Throughout my four years in Japan, I had to figure out solutions to issues with ingredient availability and cooking equipment to be able to eat the food I wanted. I’ve just started a new resource with some of my tips for what to substitute and what to make at home. Some of them seem really…
Tag: cooking in Japan
Cookpad Launches English Site (クックパッドの新しい英語でのレシピ)
Via Just Hungry. For those cooking in Japan, you may be interested to know that Cookpad, Japan’s most popular recipe site, is now being translated into English. I’m always a little skeptical of English-language guides to cooking in Japan, mainly because there are rarely ingredient translations and sometimes the measurements are in imperial instead of…
New Resource: Japan-Friendly Recipes Master List
While living in Japan, I often got frustrated with the availability of ingredients, recipes that didn’t work in my moven, and other challenges to cooking in a Japanese kitchen. Now that I’ve repatriated, I wanted to have a special place on this blog to share Japan-friendly recipes, both my own and those of others, for…
Bamboo Coconut Curry with Kabocha, Lotus Root, and Soy Beans
I’ve noticed a lot of people find my blog by searching for bamboo shoot recipes. This year, I wanted to develop a new recipe to add to the list and to make something other than bamboo-rice with the shoot I bought. My temporary roommate mentioned that she had seen a bamboo and kabocha curry at…
New Resource: Guide to Japanese Kitchen Appliances
On reflecting on four years of cooking in Japan, I wanted to share some of my thoughts about which kitchen appliances were useful and how larger appliances differ from their North American counterparts. If you’ve just moved to Japan and aren’t sure if you’d rather have a food processor or a blender, or if you’re…
Vegetarian Curry Nabe
Curry nabe is combination of two of Japan’s great comfort foods: curry-rice (karê raisu, カレーライス) and nabe (鍋). 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…
Mastering the Art of Cooking in Japan
Reposted courtesy of The Ishikawa JET Blog. What I wish I had owned when I moved to Japan: a cookbook made for foreigners. Not an English cookbook, not a cookbook about Japanese cooking, even, but a cookbook with metrics, names of ingredients in Japanese, notes on where to find things and how to use one’s…
I'll Make It Myself! 
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