, a personal favorite of mine.
Tender music swells in the background. The lighting is perfect, with the glow of candlelight on the table framing my partner’s irresistible charms as a celebrated bon vivant holds court four tables over. Spirits are high, and we’re high on spirits. The mood is ripe.
I snap my fingers to cue the waiter, who gracefully sets two silver trays before us. “Enjoy,” he says dryly. I look him straight in the eye and grin, signaling as I have many times before that I fully intend to.
It’s time. Gloved hands raise the lids, revealing…a small pair of Styrofoam trays with thin sheets of plastic on top. My date is puzzled.
WIT Life #183: 10,000 Free Flights to Japan! (and the best bonsai I’ve ever had)
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WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.
Last night I had the chance to attend an event at the Modern sponsored by the Japanese beverage company Suntory, for the unveiling of their newest whiskey here in the States, Hakushu. We first enjoyed a tasting of this offering, along with samples of favorites Yamazki and Hibiki. Chef Gabriel Kreuther prepared an amazing menu to pair with these whiskeys, featuring such treats as foie gras and caviar.
However, for me the best part of the meal was the Read More
JETAA Music City to host it’s first Nihongo Dake Dinner!
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Thanks to JETAA Music City President (and Arkansas Cherry Blossom Princess) Terry Vo (Kumamoto-ken, 2007-09) for the heads up:
Join us for a Japanese-Style Potluck on October 4, 2011. Come mingle, eat, drink, and be merry! This event is open to our Friends of JET Alum as well so please feel free to invite your family and friends! Please bring either your favorite Dish, Dessert or Beverage!
RSVP DEADLINE: September 30 to Leah atvp@jetaamc.org
Location: 1812 Cahal Avenue, Nashville TN 37206″
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.
CLICK HERE to read the full post.
I’ll Make It Myself! – Aka-Zuiki Quick Pickles
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Editor’s Note: I’ll Make It Myself is a blog about food culture and cooking for yourself in Japan by Ishikawa-based JET alum L.M. Zoller. We’re very pleased to share selected posts on JETwit as well.
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.
Hello, JETwit! I’m pleased to introduce my food blog I’ll Make it Myself: An Expat Career Woman’s Love Affair with Things Culinary. I cover a wide range of topics on this blog, including Japanese recipes, recipes adapted for Japan, local food culture, and restaurant reviews. A little about me: I’m obsessed with kabocha and oatmeal; I go through cinnamon like a champ; and I’m constantly on the hunt for good microbrews–the darker, the better. Many of my recipes and reviewed restaurants are vegetarian-friendly, and I try to keep things fairly healthy. Today, I’m posting a recent entry about Kaga heirloom vegetables, a recipe for gorgeous, quick, and delicious Japanese-style pickles.
Aka-Zuiki Quick Pickles (Red-Taro-Stem Vinegar Pickles)
Japanese food traditionally includes a lot of tsukemono (漬け物), or pickles. The first thing most Americans will think of when you say pickles is dill (cucumber) pickles that go with sandwiches; however, pickles are any vegetable that has been preserved with brining. Japanese pickles cover a wide range of base ingredients, including carrots, cucumbers, ginger, and plums; as well as a wide variety of pickling styles: salt, miso, vinegar, nuka (rice bran), and more. Some recipes call for the pickling mixture and vegetables (or fruit) to be aged overnight or for several months, but this recipe can be consumed right after cooking!
CLICK HERE to read the full post.
Ishikawa AJET publishes digital cookbook for charity
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Thanks to Leah Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) for sharing the below. Leah is currently a writer and translator for The Art of Japan: Kanazawa, an art-based tourism project via a METI grant to the Cooperative Association for the Promotion of Kanazawa-Kaga Maki-e in Kanazawa, Ishikawa.
Ishikawa AJET has just published a digital cookbook for charity. The book is designed for the English-speaking expat in Japan.
CLICK HERE for details and to purchase the Ishikawa AJET Digital Cookbook.
When I moved to rural Ishikawa in 2009, I had to entirely revamp my philosophy on cooking: how to work with the ingredients I had available in my small town; how to cook without a full-size oven; how to deal with metric measurements; and how to cook for one. I started this project with the hope that any JET, regardless of cooking skill or Japanese language ability, could arrive in Japan and immediately have a guide to simple home-cooking and be able to make the food s/he wants to eat.
The recipes are written in English with the Japanese terms for the ingredients right on the page, along with helpful hints for navigating the grocery store. Measurements are in metrics, and the recipes are meant for Japanese kitchen equipment, so you never have to worry about recipes not fitting in the oven range or not cooking through. Furthermore, 30 JETs and friends and I did extensive testing on the recipes to make sure they all were easy to understand and actually worked correctly. The recipes are a mixture of Japanese, foreign, and fusion food, and include a large number vegetarian, vegan, and gluten-free recipes.
Because this is a pdf, we were able to save on printing costs and keep things more environmentally friendly. The pdf is interactive: there are hotlinks to recipes from the indices, and the document is searchable. Our design team did a fantastic job, and it’s a very useful friendly layout.
The cookbook costs 1000 yen, and all proceeds go to Second Harvest Japan, a charity that brings food and supplies to food banks, orphanages, single mothers, immigrants, et al. This charity has been critical in the relief efforts after the Tohoku Earthquake.
The original post on the Ishikawa JET Blog is here: http://ishikawajet.wordpress.com/2011/09/07/master-cooking-in-japan-with-the-ishikawa-kitchen/
Payment options include using paypal for a downloadable pdf (see link) or contacting AJET directly at ishikawaajet@gmail.com to pay via furikomi and receive the document by email.
Sake World e-Newsletter by John Gauntner (August – September 2011)
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The August – September 2011 issue of the Sake World e-newsletter by JET alum and the leading non-Japanese sake expert in the world, John Gauntner (a.k.a. “The Sake Guy”), is now available online.
Go to John’s Sake World website for more information as well: www.sake-world.com
Surviving in Japan: What is “Calorie Off” and Why Should You Care?
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Posted by Ashley Thompson (Shizuoka-ken, 2008-2010) of Surviving in Japan: without much Japanese and Lifelines columnist for The Japan Times.
My time in Japan so far has seen many changes, as to be expected, and most have been gradual. One such change has been the increasing prevalence of “calorie off” drinks. When I first arrived I remember this option being available, but as the years have gone by some of my favorite beverages converted completely to “calorie off”, including my beloved lemon Mitsuya Cider… (I like CC Lemon too, but I prefer Mitsuya Cider).
Now, just browsing at the local コンビニ (convenience store), it is more difficult to find carbonated (and some non-carbonated) beverages that aren’t “calorie off.” Not that I drink much else aside water in general (and occasionally 100% juice or tea), but even if some new, “limited edition” beverage looks interesting to try I often don’t because it is, of course, “calorie off.”
So, what is “calorie off”? — CLICK HERE to read the rest of the post.
Japan Fix London: Hyper Japan – Interview with Mary Moreton
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Posted by Dipika Soni (Ishikawa-ken, 2003-06). Dipika has recently moved back to London as is currently looking for new work opportunities related to Japan, writing and translation.
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It’s not surprising that London has changed a lot during the years I’ve been away in Japan. Being the “most populous municipality in the European Union”, rapid development, modernization and globalization are to be expected. However, it still throws me of guard when my British friends now drop ‘katsu-don’, ‘kirin beer’, and ‘kawaii’ into everyday conversation. I know those words weren’t part of my vocabulary before I took off for my life as an ALT!
For a recently returned expat like me, it is a huge comfort to see Japanese culture so widely embraced in my home city. Which is why I was particularly excited to hear about HYPER JAPAN, a three day event promoting all the different aspects of Japanese culture that make it so appealing to us in the west. Determined to get my ‘Japan-fix’ to fight off the homesickness, I applied for a volunteer position and was delighted to discover one of the Hyper Japan team, Mary Moreton, was a fellow ex-JET. Not one to miss a chance to share JET stories, Mary kindly agreed to meet me one soggy London afternoon.
Hi Mary, sorry for dragging you out in this! Could you start by telling me a bit about your time on JET – why you applied, where you were based?
I was a CIR in Aomori City CIR from 2002 – 2005. I studied Classical Japanese Literature at University, which was a really interesting course that I enjoyed a lot, but not necessarily a degree that could lead straight to a clear career path. I wasn’t interested in working in say finance in the city like many of my friends, and I had spent time in Japan before (I did a year out in Osaka), so I decided to apply for JET.
How did you find Aomori compared to your experience of living in Osaka? I would imagine it to be quite different!
Yes, it was completely different to my previous experience of living in the city. I remember in my first week, there was another girl from UK who was based at the kencho, and we decided to meet up and explore one day. We walked around for about 10 minutes until we realised there really wasn’t much to see! It was totally different from my experiences of urban areas such as Tokyo, Osaka and Kobe.
What did you do after JET?
After returning from JET, my first job was as a PA for the European director of a Japanese electronics company where I was working in a mainly Japanese environment. Even though I had left Japan, during my working day, things weren’t too different. Although I felt that my unique point was my Japanese ability, I did not necessarily want to restrict myself to working for Japanese companies. I then went on to work for a British based Insurance broker. I worked in their Japanese department, so I was still using Japanese but not working in a completely Japanese environment as I had been used to. I had always been interested in translation, so in addition to working, I decided to do a part-time MA in translation. In the end I had to quit my job to focus on my dissertation in the last term.
With my MA finished I then decided to do freelance translation and signed up with several Japanese agencies. Not all of them gave regular work, and there were certain areas of translation (technical) that I couldn’t do, but after settling into a good relationship with a few coordinators, I managed to find my niche. Through that I did some work for the Sushi Awards, which led to my current position with Cross Media. Once again I am working as the only native English speaker in a Japanese company, but I enjoy it a lot as I get to promote all the things I love about Japanese culture and cuisine, and share it with a whole new audience.
Could you tell us a bit about the background of Hyper Japan?
The Eat-Japan Sushi Awards have been around for a few years. Japanese food is a lot more popular now in the UK than when I left in 2002 to go to Japan. Now there are so many places around where you can try Japanese food, and there is a lot more scope to promote it – which is where the idea for the sushi awards came from.
Japanese anime, manga and games have always had a fanbase in the UK and the rest of Europe, and there is a large Japan Expo held in Paris which mainly focuses on these aspects of Japanese culture.
I think most people think that Japan is cool, but not necessarily for just one thing. There are separate events to cater for cosplay, anime, and sushi fans, however there wasn’t anything that brought all these together – which what Hyper Japan attempts to do. In the same way that people who live in Japan experience the old and the modern co-existing harmoniously (you could find a Shinto shrine next door to a pachinko parlor), Hyper Japan aims to showcase both the contemporary and classic sides of Japanese culture under one roof.
To read the rest of the interview, click ‘Read More’.
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