The questions they asked are more about my taste in geekdom than food, so if you ever wondered what I do when I’m not contemplating my next meal, read away!
Every year, I like to do a Halloween-in-Japan post to track the increasing popularity of the holiday and see how Japanese marketers and people celebrate it. Since I’m Stateside this year, I’d like you to help!
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 obvious, but they weren’t to me at the time.
Putting the focus on links about Japanese food, I submit for your approval adorable animal doughnuts, what is and isn’t healthy about “the Japanese diet,” wagashi, and more!
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 metric, so I decided to poke around. And just so Searchina doesn’t get any funny ideas about my omg wacky American blog, I’m going to do this bilingual style.
In this much belated edition of Kitchen Library: “fun” with moving, I love Fremont, and retro food links.
During Dragon Fest, I headed over to the Wing Luke Museum of the Asian Pacific American Experience. Although I had initially gone to see the art exhibitions, I also discovered that the museum includes the storefront of the former Yick Fung Co. grocery, preserved as it was when it closed in 2008. The store was run by James “Uncle Jimmy” Mar (1914-2012), who donated the building that now houses the third incarnation of the Wing Luke Museum.
In this Kitchen Library: cooking without recipes, the best pies in Fremont (not the worst in London), and the history of bourbon.
Cooking Sans Recipes
First of all, 待たせた, blackberries. I’ve been waiting.
In this Kitchen Library (Reader), articles on gendering food, fear of “fatty foods,” History of the Food World Part 1, and a cake rant. By the way, some of these have shown up on my Twitter, Facebook, and Tumblr pages–follow me there for your daily dose of fandom sweets, craft beer news, and gender rants.