It’s not the heat, it’s the humidity

Summer in Japan is, to put it bluntly, brutal. This is particularly true where I live, in Saitama prefecture, just outside Tokyo. Thanks to Saitama’s geography – it’s essentially a giant, flat plain – the residual heat and smog of the city get trapped in its valleys and lowlands, with no promise of relief from the cooling ocean breezes that reach Chiba prefecture to the east.

This year, with everyone doing their best to conserve electricity after the accident at Fukushima, the need to stay cool is more pressing than ever.

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Gyoza

Growing up, one of my favorite meals was Chinese food from the take-out place near my family’s house in Brooklyn. The restaurant, which stood (and still stands!) across from the local police station and pizzeria, served up the typical rotation of heavily sauced and overly sweet Chinese-American favorites. We always ordered cold sesame noodles, garlicky stir-fried broccoli and beef, and sweet and sour chicken, with its cloak of bright orange sauce studded with juicy chunks of canned pineapple. This last dish was my favorite, for at the time it seemed like a delightfully sophisticated version of chicken nuggets.

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