Report by Carol Saad, photos by Nicholas Jones
Chef Jamie Oliver says, “Good Food is a global thing.” The love of food crosses cultural barriers, and is a wonderful way to meet new people and make new friends. In July, several JET Alumni came together to continue an annual tradition: to teach outgoing JETs how to make some basic Japanese staples. This year, we made onigiri, pickled cucumbers, and tamagoyaki.
Our intrepid outgoing JETs braved the sweltering humidity of the city and got creative with their onigiri. They experienced what it was like to cook tamagoyaki in a kitchen with no air conditiontioning, which should be great practice for those living in some of the balmy parts of Japan.
When all the food was prepared, everyone got a chance to sit together and enjoy the fruits of their labour while the alumni reminisced about their own experiences in Japan, happily doling out advice. A very special thanks to Sonomi for bringing delicious curry for everyone to enjoy, and for running the cooking experience for five years in a row!
