{"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’ll Make It Myself!: Crying a Thousand Beautiful Tears into my Tofu"},"content":{"rendered":"

L.M. (CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.\u00a0Ze works in international student exchange;<\/em>\u00a0writes\u00a0<\/em>I\u2019ll Make It Myself!<\/strong><\/a>,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0<\/em><\/em><\/a>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\u00a0The JET Alumni Culinary Group<\/a><\/strong>\u00a0on LinkedIn.<\/em><\/em><\/p>\n

\"\"<\/a><\/p>\n

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 (katat\u00f4fu<\/em>\u00a0[\u5805\u8c46\u8150<\/a>]) of the Kaga region, I also love Kyoto\u2019s yuba\u00a0<\/em>(\u3086\u3070, \u6e6f\u8449), the \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 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

And then proceeded to weep into our tofu.<\/p>\n

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

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 […]<\/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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t