{"id":38994,"date":"2016-01-12T07:00:11","date_gmt":"2016-01-12T11:00:11","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=38994"},"modified":"2018-03-29T00:33:51","modified_gmt":"2018-03-29T04:33:51","slug":"ill-make-it-myself-crying-a-thousand-beautiful-tears-into-my-tofu","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2016\/01\/12\/ill-make-it-myself-crying-a-thousand-beautiful-tears-into-my-tofu\/","title":{"rendered":"I&#8217;ll Make It Myself!: Crying a Thousand Beautiful Tears into my Tofu"},"content":{"rendered":"<p>L.M. (CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0<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>\u00a0Ze works in international student exchange;<\/em><em>\u00a0writes\u00a0<\/em><a href=\"http:\/\/illmakeitmyself.net\/\"><strong>I\u2019ll Make It Myself!<\/strong><\/a><a href=\"http:\/\/illmakeitmyself.net\/2015\/05\/16\/ful-medames-with-fresh-fava-beans\/\">,<em>\u00a0a blog about food culture in Japan and the US; curates\u00a0<em>The\u00a0<\/em><\/em><\/a><em><em><a href=\"https:\/\/jetwit.com\/wordpress\/category\/category\/category\/category\/2012\/03\/18\/category\/category\/category\/category\/category\/category\/rice-cooker-chronicles\/\"><strong>Rice 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 admins\u00a0<strong><a href=\"http:\/\/www.linkedin.com\/groups?gid=4803196&amp;trk=myg_ugrp_ovr\">The JET Alumni Culinary Group<\/a><\/strong>\u00a0on LinkedIn.<\/em><\/em><\/p>\n<p><a href=\"http:\/\/illmakeitmyself.net\/2016\/01\/11\/crying-a-thousand-beautiful-tears-into-my-tofu\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/illmakeitmyself.files.wordpress.com\/2016\/01\/kyotofu-fujino-ill-make-it-myself-3.jpg?w=1686\" alt=\"\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>On my business trip, I had an overnight in Kyoto, and my coworker and I stopped to get lunch at Kyoto Station before going to our hotel. While I\u2019m partial to the \u201csolid tofu\u201d (<a href=\"http:\/\/www.ishikawa-kaga-hakusan.jp\/food.html\"><em>katat\u00f4fu<\/em>\u00a0[\u5805\u8c46\u8150<\/a>]) of the Kaga region, I also love Kyoto\u2019s <em>yuba\u00a0<\/em>(\u3086\u3070, \u6e6f\u8449), the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Tofu_skin\">\u201ctofu skin\u201d<\/a>\u00a0and didn\u2019t want to leave the city without eating some. We\u00a0stopped at Kyotofu Fujino (\u4eac\u8c46\u5bcc\u300c\u4e0d\u4e8c\u4e43)\u300d, the <a href=\"http:\/\/www.kyotofu.co.jp\/shoplist\/isetan\">Kyoto JR Station\u2019s location <\/a>of Kyotofu Fujino (note the different kanji: \u4eac\u3068\u3046\u3075\u85e4\u91ce) and ordered a set lunch.<\/p>\n<p>And then proceeded to weep into our tofu.<\/p>\n<p><a href=\"http:\/\/illmakeitmyself.net\/2016\/01\/11\/crying-a-thousand-beautiful-tears-into-my-tofu\/\"><em><strong>Click HERE to read MORE.<\/strong><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L.M. (CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight.\u00a0Ze works in international student exchange;\u00a0writes\u00a0I\u2019ll Make It Myself!,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in [&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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,70,396,6],"tags":[207,398,399,1347],"class_list":["post-38994","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-kyoto","tag-tofu","tag-vegetarian","tag-yuba"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-a8W","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/38994","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=38994"}],"version-history":[{"count":4,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/38994\/revisions"}],"predecessor-version":[{"id":42879,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/38994\/revisions\/42879"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=38994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=38994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=38994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}