JQ Magazine Seeks Writers for Fall 2013!
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Visit JQ magazine online at http://jetaany.org/magazine.
As we head into fall, JETAA New York’s JQ magazine continues to provide content with an ever-expanding array of articles, interviews and features (see our recent stories here). We’re now looking for new writers, including recent returnees and JET vets, from all JETAA chapters worldwide for posting stories via our host at the global JET alumni resource site JETwit.com. (Scribes are also encouraged to join the JET Alumni Writers group on LinkedIn.)
Below are story ideas grouped by JET participants and alumni (JET World) and those more on Japanese culture (Japan World). And if you’re a JET or JETWit contributor from anywhere in the world with a story idea of your own, let us know!
Click “Read More” below for our fall 2013 ideas pitch package, and contact JQ editor Justin Tedaldi (magazine [at] jetaany [dot] org) to sign up for stories.
Now, JQ is looking for additional help behind the scenes! Our editor (celebrating his fifth anniversary at the helm in November) is seeking a capable assistant to help with the posting, social media sharing and story assigning across all JETAA chapters. If you’re a wiz with WordPress, Facebook and Twitter, and enjoy all forms of Japanese arts, events and media, reach out to Justin. Thanks and yoroshiku!
Justin’s Japan: Discover the Joy of Sake
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By JQ magazine editor Justin Tedaldi (CIR Kobe-shi, 2001-02) for Shukan NY Seikatsu. Visit his Examiner.com Japanese culture page here for related stories.
Now celebrating its 10th anniversary in New York City, The Joy of Sake—the world’s largest sake tasting event outside of Japan—returns to the Altman Building in Chelsea on Sept. 26, with a staggering 172 breweries serving samples of Japan’s most celebrated alcoholic beverage.
While current statistics show that sake is losing ground to beer in Japan, it continues to make inroads in the U.S., especially among drink-savvy New Yorkers with a palate for the record 384 premium labels to be offered at the event.
“In the last 10 years the amount of sake imported into New York has doubled as more and more people discover how good the premium labels can be,” says event organizer Chris Pearce. “The Joy of Sake is a celebration of the pleasures of the sake cup—and it’s also one of the best annual food and beverage events in New York.”
This popularity is bolstered by the spotlight on sake at other Manhattan events this fall, including the JFC International Sake Expo and Food Show (Sept. 14) and the New York Mutual Trading Japanese Food and Restaurant Expo (Oct. 12). These annual industry gatherings pair the freshest of Japanese cuisines with some subtle, yet powerful, selections.
If you’ve never experienced The Joy of Sake, now’s the time! For more information, visit www.joyofsake.com.
WIT Life #250: Mochi, mochi and more mochi!
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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 along with her own observations.
I am at the tail end of my State Department interpreting gig here in Hawaii, and was glad to find that even when you are far from home you are never far from other JETs. I sat down to breakfast the other morning in my hotel, and who did I see but fellow NY JET alum Mark Flanigan! He was here on ICU business, and I was lucky enough to catch him before he flew back to NY that night. Small world! Tomorrow when work ends I’m planning on Read More
Let’s Talk Japan Podcast, Episode 16 – It’s all about the sake´ at Seattle’s Sake´ Nomi
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Let’s Talk Japan is a monthly, interview format podcast covering a wide range of Japan-related topics. Host Nick Harling (Mie-ken, 2001-03) lived in Japan from 2001 until 2005, including two great years as a JET Program participant in Mie-Ken. He practices law in Washington, D.C., and lives with his wife who patiently listens to him talk about Japan . . . a lot.
In this episode, Nick speaks with Johnnie Stroud, the owner of Sake´ Nomi, a premium sake´ shop and tasting bar in Seattle, Washington. Together they discuss how Johnnie discovered sake´, what motivated him to open a business specializing in sake´, and why you should be drinking more sake´, preferably bought from Sake´ Nomi!
Kanpai!
Nick
If you have not already done so, be sure to “Like” the podcast on Facebook, and follow the podcast on Twitter @letstalkjapan. Additionally, please consider leaving a positive rating and/or review in iTunes.
I’ll Make It Myself: New Resource: Food Substitutions for Cooking and Baking in Japan
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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. 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.
Throughout my four years in Japan, I had to figure out solutions to issues with ingredient availability and cooking equipment to be able to eat the food I wanted. I’ve just started a new resource with some of my tips for what to substitute and what to make at home. Some of them seem really obvious, but they weren’t to me at the time.
Around Japan in 47 Curries: Tottori nashi pear
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Tom Baker (Chiba, 1989-91) is writing a 47-part series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture almost every week. Here’s an excerpt from his 13th installment, in which he reveals that Tottori Prefecture nashi pear curry has a cinematic connection:
In 1990, I went to the theater to see the movie “Ghost.” Patrick Swayze plays a murder victim, and Demi Moore plays his grieving girlfriend. The villain who arranged the murder wants to find out how much she knows, so he sets out to seduce her. In the most shocking scene I saw on film that year, the actor Tony Goldwyn pulled out a crumpled paper bag and presented Demi Moore with some delectable “Japanese apple pears” – a rare, expensive and little-known treat in America, a gift meant to show his generosity and savoir-faire.
I was aghast. My beloved nashi had been introduced to the American public at last – but as a tool of seduction in the hands of a cold-blooded killer. Oh, the injustice! They might as well have taken those pears, chopped them into tiny pieces and made them into curry!
Well, 23 years later, I have learned that someone did just that.
I’ll Make It Myself!: Kitchen Library, 2013.8.29: Japanese Food
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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. The Japan and International Programs Coordinator for NorthWest Student Exchange, 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.
Putting the focus on links about Japanese food, I submit for your approval adorable animal doughnuts, what is and isn’t healthy about “the Japanese diet,” wagashi, and more!
Image via Kotaku.
Around Japan in 47 Curries: Horse Meat
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Tom Baker (Chiba, 1989-91) is writing a 47-part series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture almost every week. Here’s an excerpt from his 11th installment, about Kumamoto Prefecture.
I’ve eaten basashi at izakayas a few times over the years, dipping slices of raw horse meat in soy sauce with grated ginger. Perhaps I haven’t gone to the right places, but I’ve found the meat to be overly chewy and not memorably flavorful. It’s not at all unpleasant, but it struck me as being in the category of things one eats just to say one has eaten them.
However, the horse meat curry I tried a few days ago was much nicer than that. It included chunks of what I would consider good stew meat – soft and just slightly stringy, easy to break up with the edge of a spoon. Some of the meat had little bits of tendon attached, with the collagen softened by long cooking. (I was content with the quantitiy of meat I got, but it was nothing like the generous mountain shown in the photo on the box.)
I’ll Make It Myself!: The Best Sakura Soft Cream in Town: Kyokusuien
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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. 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.
Around Japan in 47 curries: Miyazaki air base curry
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Tom Baker (Chiba, 1989-91) is writing a 47-part weekly series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture each week. Here’s an excerpt from his tenth installment, about Miyazaki Prefecture.
To set the scene, Miyazaki is on the east coast of Kyushu, the southernmost of Japan’s four main islands. In recent years, this prefecture made national news quite often. Partly this was because a famous television comedian named Hideo Higashikokubaru was its governor from 2007 to 2011. And partly it was because during his term outbreaks of bird flu and foot-and-mouth disease led to strict quarantines and massive culls of chicken, cattle and pigs. Nearly 200,000 chickens and more than 200,000 head of livestock had to be killed and disposed of, in a severe blow to the prefecture’s farmers, especially those who produce Miyazaki’s famous beef.
But in addition to agriculture, Miyazaki’s economy also includes the activities of Nyutabaru Air Base. And those activities include making curry. This weekend I picked up some Nyutabaru Air Base curry at the Miyazaki antenna shop in Shinjuku, Tokyo.
The curry I tried came in two flavors: spicy beef and mild chicken. The beef has a photo of an F-4EJ Phantom jet on the box, while the chicken is adorned with a pair of F-15s.
Fu Chanpuru Recipe
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Posted by Benjamin Martin, a JET from 2008-2013 in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the award-winning YA fantasy series Samurai Awakening (Tuttle).
After nearly five years living in Okinawa, my favorite food is still Fu Chanpuru. While it might sound like part of a martial art, Fu is actually wheat gluten (so steer clear gluten intolerant people… sorry! you’re missing out). In Okinawa, you can buy Fu in packages, either in long roles, or in more compact forms. Fu is baked and dry, so you will have to hydrate it before use.
Ingredients
- 72g Fu- gluten
- 1 carrot cut into thin slices
- 1 large onion
- 1 packet mushrooms
- 1 bell pepper, sliced
- 1/2 small cabbage
- 170g meat (sausage, pork, etc)
- 3 eggs
- 3tbsn soy sauce
- 1tbsn garlic powder +extra
- 1tsp salt
- 2 packets dashi
- 3 small chingensai plants, cleaned and chopped (optional)
- water
- 2tbsn Extra Virgin Olive Oil
Visit MoreThingsJapanese.com for the full recipe.
I’ll Make It Myself!: Baudrillard and the Food Truck: Dragon Fest 2013
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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. 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.
One of the aspects I hadn’t anticipated as much regarding my culture shock expectations was adjusting to Americanized- and fusion Japanese food, especially for foods that I encountered for the first time in Japan. This isn’t to say that American-Japanese food isn’t delicious–quite the contrary–but it can be a bit alarming at times to see sushi rolls cooked tempura-style (why?) or cilantro in your temaki (YES). If nothing else, it serves as a reminder of my relative inexperience with the Japanese home cooking when I left to study abroad in university and the problematic nature of the idea of a food’s authenticity.
Dragon Fest is an annual celebration of pan-Asian cultures held in Seattle’s International District.
I’ll Make It Myself!: Raspberry-Almond Mini Baked Oatmeals
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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. 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.
Around Japan in 47 curries: Iwate cheese
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Tom Baker (Chiba, 1989-91) is writing a 47-part weekly series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture each week. Here’s an excerpt from his ninth installment, about Iwate Prefecture.
The Choshu Five in London, with Masaru Inoue at center (Public domain photo via Wikimedia Commons)
When I first came to Japan, I found some Koiwai cheese in a supermarket and mistook it for an American product. After all, Kiowa – as I initially misread the name – has an American ring. (The Kiowa are a Native American tribe.)
However, I now know the history of Koiwai cheese – and its unusual name – goes all the way back to the adventures of the Choshu Five, a group of young men who secretly left Japan in 1863 to study in Britain. After their return, they became leading figures in the country’s rapid modernization. One of them, Masaru Inoue, is remembered as “the father of the Japanese railways.”
In 1888, Inoue visited Iwate to inspect the progress of railway construction there. According to the Koiwai website, the volcanic soil and barren-looking windswept terrain struck him as a promising area for ranching…
Around Japan in 47 Curries: Toyama water
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Tom Baker (Chiba, 1989-91) is writing a 47-part weekly series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture each week. Here’s an excerpt from his eighth installment, about Toyama Prefecture.
Tom Baker samples water from a spring above Kurobe Dam in Toyama Prefecture.
The Kurobe River is short but steep. It runs only 85 kilometers from Mt. Washiba in Toyama Prefecture, but it falls nearly 3 kilometers over that distance. Where it empties into the Sea of Japan, it has created an alluvial fan where the town of Kurobe stands. Because of its steep fall, the river was a good candidate for a hydroelectric project. The Kurobe Dam, Japan’s tallest at 186 meters, was built across it in a major postwar construction project from 1956 to 1963.
Although most famous as the site of an engineering feat, the Kurobe River is also known for the quality of its water, especially the cold springs that bubble up in the coastal town of Kurobe after filtering through the alluvial fan. It’s called Kurobe Meisui—literally, Kurobe’s famous water.
Today, I tasted one of several varieties of Kurobe Meisui curry – a black “soup curry” made with the famous water…
