しっとりした (shittori shita): moist (food) It’s been a rough couple of weeks here in Japan, and even though my region is perfectly fine and safe, the mental strain of having to reassure people that we are not being irradiated is starting to wear on us. The latest (actual) issue with the Fukushima plants has been…
Category: From Scratch
My Secret Weapon: Chocolat Brewery Cupcakes
This post appeared in the July 2011 Japan Blog Matsuri “Drinks in Japan,” hosted at NihongoUp. ほろ苦い (horonigai): bittersweet; something that has a strong taste adults favor “Can I lick the bowl?” As Japan gears up for White Day, the day when men who received chocolate for Valentine’s Day prepare to return the favor, the…
The Quest for Kabocha Curry, Part 2: Raisin Flatbread
Note, 2018: My attempts at recreating curries and naan I ate in Indian restaurants in Japan were part of my interest in non-Japanese cuisine and food narratives in Japan. The chefs had adjusted for the local palate but imported certain ingredients in bulk, and I had adjusted for my home kitchen, where I didn’t have…
The Quest for Kabocha Curry
Note, 2018: This recipe is one of the most interesting to me from an international standpoint in that I was trying to recreate a restaurant dish from Indian restaurants that specialized in curry in Japan. They had adjusted for the local palate but imported certain ingredients in bulk, and I had adjusted for my home…
Welcome to My Laboratory: Yogurt From Scratch
発酵乳 (hakkounyuu): fermented milk, yogurt. Yogurtis commonly called ヨーグルト (youguruto) in Japanese, after the Turkish term also used in English. I have a Master’s Degree–in Science Japan Studies! Updated 8/29/2012. My 2011 New Year’s resolution is to reduce my plastic waste, and the best way I know how to do this is to be a…
I'll Make It Myself! 
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