I’ll Make It Myself!: Thanksgiving Recipe Round-up
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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 web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
On my first Thanksgiving in Japan as an exchange student, I had cold tofu for lunch and felt exceptionally sad. After two years of not celebrating the holiday while I was in rural Japan, I decided to host a Thanksgiving potluck for my friends last year, and it was one of the best decisions I’ve ever made. Everyone’s favorite dishes–even ones I really disliked as a child, like green bean casserole–were exceptionally good. The atmosphere was good, too–everyone seemed really excited to be there and to share their dish; plus, there was no weird gender segregation in the kitchen!
If you’re living in Japan, making your favorite holiday dishes can be somewhat difficult. Maybe there aren’t fresh green beans in late November at your store; maybe your moven is too small for a turkey. I’ve gathered up some of my recipes (and some from other blogs) that would work well for your fall/winter holiday parties below.
Gemma Vidal (Okayama-ken, 2010-12) is a recently returned JET seeking work in licensing/merchandising (if it’s within the publishing industry, even better!). You can usually find her in her little web spaces Gem in the Rough and Peachy Keen (her JET adventures) or training with San Jose Taiko. If you know of any authors/aspiring writers you’d like to see featured in JET Alum Author Beat, just contact Gemma at gem.vidal [at] gmail.com
- Congratulations are in order to Will Ferguson (Nagasaki-ken, 1991-94), author of Hitching Rides With the Buddha (f/k/a The Hitchhiker’s Guide to Japan), who was awarded the esteemed 2012 Scotiabank Giller Prize for his novel 419. You can check out the announcement on the Scotiabank Giller Prize website and read more about his novel and other works on Will’s own website. Congratulations again, Will!
- What better way to warm up from the cold weather than a cup of sake! If you’re a fan of sake and live in Japan, check out John Gauntner’s (author of The Sake Handbook) annual Sake Professional Course 2013. It is a 5-day educational course which includes classroom sessions and visiting sake breweries in the Osaka/Kyoto/Kobe area. For more information about the schedule and registration, please visit the SPCJapan website. You can also download a free version of Sake: The Least You Need To Know, a quick start guide to sake here
- Suzanne Kamata (Tokushima-ken, 1998-90), author of Losing Kei and fiction editor of Literary Mama announced that her latest Young Adult novel, Gadget Girl: The Art of Being Invisible will be published by GemmaMedia (cool name) in May 2013! Gadget Girl follows the life of 14-year old Aiko Cassidy and her dream to become a manga artist. The story won the SCBWI Magazine Merit Award in Fiction. You can check out the book on her website or through Amazon, Powells, and Indiebound.
- Japanamerica’s Roland Kelts (Osaka-shi, 1998-99) will lead a presentation titled, “Japan’s New Anti-Piracy Law and the Online Media Debate” with media lawyer David B. Hoppe and music journalist Steve McClure on November 14th.
- Attention NY residents! James Kennedy (Nara-ken, 2004-06), author of The Order of Odd-Fish is holding a signing on November 27th at the Pittsford Barnes & Noble in Rochester at 7PM and presenting new material on November 28th at Writers and Books (also in Rochester with a $5 fee). Details can be found on James’ website and this site for the November 28th event. Go and show your support!
- Want a chance to win a free book written by one of our own? Benjamin Martin (Okinawa-ken, 2008-Present), publisher of the More Things Japanese blog is giving away two personalized copies of his new book, Samurai Awakenings which was just released last month! The giveaway ends on November 30th, so go to Goodreads and sign up! You can read JETwit’s own brief interview with Benjamin about his book.
- Mie-ken JET alumni Laura Popp’s fantasy novel, Treasure Traitor is out! Here’s the summary on Amazon’s website to give you a taste of the story:
“In a universe torn by war, two governments vie for power: the elemental Kingdom and the telepathic Hierarchy. Hierarchy women with animal bonds think nothing of sacrificing their beasts’ lives to protect themselves. Except sixteen-year-old Renagada. The bond with her carrion-eater bird Acha is two-sided, and she knows his mind as much as he knows hers. When Rena overhears her parents plotting to kill Acha because of superstition, she must leave her fiancé and home of sheltered luxury to flee with Acha into the desert. Peril awaits them at every turn, and someone is tracking them…”
And that’s all for this round of the Author Beat!
I’ll Make It Myself!: Kabocha Hummus
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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 web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
On the themes of both autumn and non-chickpea hummus-adjacent spreads, I present kabocha hummus, one of the many fine uses for kabocha purée. As I stated in my baba ghanoush recipe, chickpeas/garbanzo beans (Japanese: hiyokomame, ひよこ豆) are relatively expensive in Japan, so I’ve been trying to less expensive chickpea alternatives. If chickpeas are cheap where you live, consider this recipe an interesting seasonal twist on a classic.
WIT Life #219: Yakusho Koji’s newest flick
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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.
I’m currently in Japan on an interpreting assignment, and am loving eating washoku and getting my fill of Japanese tv on a daily basis. I’m also happy to be able to catch up on Japanese pop culture while I’m here, and I recently caught a Yakusho Koji movie out in theaters now. I’ve written about how much I enjoy Yakusho’s work as well as having the chance to meet the man himself, and his latest film did not disappoint.
Masayuki Suo of “Shall We Dance” fame is the director of 「終の信託」 (Tsui no Shintaku, or “Trust in the End”), which reunites the two stars of that movie. Yakusho appears alongside Tamiyo Kusakari, who played his dance instructor in the former film, and they are pictured here along with Suo. (The fabulous supporting cast includes Tadanobu Asano as Orii’s vile lover and Takao Ozawa as the intimidating prosecutor).
Their collaboration 16 years later was worth the wait. Yakusho plays chronic asthma patient Egi who is assigned to Kusakari’s internist Orii at the hospital where he receives periodic treatment. Over time his attacks get worse and his visits become more frequent, and he begins to rethink the value of treatment considering the costs and Read More
Justin’s Japan: Interview with ‘Manga! Manga! The World of Japanese Comics’ author Frederik L. Schodt
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“I grew up overseas in several different countries, and I’ve always enjoyed different cultures. And for me, that was exactly the way Japan appeared: it was always interesting, and it still is always interesting. There’s always things to learn.” (Courtesy of Stone Bridge Press)
By JQ magazine editor Justin Tedaldi (CIR Kobe-shi, 2001-02) for Examiner.com. Visit his Japanese culture page here for related stories.
Frederik L. Schodt first traveled to Japan in 1965 as a teenager, and since the early ’80s he has written numerous books about Japanese culture both popular and obscure, including the landmark Manga! Manga! The World of Japanese Comics, the first substantial English-language work on the art form. Schodt also has translated a wealth of books and manga series (many by his late friend, the “god of comics” Osamu Tezuka), and in 2009 he was awarded the Order of the Rising Sun, Gold Rays with Rosette for his contribution to the introduction and promotion of Japanese contemporary popular culture.
Out Nov. 13 is his newest book, Professor Risley and the Imperial Japanese Troupe, the true story of “Professor” Richard Risley Carlisle, an American who introduced the Western circus to Japan in 1864, and in turn gave many Americans their first glimpse of the East when he took his “Imperial Japanese Troupe” of acrobats and jugglers on a triumphant tour of North America and Europe, stirring a fascination with all things Japanese that, Schodt says, eventually led to today’s boom in manga and anime.
In part one of this exclusive, wide-ranging interview, I spoke with Schodt about his fascination with the late 19th century, his relationship with contemporary pop culture icons like George Lucas, and the story behind his middle initial, which is colorfully connected to the events of the film Argo.
It’s been more than five years since the release of your last book, The Astro Boy Essays. What else have you been up to since then?
I’ve actually gone through this and done some rough calculations, but it seems to take me about five years between books. I’ve been doing this same sort of thing that I always do, which is a mix of writing books and translating and then also working as a conference interpreter. For different periods, the weight and the ratio changes, but the mix is pretty much the same. And I’ve been working on the book of Professor Risley and the Imperial Japanese Troupe, I guess, for the last two or three years doing research. But it’s been a lot of fun, I have to say—it’s been one of the most fun books I’ve worked on in a long time.
What are some developments in manga/anime/Japanese pop culture in the U.S. that you feel has moved in a positive direction? At the same time, what things are you a bit critical of in the way they were handled?
I think it’s wonderful that a popular culture from another country such as Japan developed such a large fanbase in the United States, and that was a real surprise to me. I always hoped that people would take more notice in Japanese manga and anime, because I thought they were such an interesting manifestation of popular culture that had been long overlooked in the United States. But I never imagined that both of those entertainment media would become so big and so entrenched in the United States in terms of the fanbase, so that’s been wonderful to see.
It seems like the biggest development in recent years has been the cosplay phenomenon—that’s become a real part of the lingo here now.
That’s right. And I think cosplay in the United States is a little different, and in fact I think the whole fandom in the United States has assumed sort of American characteristics, so it’s developing on its own in new directions, and it’s kind of wonderful to see. I go to some of the larger cons every once in a while, and I really enjoy seeing how young people are interpreting this cultural phenomenon developed in Japan, although I have to say that cosplay is really indirectly inspired by the masquerades and the costume competitions that started in the United States in the sci-fi comic book community. So it’s very interesting. It’s this sort of cultural interchange that I’ve always been fascinated by where you have these two countries that are kind of reflecting each other and sending influences back and forth to each other, and interpreting a phenomenon in slightly different ways.
For the complete interview, click here.
Isn’t Japan Supposed to be Polite?
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Posted by Benjamin Martin, a 5th year JET in Okinawa, publisher of the blog MoreThingsJapanese.com and author of the YA fantasy novel Samurai Awakening (Tuttle).
For those of you who don’t know, I spent my first three years in Japan living on Kitadaito Island. Kitadaito is a small island 320km east of the mainland of Okinawa. While I was there, I experienced the close community of rural Japan, and started writing. A bit over a year ago, I moved to Kumejima which his far larger. Since this is my last year with the JET Programme, I decided to visit Kitadaito during their annual Daitogusai Festival. While I still stayed in contact with many people from Kitadaito, and even saw them occasionally on the mainland, it was the first time I had really seen everyone in over a year.
A year might not seem like a long time to you, but in Japan things can change a lot. Teachers, doctors, and other civil servants often change jobs every few years. On Kitadaito, Junior High graduates have to leave the island since there is no high school for them. So even though it had only been a year, some students and friends were gone, many students had gotten bigger or changed, and there were new people to meet.
Perhaps most surprising was the fact that I had changed too. When I came to Japan I weighed 80kg (that’s 176lbs for all you non-metric people). If you’ve read Samurai Awakening, you probably figured out I played a lot of sports while I was there, and with all the running and sports festivals, I kept in decent shape. Things change though
Back to Daito
So last month, I went back to Kitadaito for 5 days. Nearly the first thing, every single person said to me was “太った” (futotta). Now if you plug that into Google Translate, you’ll get a translation of “Fat” with alternatives of “Chubby” and “Plump.”
Why did literally at least 15 people say this to me on my first day back? Well because when I went I was about 91kg (200lbs). But aren’t Japanese people supposed to be polite? Don’t they ignore stuff so that they can live through dealing with stuffed subway cars and close quarters? Strangely enough, there’s a lot going on in that simple little phrase, and a lot of different meanings.
…Read the full article at MoreThingsJapanese.com
WIT Life #218: Hold These Truths
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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.
This weekend I went to see the heralded play Hold These Truths being shown at the 14th Street Y. It starts Joel de la Fuente as Gordon Hirabayashi, second generation Japanese-American who defied Executive Order 9066, which led to the forced interment of Japanese Americans in camps during World War II. De la Fuente (10-year veteran of Law and Order SVU) brings his proven acting chops to this one-man show, in which he plays not only the role of Hirabayashi himself, but also those of family, friends, law enforcement, lawyers, etc.
The play traces Hirabayashi’s journey as a boy growing up in Seattle to university student to imprisoned activist to the eventually taking of his case all the way to the Supreme Court. Unfortunately the Court unanimously rules against Hirabayashi and the other two Japanese-American resistors, but he is vindicated when Read More
I’ll Make It Myself!: Halloween Taste-Testing: Koshiyama Kanseido Pumpkin Dorayaki
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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 web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Image from Koshiyama Kanseido. (http://www.koshiyamakanseido.jp/shopping/kisetsu/halloween.html)
This is a bit ぎりぎり since Halloween is right around the corner, but if you are in Kanazawa or will be there this weekend for Halloween festivities, be sure to try the pumpkin dorayaki at Koshiyama Kanseido.
WIT Life #217: David Mitchell’s Japan connection
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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 week I had the chance to see English author David Mitchell at Symphony Space. He appeared with several actors who read short stories he had selected as some of his favorites, and then Campbell Scott read a sample from his novel Cloud Atlas. Mitchell was alternatively humorous and self-deprecating, and he offered many insights into what had grabbed him about the short stories he had picked as well as the way he pursues his craft.
Cloud Atlas is actually composed of six interlocking novellas that span centuries and characters, and they are connected by the theme of souls being reborn in different places and times. Cloud Atlas is challenging to read at times, but really fascinating stuff so totally worth it. The movie version is being released later this week, and I’m very eager to see how much Read More
I’ll Make It Myself!: Pumpkin Spice Latte with Kabocha Purée (Bonus: Pumpkin Pie Spice Recipe)
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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 web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to L.M.at jetwit [at] jetwit.com.
If every Japan food blogger is required by law to cover okonomiyaki (twice), then every food blogger in the US and Canada is required to offer a homemade version of Starbucks pumpkin spice latte.
The most popular variety has pumpkin purée rather than syrup mixed into it. Whether you live in Japan or the US, you don’t have to worrying about buying canned pumpkin before the Thanksgiving hoarders get to it or even stocking up on the orange pumpkins that seem to disappear on November 1 to make your own purée. Where there is squash, there can be “pumpkin” spice latte. No import store required.
I’ll Make It Myself: Halloween Taste-Testing: Mister Donut and Doughnut Plant
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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 web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I distinctly remember saying last year that I wished that Mister Donut would get a pumpkin-flavored doughnut, and this year, my wish came true!
I’ll Make It Myself: Kabocha Squash Purée (Pumpkin Purée Substitute)
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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 web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Trying to shift your mentality of “I can’t have it because I can’t buy it in Japan” to “I’ll make it myself!” is hard. Really hard. For example, let’s take my recent discovery of how to purée kabocha to substitute for pumpkin purée/canned pumpkin in American recipes. Kabocha and pumpkin have different textures. Pumpkin has more water content, so mashing and processing boiled or baked pumpkin (something I might have phoned my mom about in grad school) results in a texture like thick applesauce. Mashed kabocha is more like mashed potatoes.
Trying to substitute mashed kabocha for canned pumpkin does not work. This is what I was told, and it’s true. But that doesn’t mean you can’t purée it by adding water and blending.
I know, I know.
WIT Life #216: Japanese Food Frenzy
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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.
This past weekend I attended two food events where aspects of Japanese cuisine were being highlighted, the NYC Wine and Food Festival and the Japan Block Fair. At the first, sake was being promoted by the Japan National Tourist Organization (JNTO), and my friend I enjoyed sampling some from the brand Momokawa. Kikkoman also had their own booth, where they were offering panko coated kara-age as well as the three different sauces of sriracha, wasabi and soy. During the Japanese news broadcast I watch every morning, Kikkoman’s kara-age commercials have become Read More
I’ll Make It Myself!: Halloween Taste-Testing: Pumpkin Pudding Kit Kats
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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 web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Last year, Kit Kat introduced special pumpkin cheesecake flavor for Halloween. Although I liked it quite a bit, I was a little confused as to why the package described pumpkin cheesecake as a “traditional Halloween food.” This year, Kit Kat opted for a new limited-time Halloween flavor, Pumpkin Pudding (パンプキンプリン).
Let’s compare:
2011:
2012:
I’ll Make It Myself!: Baba Ghanoush (Roasted Eggplant and Sesame Spread)
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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 web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and 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.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I’ve covered bread here, so let’s move on to sandwich fillings, specifically pita. Hummus or falafel seem like obvious choices and are very easy to make at home if you can get the ingredients. In Ishikawa, chickpeas are mostly relegated to the import stores (and are expensive), and my first blender was a cheap plastic thing that did not like anything with a consistency harder than melted butter. Hummus, therefore, was not a food I could make consistently while living out in the country.
Fortunately, I discovered baba ghanoush after yet another incident where I had too many eggplants. This magical food solves all of the making-hummus-in-Japan problems. This eggplant-based spread uses no chickpeas, which means no special trips to the import store; eggplants are plentiful and cheap; and the soft consistency of the vegetable base means you won’t murder your blender. Instead of tahini, which is also import-store-only, we’re going to use white nerigoma, Japanese sesame paste. Tahini is a paste made of roasted sesame seeds; nerigoma is paste made with sesame seeds that haven’t been roasted, so to get a smokier flavor, we’re going to add cumin.
