I’ll Make It Myself!: Whole-Wheat Blueberry-Lavender Muffins
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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 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.
Muffins are lovely to make in a moven/oven range. Blueberries tend to be in season in Japan around June-July, and culinary lavender can be purchased in Japan, though where you get it may depend on where you live. I found some at Ikeda Herb Center in Nagano and Nunobiki Herb Garden (English, 日本語) in Kobe, and a friend gave me some from Meidi-ya in Kyoto. If you don’t live near a place that grows lavender, you might try a gourmet grocery or import store, or online. Lavender meant for cooking may be referred to as dried lavender (kansô rabendâ, 乾燥ラベンダー ) or culinary lavender (ryôriyô no rabendâ, 料理用のラベンダー ).
JET alum publishes book on getting unstuck: “Dream in Color, Think in Black & White”
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Jonathan Bissell (Chiba-ken, 1995-2000) has written a “how-to” guide to getting unstuck and pursuing your life or career dreams. A timely topic as many JETAA chapters are hosting career forums over the next few weeks. His book, entitled “Dream in Color, Think in Black & White: How to Get Unstuck and Fulfill Your Dreams” is now available on Amazon in both Kindle and paperback. For complete details visit amazon.com/author/jonathanbissell.
Description:
The world is filled with dreamers, but it’s owned by people who do. Yet too many dreamers are stuck, unhappy and unfulfilled in their life or career. They don’t know how to move forward or what to do next. Dream in Color, Think in Black & White is a focused and powerful book that provides practical and encouraging step-by-step guidance for dreamers everywhere who want to get unstuck and fulfill their dreams, but don’t know how.
Introduction:
Admit it. You’re stuck. Somewhere along the way, you had a dream that you let go of. But it hasn’t let go of you. You’re the reason this book was written. Because dreams matter. Dreams are powerful. And sometimes dreams just won’t go away – no matter how impractical, ill-timed or financially risky they are.
This is a book about getting unstuck in your life or career. It’s about learning to Dream in Color and Think in Black & White. There are three parts to this book: Dreaming in Color, Thinking in Black & White, and Fulfilling Your Dreams. Each part contains practical “how to” steps and examples explaining how to get unstuck and move toward your dream. The rest is up to you. Let’s get started.
Early Responses to Dream in Color, Think in Black & White:
“a superb must-read…a roadmap of balance and success”
Chaya Abelsky, Master Certified Coach, Principal at Triumphant Journeys LLC and Director of the NonProfit HelpDesk.
“powerfully written…compels you into creating a plan”
Jane A Creswell, Master Certified Coach, founder of IBM Coaches’ Network, CEO of iNTERNAL iMPACT, LLC, and the author of two books.
“a how-to guide for anyone seeking career and personal fulfillment”
Luther Jackson, Board Member, American Leadership Forum – Silicon Valley.
WIT Life #276: San Diego’s San-Kei-En garden
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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.
My interpreting gig continues westward, and I am currently with my interpreting clients in San Diego. It was my first time here in a while, and I was looking forward to seeing what Japanese connections awaited. As a result, I was happy to have some time in between appointments to visit the Japanese Friendship Garden in Balboa Park with my group. It’s official name is 三景園 (“San-Kei-En”), which means Water, Pastoral and Mountain. San Diego’s sister city in Japan is Yokohama, and the garden was designed to be an expression of the ties between the people of the two cities. Its gate is dedicated to Charles C. Dail, the former Mayor who began this sister city program in 1957.
Classes offered at San-Kei-En include ikebana, origami, bonsai and tea ceremony. The original Japanese tea house in Balboa Park had an interesting story. It was built for the Panama-California Exposition in 1915, and when the city couldn’t operate it post-exposition a Japanese couple managed it until 1941. Read More
【RocketNews24】Use your rice cooker to bake delicious cinnamon honey apples
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Posted by Michelle Lynn Dinh (Shimane-ken, Chibu-mura, 2010–13), editor and writer for RocketNews24. The following article was written by Oona McGee, a writer and translator for RocketNews24, a Japan-based site dedicated to bringing fun and quirky news from Asia to English speaking audiences.
Life can be tough in Japan when the weather starts getting cooler and cravings for baked comfort foods start taking hold of our thoughts. With full-size western ovens an absolute rarity in the common Japanese home, roast dinners and home-baked pies become more like lost friends from a bygone era; somewhere else but still etched in our hearts and never quite forgotten.
If the Japanese kitchen is lacking in the stove department, it makes up for it in volumes with a marvellous piece of wizardry known as the rice cooker. Its mettle has only recently been put to the test with some surprising recipes like fast food dinners and enormous pancakes of epic proportions. And now as the weather cools, there’s another easy recipe to try – soft baked cinnamon honey apples.
Get the recipe here!
I’ll Make It Myself!: White Bread: A Social History of the Store-Bought Loaf
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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 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.
White Bread: A Social History of the Store-Bought Loaf
Aaron Bobrow-Strain
Beacon Press, Boston. 2012
For those interested in food history and culture, White Bread: A Social History of the Store-Bought Loaf, which mainly deals with US bread culture, also covers the rise of shokupan (食パン) in Japan, specifically how SCAP tried to use bread and other “democratic” pastimes (kissing in films, for example) to “break” Japan of its “imperialist notions.”
Although Bobrow-Strain isn’t a Japan specialist, his careful treatment of Japanese food culture and its globalization is a welcome change from mainstream media’s obsession with wacky Japan and even NPR’s weirdly one-sided articles.
WIT Life #275: DC’s Daikaya
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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.
Thanks to a State Department interpreting assignment starting this past week, I was able to spend some quality time in DC. At the top of the list of restaurants I wanted to try was Daikaya, a ramen shop/izakaya located in Chinatown. It opened last year but I never had a chance to visit, so a friend and I decided to make that our Friday night dinner destination. We had reservations at the osshare second floor izakaya so didn’t get to try the ramen on the first floor, but people were lined up out the door waiting to try the Hokkaido-style salt broth creations.
The offerings on Daikaya’s second floor go beyond classic izakaya fare and are truly inventive. Some Read More
【RocketNews24】A diner’s guide to oden: Japan’s weird-looking, super-popular winter dish
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Posted by Michelle Lynn Dinh (Shimane-ken, Chibu-mura, 2010–13), editor and writer for RocketNews24. The following article was written by Philip Kendall (Fukushima-ken, Shirakawa-shi, 2006–11), senior editor and writer for RocketNews24, a Japan-based site dedicated to bringing fun and quirky news from Asia to English speaking audiences.
When it comes to Japanese food, everyone and their grandmother knows the classics like sushi, noodles and tempura. But one food that always takes visitors to Japan by surprise, and which has just this month started showing up in convenience stores again, is oden. Rarely seen outside of Japan, many of the ingredients in this incredible savoury pick ‘n’ mix look almost alien to non-Japanese eyes, and so visitors are often wary of trying it for themselves.
With this in mind, today we’d like to introduce you to a handful of typicaloden ingredients, teaching you their names and telling you a little bit about each of them, so that the next time you pass a food cart or duck into a conbini and get a waft of that unmistakable aroma, you won’t be afraid to order some for yourself.
Essentially just a variety of foods served in a light, soy-flavoured broth, oden is a hugely popular winter dish in Japan, and usually appears around September or October depending on the region. Warm, filling and crazy tasty, there are all kinds of oden experiences to be had, with everything from typical convenience store fare (on which we’ll be focusing today) to far more sophisticated takes on this winter warmer available from dedicated vendors.
Some of the typical ingredients you’ll find in oden, however, can look a little intimidating, and buying some for yourself is made even trickier by the fact that vendors usually require customers to ask for the ingredients they want, rather than fishing them out for themselves. If you don’t have the vocabulary and have never come across some of these food items before, you may well find yourself with naught but a hard-boiled egg floating in your broth. But fear not because RocketNews24 has got your back, and we’re going to introduce you to some of the classics.
WIT Life #274: Air K in U.S. Open Semis!
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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.
The U.S. Open, one of tennis’s four Grand Slams held right here in Queens, is one of my favorite annual events. This year’s tournament is even more special due to the advancement of 24-year old Japanese player Kei Nishikori to the semifinals! In doing this he became the first Japanese man to reach the U.S. Open semis in almost a century. Tomorrow afternoon he will face Novak Djokovic in this match, and a win would give him a potential meeting with Roger Federer in the finals (the other semi features Federer vs. Marin Cilic). In less than two days apart, Nishikori played two grueling 5-set matches in both the Round of 16 and the quarterfinals. The former concluded at 2:26 a.m., tying the record for the latest finishing match at the Open!
One would expect Nishikori’s huge total match time to have taken a toll on his fitness, but his energy level still seems to be high, as is his confidence. When recently interviewed by the Japanese press, his comment was along the lines of him saying he’s unbeatable at this point, and I hope his words prove to be true. I wrote here about his showing in previous U.S. Opens, but his chances look the best this year. Ganbare Air K!
I’ll Make It Myself!: Recipe Redo: Rosemary-Orange Ricotta Muffins v2.0
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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 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.
An improvement on the first version–incredibly fluffy muffins that can be made in Japan with homemade ricotta.
WIT Life #273: Cleveland’s Japanese culture
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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 can’t believe it’s been over a month since I’ve last written here and that we are already welcoming the new school year. I spent a large portion of my summer interpreting for clients on a project in Cleveland, Ohio. I didn’t have high hopes for Japanese connections in this small city, but was determined to find them where they existed. Due to being busy with my job and returning home on weekends, I wasn’t able to explore much outside of the downtown area, but that was enough to find some Japanese influences.
First was the restaurant Noodlecat, said to be “inspired by Tokyo noodle worship and New York City noodle houses.” There is a restaurant downtown as well an outpost at the West Side Market in Ohio City, but I opted for the former to get the full experienc
e. I got the Smoked Tomato Coconut Curry Udon with poached tofu, kohlrabi, potato, scallion and coconut curry kombu broth, as it sounded like a really unique combination of ingredients. Unfortunately, both the udon and its companions were disappointing. The noodles had a strange chewiness and even the texture of the tofu was off. Sure enough, when I told my clients that I was surprised the quality of the food had been so poor, they all agreed and said they had Read More
I’ll Make It Myself: Taste Test: Baked Kit Kats (焼きキットカット)
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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 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.
These Kit Kats may be old news in Japan, but I finally got my hands on some in Seattle at Uwajimaya and tried them!
Via nestle.jp
【RocketNews24】Hello Kitty isn’t a cat!? We called Sanrio to find out!
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Posted by Michelle Lynn Dinh (Shimane-ken, Chibu-mura, 2010–13), editor and writer for RocketNews24. The following article was written by Preston Phro, a writer and translator for RocketNews24, a Japan-based site dedicated to bringing fun and quirky news from Asia to English speaking audiences. 
By now you’ve probably read the earth-shattering, heart-rending news that Hello Kitty’s own copyright holder Sanrio recently alleged that the world’s most famous bow-sporting feline isn’t actually a cat. If, like me, you’re a huge fan of Japan’s unofficial mascot, you probably already started going through the five stages of grief, too.
I, however, never got past denial. Instead, I picked up the phone and called Sanrio’s PR department in Japan. My findings will bring your suffering heart some relief.
Continue reading at RocketNews24!
Posted by Tom Baker (Chiba, 1989-91)
Claire Dawn-Marie Gittens (Iwate, 2008-2103) will present “Voice-Training: Making your Words Sing,” a two-hour workshop, at the 2014 Japan Writers Conference. The conference is a free event open to all English-language writers. This year, it will be held on Oct. 25-26 in Morioka, Iwate Prefecture. For complete details, visit http://www.japanwritersconference.org. Meanwhile, here’s the official description of Claire’s workshop:
Filled-in plot holes. 3D characters. Realistic settings… But something’s missing. That je-ne-sais-quoi that has puzzled aspiring and accomplished writers alike. Voice. In this workshop, we will examine different voices, define voice in our own words, and hear the thoughts of the experts. Then we will attempt to make our own voices sing.
Before defining voice, we will listen to a few extracts from different types of voices in different genres. We will discuss the feelings and thoughts these voices evoke. Then, with these voices in mind, we will attempt to define voice. After listening to definitions
from our colleagues, we will hear the thoughts of authors of books on writing craft. Finally, we will do a few short writing segments, aiming to embody different voices using the same character, plot, and setting.
Claire Dawn was such an avid reader as a child that she literally would not put down her book. Her piece ‘Ichinichi on the Yamanote’ can be found in TOMO: Friendship through Fiction. Her work has also appeared in magazines, anthologies, and newspapers, including Japan Times Shukan ST. Born in Barbados, her heart also belongs to Ichinohe, Iwate.
【Exploring Unfamiliar Japan】We stayed in a 120-year-old Japanese home, here’s how you can too
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Michelle Lynn Dinh (Shimane-ken, Chibu-mura, 2010–13) is an editor and writer for RocketNews24, a Japan-based site dedicated to bringing fun and quirky news from Asia to English speaking audiences.
When European writer, Lafcadio Hearn, wrote about Shimane prefecture in 1894, he described a land steeped in tradition and nature. Since then, all of Japan seems to have ignored this sleepy area of the Chugoku region whose most recent claim to fame is having the country’s largest population of the elderly. But if Shimane prefecture is stuck in the olden days, the Oki Islands are lost in time. Lazily floating out at sea in what is technically Shimane, but is actually an entire world of its own, Oki is a forgotten gem tucked in a dusty corner of Japan. Rambling down the overgrown back roads, you’re sure to come across a wrinkled face and a hearty “konnichiwa,” a small experience that seems to have become a rarity in the always busy metropolises of this country.
It is in this uncommon place that we had the privilege of staying in a home that has stood for over a century. Join us as we share our experience staying at the Japanese guesthouse called Tsukudaya.
Join us on our island adventure here.
【RocketNews24】5 awesome Japanese ice creams that are perfect for summer
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Posted by Michelle Lynn Dinh (Shimane-ken, Chibu-mura, 2010–13), editor and writer for RocketNews24. The following article was written by Philip Kendall (Fukushima-ken, Shirakawa-shi, 2006–11), senior editor and writer for RocketNews24, a Japan-based site dedicated to bringing fun and quirky news from Asia to English speaking audiences.
It’s the middle of August, and while the days we’ve been having recently aren’t quite as face-meltingly hot as those a couple of weeks ago, it is nevertheless still pretty toasty out there. Thankfully, just like when suffering with a cold or sore throat, the summer heat does afford us one very tasty luxury: a genuine excuse to gorge on delicious ice cream!
If you’re feeling the heat this summer, or are just curious about some of Japan’s go-to ice cream treats, join us after the jump for a special video featuring five of our frozen favourites.
You can pick up the five ice creams featured in our video from pretty much any supermarket or convenience store in Japan, so you’re never too far away from epic refreshment and creamy luxury. We must warn you, though: watching this video may cause uncontrollable salivation and pangs of jealousy in those living outside Japan.
This is of course just the tip of the vanilla-flavoured iceberg – there are tons more ice cream treats out there to try, so be sure to share your own favourites in either the comments section below or over on our YouTube channel. Happy gorging!
