More Bread Revolution and Guide to Flour. One of the biggest challenges–and triumphs– for me during these 2.5 years living in Japan has been creating bread products I could easily purchase back in the US: pitas, tortillas, flatbread, pizza dough. I experimented (usually disastrously) with a few things in year 1, namely pizza dough, which…
Roasted Vegetables and My Obsession with 安納芋
Orange sweet potatoes, ubiquitous in the US, are often nowhere to be found in Ishikawa. Depending on where you are in the prefecture, you can usually locate some in one brief part of late winter in the local-vegetable section of the grocery store with the Noto- and Kaga Yasai (heirloom vegetables from Noto [northern Ishikawa]…
サーチナで記事の翻訳が発行された (Foodpia Post Translated and Published on Searchina)
English below 日本語圏の読者の皆様、２０１２年３月６日にサーチナで載せられた「【米国ブログ】日本の多彩なストリートフード『奥の深さに感動』」という翻訳要点を読んでいただき、私自身のブログをご覧になって、本当にありがとうございます！又、サーチナの編集担当の田島波留様と山口幸治様が私の記事とブログを読んでいただき、要点をご翻訳して載せていただき、何よりも感謝しております。大変驚きました！笑 しかし、「奥の深さに感動」という表現、どちら書きましたか？３年間日本で住み、８年間日本語、日本の文化を勉強したので、露店とかストリートフードが新しい経験ではなかったです。。。又「外国人」の皆は観光客ではない。 私は「バイリンガル」ですが、英語が母国語なので、普通、英語でこのブログを書きます。このブログのテーマは「日本研究と専門した外国人のライターの視線として日本料理を体験して日本で料理を作ること」です。又、「誰でも日本で食べたい料理ができるぞ！」を見せてみたいと思っています。つまり、料理に興味があることと闘志きっかけに書いてきました。 英語で書いていますが、もちろん日本語でも英語でもコメントを書いていただければ嬉しいです。もし興味があれば、多分私は日本語で記事を翻訳して始めましょうか。 A summary of my post “Japanese Street Food and Foodpia Land 2012 (フードピアランド2012)” was translated and featured on the Japanese media site Searchina on 6 March 2012, bringing me over 2000 hits on the post. I usually don’t write in Japanese on this blog since I don’t usually have…
Japanese Street Food and Foodpia Land 2012 (フードピアランド2012)
I’ve noticed an increased interest by foreign bloggers and media regarding Japan’s (read: Tokyo, Kyoto) street food culture in the last month, and as I was at a large food fair in Kanazawa, I figured it was time to add my comments and photos to the table.
Kabocha-Stuffed Okonomiyaki
Every food blogger with an interest in Japanese food is required by law to have a post on okonomiyaki, so today, I’m going to show you how to make my favorite version, which is stuffed with my favorite vegetable, kabocha squash. Okonomiyaki (henceforth not italicized) is sometimes described as a savory pancake or as a…
Flexitarian: Spicy Fava Beans and Pork Stir-fry
Cheruko over at Hokuriku Expat Kitchen sent me Mark Bittman’s New York Times article “We’re Eating Less Meat. Why?” the other day, and we were both pretty excited to see the new term he had coined for people like us: flexitarians, those who eat vegetarian most of the time. That is, my diet is based…
Hîragi, Shirakawa-go
When I visited Shirakawa-go over the long weekend in January, I found Hîragi, a cute restaurant along the snow-covered the vehicle-access road to the lookout point in Ogimachi, Shirakawa-go. I was intrigued, of course, because one of my favorite kanji is 柊 (hîragi), holly, because the radicals mean tree-winter. What sealed the deal was the…
Minoh Brewery and Beer Belly, Osaka
After several trips to the brewpub Beer Belly and to the actual Minoh Brewery, it’s about time I got around to reviewing my absolute favorite beer in Japan: Minoh Beer (箕面ビール), which operates from Minoh, Osaka. Readers of my blog know that I love craft beers, and also that finding a really good dark beer…
The Wrath of the Kitchen God
While working on a translation about osechi ryôri, the Japanese New Year’s meal, today, I came across a passage about how the meal is prepared in advance of the holidays to avoid using the cooking fire. From a practical standpoint, not having to cook while one’s extended family is visiting gives the primary household cook…
Cookie Exchange
Although my friends and I all seem to be pretty adamant about making very specific Thanksgiving dishes, I’m much more flexible about my Christmas meal as long as it’s good. Last year, my friend from Wakayama visited me, and we made a small Christmas dinner at my place: stuffed chicken breast, canned chunky cranberry sauce…
Spiced Persimmon Cake
桃栗三年柿八年 (momo kuri sannen kaki hachinen): it takes time to reap the fruit of one’s actions (lit. [It takes] three years for [planted] peach and chestnut trees, eight for persimmons [to bear fruit]) (ことわざ学習室） In late autumn and early winter (mid-Nov. to New Year), Omicho Market is awash in reds and oranges: strawberries, crabs, mikan,…
Homemade Thanksgiving
Despite my oft-mentioned love of turkey, I had actually never cooked one until this year. In between being a super serious high-school student buried in a stack of books during the holidays and being a super-serious undergrad/grad student visiting from out of state, still buried in a stack of books and often rushing to get…
I'll Make It Myself! 
You must be logged in to post a comment.