{"id":28780,"date":"2013-02-02T02:05:34","date_gmt":"2013-02-02T06:05:34","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=28780"},"modified":"2013-02-02T02:05:34","modified_gmt":"2013-02-02T06:05:34","slug":"ill-make-it-myself-vegetarian-curry-nabe","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2013\/02\/02\/ill-make-it-myself-vegetarian-curry-nabe\/","title":{"rendered":"I’ll Make It Myself!: Vegetarian Curry Nabe"},"content":{"rendered":"

Leah Zoller\u00a0<\/strong>(CIR\u00a0Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of\u00a0<\/em>The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.\u00a0A writer and web administrator for\u00a0<\/em>The Art of Travel<\/strong><\/a>, she also writes\u00a0<\/em>I\u2019ll Make It Myself!<\/strong><\/a>,\u00a0a blog about food culture in Japan, and curates\u00a0The\u00a0Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan, and The JET Alumni Culinary Group<\/a><\/strong> in LinkedIn.<\/em><\/em><\/p>\n

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to Leah at\u00a0jetwit [at] jetwit.com<\/strong>.<\/em><\/p>\n

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Curry\u00a0nabe<\/em>\u00a0is combination of two of Japan\u2019s great comfort foods: curry-rice (kar\u00ea raisu<\/em>, \u30ab\u30ec\u30fc\u30e9\u30a4\u30b9) and nabe (\u934b). Curry-rice is a Japanized version of Indian curries via Britain: served with rice, this dish is a thick, brown sauce, more sweet than spicy, combined with onions, carrots, potatoes, and chicken or beef, which are sauteed before boiling in the sauce. If mac \u2018n\u2019 cheese and spaghetti are the epitome of basic American home cooking, curry-rice tops Japan\u2019s list.<\/p>\n

Most curry roux in Japan contain meat extracts (beef, pork, or fish are the most common). I am found of\u00a0Sokensha<\/a>\u2018s vegan* curry \u201cflake type\u201d roux (\u690d\u7269\u7d20\u6750\u306e\u672c\u683c\u30ab\u30ec\u30fc), which is sold in health-food stores like\u00a0Noppo-kun<\/a>\u00a0but can also be ordered online. I like the\u00a0\u201cspicy\u201d one (\u8f9b\u53e3)<\/a>, even though it\u2019s not all that spicy.Haiku Girl<\/a><\/em>\u00a0recommends S&B\u2019s\u00a0Torokeru (\u3068\u308d\u3051\u308b) curry roux blocks<\/a>, and this\u201cCurry for Vegetarians\u201d<\/a>\u00a0by Sakurai is also vegan, though I haven\u2019t tried it.<\/p>\n

Then, of course, is the staple of Japanese winter cuisine:\u00a0nabe,<\/em>\u00a0from\u00a0nabemono<\/em>, which refers to foods cooked in a (clay) pot.\u00a0Nabe<\/em>, like curry-rice, is completely adaptable to taste: use whatever tofu, vegetables, and\/or meat you like and boil them in a broth of your choice. It\u2019s like non-committal soup, and it\u2019s great for casual dinner parties. You can purchase broth in a variety of flavors from soymilk to kimchi at any grocery store, but I prefer to make my own, and it\u2019s really quite simple. (How did you guess?)<\/p>\n

Click HERE to read more.<\/strong><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Leah Zoller\u00a0(CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight.\u00a0A writer and web administrator for\u00a0The Art of Travel, she also writes\u00a0I\u2019ll Make It Myself!,\u00a0a blog about food culture in Japan, and curates\u00a0The\u00a0Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking\/eating […]<\/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":[862,866,412,863,864,453,777,399,865],"class_list":["post-28780","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-curry-nabe","tag-curry-roux","tag-japanese-food","tag-nabe","tag-nabemono","tag-vegan","tag-vegetables","tag-vegetarian","tag-winter"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-7uc","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/28780","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=28780"}],"version-history":[{"count":1,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/28780\/revisions"}],"predecessor-version":[{"id":28782,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/28780\/revisions\/28782"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=28780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=28780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=28780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}