Food homesickness is the plague of not just expats but those who move from region to region– for example, Homesick Texan is a food blog about recreating Texan/TexMex cuisine in New York. The way the author writes about food memories and the problems recreating beloved foods when you can’t always find ingredients really resonates with me as a foodie and expat.
As for home baking, if you consider the Japanese home kitchen, you’ll see why cookies are considered to have high technical difficulty here. A cake can be poured into a rice-cooker or a pan and generally cooked all at once, but cookies tend to be baked in batches. While a full-size oven can accommodate large cookie sheets, baking about 24 cookies at a time, an oven range, which is about the size of a microwave, can usually only take 6-9 at once, and that’s if they don’t expand.
Luckily for the cookie-lovers of Japan, I’ve spent several years working on cookie recipes that actually work in the oven range. You can adapt many recipes from back home by using these general tips for successful cookie baking in Japan: