I’ll Make It Myself!: “Roasted Vegetables and My Obsession with 安納芋”
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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 Japan: Kanazawa and 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 submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Orange sweet potatoes, ubiquitous in the US, are often nowhere to be found in Ishikawa. Depending on where you are in the prefecture, you can usually locate some in one brief part of late winter in the local-vegetable section of the grocery store with the Noto– and Kaga Yasai (heirloom vegetables from Noto [northern Ishikawa] and Kaga [central-southern Ishikawa]). This March, I found some “Kabocha Imo” (“kabocha squash potato,” かぼちゃ芋), a Noto Yasai, at Marue, and I also found a large bag of annôimo (安 納芋) in the basement grocery stores in the department store M’ZA. Orange sweet potatoes are not as cheap as I remember them being back home during my student days, but they’re every bit as delicious.
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Huffington Post article by Rikuzentakata JET alum Sarah Ruddy
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Former Rikuzentakata JET Sarah Ruddy, a web producer for New York Magazine, was recently by Huffington Post to write an article in connection with the one-year anniversary of the 3/11 Tohoku earthquake and tsunami. (On a side note, I noticed that Sarah mentions another JET alum in the article, author/humor writer Will Ferguson who wrote Hitching Rides With Buddha among other books.)
View from where Sarah's desk used to be in the Board of Education in Rikuzentakata
Here’s the article:
After The Tohoku Earthquake: ‘I Gave Up My Family For Dead’
http://www.huffingtonpost.com/sarah-ruddy/after-the-tohoku-earthqua_b_1335092.html#s770689
Here’s an excerpt:
My decision to go back was not about whether I should but how soon I could. I was determined to do whatever I could to help. I was often asked if I was afraid of another earthquake and tsunami occurring or how the radiation would effect me. There are plenty of dangers in the world that we can’t predict or prevent. They shouldn’t stop us from experiencing life.
I ended up going last November, seven months after the tsunami hit. I was welcomed by friends and generously offered a place to stay. I heard their stories of that day and the seven months that followed. The improvements made in that time were incredible.
I volunteered in Rikuzentakata and Ofunato, the city immediately north, and returned to my former schools to help out with classes. The people I volunteered with were from all over Japan, including students who were on break, retired couples who had free time and curious people who wondered how anyone could have survived. I spent long hours digging through fields of sediment and debris.
JET alum journalist Graham Shelby’s latest article on Fukushima 03.11.12
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Graham Shelby (Fukushima-ken, Ishikawa-shi, 1994-97) has published a thoughtful piece on Fukushima, this one on Kentucky news site, Kentucky.com, in addition to previous radio and written pieces he has done for NPR and other news outlets.
“Quake, tsunami a year ago refreshed Kentuckian’s memories of time in Japan”
By Graham Shelby – contributing write
Posted: 12:00 AM on March 11, 2012
Twenty-three years old and eager to get out of my hometown, I left Lexington for Japan. In the summer of 1994, I took a job teaching English in Ishikawa, a small town surrounded by rice fields and forested hills in Fukushima Prefecture, about 100 miles north of Tokyo.
Click here to read the full article: http://www.kentucky.com/2012/03/11/2104978/quake-tsunami-a-year-ago-refreshed.html#storylink=misearch
Kameoka Diaries #7 by Lars Martinson
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Lars Martinson (Fukuoka-ken 2003-2006), author of the graphic novels Tonoharu: Part Two andTonoharu: Part 1, has just just published the latest edition of his new cartoon series called“Kameoka Diaries“ about his return to teaching English, this time in Kameoka, Kyoto.
Click here to read the Kameoka Diaries #7.
http://larsmartinson.com/kameoka-diaries-7/
Return to Tohoku: Fukushima Update 03.07.12 by Brent Stirling
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Here’s another Fukushima update from JET alum Brent Stirling, one of the 20 Tohoku region JET alumni selected by the Ministry of Foreign Affairs (MOFA) to return to their town to both engage in volunteer efforts and also help document and share what’s going on there.
Click here to read other Return To Tohoku updates on JETwit. You can also check the JETAA USA website post (“JET Alums Return to Tohoku”) for additional information.
By Brent Stirling (Fukushima-ken, Fukushima-shi, 2006-10)
It’s been almost a year since the Great East Japan Earthquake and almost six months since I returned to Fukushima and this will be the first thing I have posted about it since my week long adventure into the place I called home for so long.
I have agonized over the writing of this for months now. While in Fukushima, I learned, saw and felt so many new things. The main feeling I came away with after having been there was one of inspiration. The people in Fukushima, foreigners and Japanese, were all so very inspirational. The vigor that they put into the community there and how they defend and care for Fukushima and it’s reputation was nothing short of remarkable.
I’ll be honest, while I did go back to Fukushima on the Japanese Ministry of Foreign Affairs’ dime, my main motivation for going back wasn’t …..
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I’ll Make It Myself!: “Japanese Street Food and Foodpia Land 2012 (フードピアランド2012)”
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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 Japan: Kanazawa and 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 submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I’ve noticed an increased interest by foreign bloggers and media regarding Japan’s (read: Tokyo, Kyoto) street food culture in the last month, and as I was at a large food fair in Kanazawa, I figured it was time to add my comments and photos to the table.
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WIT Life #192: New York Boom in Japan
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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 am heading home after spending two glorious weeks in Japan enjoying delicious food, soakin
g in multiple onsens, meeting up with natsukashii friends and running two marathons! Needless to say I feel a bit sabishii about leaving, but I am already looking forward to my annual visit next year.
One thing I noticed more than before was an increase in advertising that utilizes the concept of “New York” to appeal to customers. In many cases this seemed to be a very loose correlation, but nonetheless effective. I first spotted the “Big America” burger being advertised at McDonalds. Pictured here, you can see that in katakana it says “Broadway Burger.” I’m not sure what qualifi
es it as such, but the size is definitely larger than your standard Japanese burger.
My next sighting was at Burger King, which is offering the NY Sundae (BK New York Style Sweets). This sundae, which comes in regular and raspberry, features crunchy French toast with ice cream on top. I don’t know what about this sundae makes it “New York Style” and didn’t have a chance to sample it, but I could see that being a delicious combination. I love how they put a mini Statue of Liberty in the middle of the product name to enhance its authenticity. 
However, I will take Japanese style sweets over New York ones any day, and certainly enjoyed my share of wagashi on a daily basis during this trip. I am always sure to leave Japan with some of its various KitKat flavors, and this time I found both green tea and cherry blossom green tea (limited edition for sakura season) at the airport. I also searched for azuki which is one of my favorites, but didn’t have any luck. I saw wasabi but opted to pass on that one…
Kameoka Diaries #6 by Lars Martinson
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Lars Martinson (Fukuoka-ken 2003-2006), author of the graphic novels Tonoharu: Part Two andTonoharu: Part 1, has just just published the latest edition of his new cartoon series called“Kameoka Diaries“ about his return to teaching English, this time in Kameoka, Kyoto.
Click here to read the Kameoka Diaries #6.
http://larsmartinson.com/kameoka-diaries-6/
WIT Life #191: Multiple marathons and Honolulu highlights
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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.
Tomorrow I head to Kumamoto, my home for three years during JET, to participate in the inaugural Kumamoto Marathon which will be held next weekend. The following weekend I will go up to Tokyo to participate for the fifth time in their amazing marathon. I’m looking forward to not only the running, but catching up with natsukashii friends, eating oishii food and most of all onsen!!!
Speaking of oishii food, 
I recently enjoyed the Hawaiian version of wagashi at my favorite shop in Honolulu, Kansai Yamato. This small stall in the food court of the fantastic Ala Moana mall sells handmade mochi in funky flavors like Kona coffee, mango and Oreo as well as Read More
I’ll Make It Myself: “Kabocha-Stuffed Okonomiyaki”
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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 Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
Every food blogger with an interest in Japanese food is required by law to have a post on okonomiyaki, so today, I’m going to show you how to make my favorite version, which is stuffed with my favorite vegetable, kabocha squash.
Okonomiyaki (henceforth not italicized) is sometimes described as a savory pancake or as a Japanese pizza. What it actually entails is a batter made mainly of flour, egg, water, and baking powder, which is mixed with finely chopped cabbage and seasonings. To this batter, one adds meat or vegetable “toppings” (hence the pizza comparison) to one’s liking (hence the name, which could be translated as the “As You Like It Cooked Item”). This mixture is cooked in a frying pan or on a griddle and topped with okonomi sauce, mayonnaise, nori (seaweed), and bonito flakes.
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Kameoka Diaries #5 by Lars Martinson
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Lars Martinson (Fukuoka-ken 2003-2006), author of the graphic novels Tonoharu: Part Two andTonoharu: Part 1, has just just published the latest edition of his new cartoon series called“Kameoka Diaries“ about his return to teaching English, this time in Kameoka, Kyoto.
Click here to read the Kameoka Diaries #5.
http://larsmartinson.com/kameoka-diaries-5/
Why Japan does not celebrate the Lunar New Year to the extent of its Asian neighbors
By Jessica Kennett Cork (CIR, 1997-2000, Hiroshima-ken)
With the large number of Asians in the U.S., it was hard to overlook the fact that the Year of the Dragon by the lunar calendar began on January 23. But had we been in Japan, January 23 would have passed quite uneventfully. Have you ever wondered why Japan does not recognize the lunar New Year to the extent of its Asian neighbors? And as we approach the Doll Festival (Hina Matsuri), has it ever struck you as odd that this festival is also called the Peach Festival, and yet March 3 is way too early for peach blossoms? The explanation is actually quite fascinating. Read More
I’ll Make It Myself!: “Flexitarian: Spicy Fava Beans and Pork Stir-fry”
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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 Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
Ishikawa is a good source of locally-raised pork, which I discovered when I set out to make today’s recipe. Fava beans, sora mame（空豆), are all over Kanazawa right now (though my vegetable almanac says they are a late spring bean), and they really compliment the sweet onions and spicy pork in this stir-fry.
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I’ll Make It Myself!: “Hîragi, Shirakawa-go”
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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 Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
When I visited Shirakawa-go over the long weekend in January, I found Hîragi, a cute restaurant along the snow-covered the vehicle-access road to the lookout point in Ogimachi, Shirakawa-go. I was intrigued, of course, because one of my favorite kanji is 柊 (hîragi), holly, because the radicals mean tree-winter. What sealed the deal was the menu: I wanted to introduce my friends to hôba miso yaki（朴葉味噌焼き), and they wanted to try Hida beef (飛騨牛).
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WIT Life #190: Air Kei’s Historic Run to Australian Quarters!
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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.
Kudos t
o 22-year old tennis pro Kei Nishikori for being the first Japanese man in 80 years to reach the quarterfinals of the Australian Open! Unfortunately, once there he was vanquished in straight sets by Scot Andy Murray, but his impressive showing in his previous five-set win over France’s Jo-Wilfred Tsonga bumps his world ranking up to 20 from 26.
Nishikori, who currently lives and trains in Florida, is known as “Air Kei” for his leaping groundstrokes. I can attest to the fact that watching his play is thrilling. A few years ago I caught a match of his at the US Open that turned into a nail-biting five-setter, and was hooked.
Here’s hoping he can build on this impressive showing in Australia and have further success in 2012!
