Features (articles)

A reader emailed me asking, how people celebrate Christmas in Japan.

My answer to that is ... "Not very well." But I get to pick and choose.

First of all, thank you so much to all of you who shared your food memories for our 4th Anniversary event. You made us laugh out loud, you made us chuckle, and you brought tears to our eyes. If we could we would have given the prize to everyone! But we only have one book in our budget...so, after a weekend of arguing back and forth, we finally selected one jewel out of a whole boxful of treasures: Mitch's entry, I Ate Love.

[Update: The winner is announced!]

This not quite food related, but I thought it might be of interest if you're reading this site and like to order Japanese books, DVDs and other media.

I go through books like I can go through a bag of potato chips. I order quite a lot of books almost every month from Japan. I don't have a local Japanese bookshop available, so I get everything from online stores.

I've ordered books in the past mainly from three sources: Amazon Japan, Yes Asia and JList. (Disclaimer: Just Hungry is an affiliate of all three companies, and product links do contain affiliate code that helps to pay costs for running the site.) Each has its advantages and disadvantages.

Just Bento, my new brand site dedicated to the making of bento box meals, is now officially open! It will have bento-specific recipes, tutorials and tips galore. While the majority of the bento box examples will be Japanese or Japanese-style bentos (geared and adapted for people who don't live in Japan), there will be foods and recipes from many other cuisines too, just as on Just Hungry.

The focus is on bento lunches for busy adults, especially those who are looking to using bento lunches to regulate healthy eating habits and/or lose weight. Why? Because that's how I use bento lunches. Late last year I made a resolution to try to lose some weight in 2007. While a lot of things I attempted in order to achieve that goal fell by the wayside, one of the things that 'stuck' was making bento lunches at least 2 to 3 times a week, if not more. So far, I have very slowly lost about 30 pounds (15 kg), and plan to keep going! I occasionally indulge in more luxurious and/or time-consuming bentos too, but that's all part of keeping things fun and loose.

Time is of the essence in the morning, so every bento example will be presented with a graphical timeline besides step-by-step instructions. (See Bento no. 1 for an example). Most bentos will be take less than 30 minutes to make, and the majority will clock in at 20 minutes or under.

There are already several articles up on the site. And no, Just Hungry will not be neglected; there'll be a lot of cross-referencing of tips, recipes and more between the sites.

Originally published on December 9, 2006: We won't be able to go to Provence this winter because of work, but I still dream about it, and plan for the next trip hopefully in the spring. Here is an article from our trip last year, about a wonderful truffle market in northern Provence. I hope you enjoy it!

The lady vendor with the intense blue gaze and the black beret on her head looks a little like a French Resistance worker from an old movie. She gestures with her hands as she talks, occasionally taking one of her wares gently in her slender fingers. Around her a curious group of people gathers, looking and sniffing intently, asking questions. I slowly inch my way to the front and look into the bowl, then up to her face, my meager French deserting me. She smile and tells me to pick one.

My general 'simple is better' attitude to food has continued into the fall. At the moment I'm not cooking much per se, but I am enjoying the foods that are so good at this time of the year. A lot of these foods share a similar quality, for which I can't think of an appropriate word in English to describe. There's a perfect word in Japanese though - hoku hoku. Hoku hoku is the word that is used for a starchy, dense, sweet flavor and texture. Think of roasted sweet chestnuts, winter squash, and sweet potatoes. Baked white potatoes can be hoku hoku too.

My favorite hoku hoku food is sweet potato - though I do mean the kind we get in Japan (called satsuma-imo), not the kind that's most commonly seen in the U.S. (and here in Europe too). The U.S. kind of sweet potato has an orange skin and bright orange-yellow flesh, but the Japanese kind that I grew up with has a pale cream-white flesh and pink-purple skin. It's less fibrous and sweeter than the orange-flesh kind, which I feel needs added sweeteners most of the time (which is why it's so great in sweet potato pie and the like).

In the last few years, there seems to have been a resurgence in the interest in macrobiotics in Japan. At least it does seem so judging from the magazine articles and cookbooks devoted to the subject.

If you're unfamiliar with macrobiotics, it's a form of almost-veganism (macrobiotics does allow for some fish) with quite idiosyncratic theories. It originated in Japan, was exported to the West, and gained popularity in some circles, especially the ones devoted to alternative lifestyles (like hippies and such). There's a tendency in Japan to get overly impressed by anything (or anyone) in Japanese culture that gets popular in other countries, which I think accounts for at least part of the renewed popularity of macrobiotics - or makurobi as it's abbreviated to - there. The macrobiotic diet has a lot of similarities to the traditional, or pre-WWII, diet, but isn't quite the same. It's also not the same as sho-jin cooking - elegant vegan cuisine that was originated by Zen Buddhist monks.

I've been generally trying to increase my repertoire of vegetable and grain based dishes this year (though I'm not a vegetarian), so I've done quite a lot of research into makurobi these past few months. There are plenty of very appetizing looking cookbooks coming out regularly, and I've collected quite a stack of them.

Yet it's quite unlikely that I'll be turning into a full-fledged macrobiotic convert any time soon. The main reason is that I can't fully buy into one of the central philosophies of the religion - I mean, theory - that of yin and yang foods. Basically the theory is that all foods have yin (dark or cold) and yang (light or warm) energies, and we are better off eating close to the center of the yin and yang scale. Foods that are at the center are generally things like whole grains, beans and other pulses, root vegetables (but not potatoes), and so on. Since macrobiotics did originate in Japan, brown rice is the king of grains.

Yesterday, we finally got to see Ratatouille (the movie that is, not the dish), when it opened in western or French-speaking Switzerland. The movie theater in Lausanne was only sparsely filled, though since the weather was so glorious, and it was Swiss National Day (sort of like Independence Day in the U.S. in terms of the way in which people celebrate it, with barbeques and fireworks) I guess that was sort of understandable. Anyway, my review, with many spoilers, follows after the jump.

At the moment, cherries are everywhere here in Switzerland. Roadside signs proclaim "Kirschen" or "Chriesli" (the Swiss-German dialect for cherries), luring you to farms and fruit groves and farm stores. They're on sale at the Migros supermarket too, for the busy person to pick up in a hurry.

When I get started on cherries, I can't seem to stop until I've had my fill, and I do mean fill, of that sweet, dark juice with a hint of sourness. Fresh cherries are so good that I just can't bring myself to do anything more than pop them in my mouth one after another, methodically spitting out the pits. I know there are numerous cherry recipes out there, but as delicious as things like cherry pie and cherry clafouti are, there's really nothing to beat the naked, unadorned cherry.