{"id":22652,"date":"2011-11-21T11:44:41","date_gmt":"2011-11-21T15:44:41","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=22652"},"modified":"2016-12-05T16:09:42","modified_gmt":"2016-12-05T20:09:42","slug":"ill-make-it-myself-%e3%83%99%e3%83%bc%e3%82%ac%e3%83%ab%e9%9d%a9%e5%91%bd-whole-wheat-bagels","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2011\/11\/21\/ill-make-it-myself-%e3%83%99%e3%83%bc%e3%82%ac%e3%83%ab%e9%9d%a9%e5%91%bd-whole-wheat-bagels\/","title":{"rendered":"I&#8217;ll Make It Myself&#8211; \u30d9\u30fc\u30ac\u30eb\u9769\u547d: Whole-Wheat Bagels"},"content":{"rendered":"<p><em><strong>L.M. Zoller <\/strong>(CIR <a href=\"http:\/\/www.hot-ishikawa.jp\/f-lang\/english\/index.html\">Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em><strong><a href=\"http:\/\/ishikawajet.wordpress.com\/2011\/09\/07\/master-cooking-in-japan-with-the-ishikawa-kitchen\/\">The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.<em> A writer and translator for <\/em><strong>The Art of Japan: Kanazawa<\/strong><em> and <\/em><strong>Discover Kanazawa<\/strong><em>, ze also writes <\/em><strong><a href=\"http:\/\/illmakeitmyself.wordpress.com\/\">I\u2019ll Make It Myself!<\/a><\/strong>,<em> a blog about food culture in Japan.<\/em><\/p>\n<p><strong>\u3082\u3061\u3082\u3061 (<em>mochimochi<\/em>): springy (texture)<\/strong><\/p>\n<p>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, \u201cThat\u2019s not a bagel. That\u2019s a piece of bread shaped like a bagel.\u201d It\u2019s probably for the best that he doesn\u2019t find out what sort of things pass for \u201cbagels\u201d in Japan\u2013it\u2019s more like \u201ccake shaped like a bagel.\u201d Sometimes you can get passable bagels in the chain bakeries of Kanazawa, and Kaldi Coffee sometimes has imported frozen bagels, but they\u2019re a bit pricey. Either way, it\u2019s not just like popping over to Espresso Royale for a fresh Barry\u2019s Bagel during an intense paper-writing session.<\/p>\n<p>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\u2019re so widely available.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/illmakeitmyself.wordpress.com\/2011\/11\/22\/%E3%83%99%E3%83%BC%E3%82%AC%E3%83%AB%E9%9D%A9%E5%91%BD-whole-wheat-bagels\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/illmakeitmyself.files.wordpress.com\/2011\/11\/img_0114.jpg\" alt=\"\" width=\"608\" height=\"456\" \/><\/a><\/p>\n<p style=\"text-align: left\"><a href=\"http:\/\/illmakeitmyself.wordpress.com\/2011\/11\/22\/%E3%83%99%E3%83%BC%E3%82%AC%E3%83%AB%E9%9D%A9%E5%91%BD-whole-wheat-bagels\/\"><em><em>CLICK HERE to read the full post.<\/em><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019ll Make It Myself!, a blog about food culture in Japan. \u3082\u3061\u3082\u3061 (mochimochi): springy (texture) Back in my language-school [&hellip;]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,70,396,6],"tags":[449,450,452,451,453],"class_list":["post-22652","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-bagel","tag-cooking","tag-homemade","tag-recipes","tag-vegan"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-5Tm","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/78"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=22652"}],"version-history":[{"count":3,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22652\/revisions"}],"predecessor-version":[{"id":40622,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22652\/revisions\/40622"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=22652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=22652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=22652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}