News from your National AJET Rep: September ’11
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News from your National AJET Rep: September ’11

Greetings Hyogo! National AJET has been especially busy over the past month. I made the trek to Tokyo for Orientation A and B to meet and assist the incoming JETs! Hopefully you are all settled into your homes and schools by now and you are enjoying the perks of summer in Japan, which includes beach…

Kicchiri Kitchen: Grilled Chicken with Rayu Sauce (ラー油味のチキン)
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Kicchiri Kitchen: Grilled Chicken with Rayu Sauce (ラー油味のチキン)

Taberu-rayu sauce has become quite popular, and you can find it in most supermarkets. Normal rayu is chilli-infused sesame oil, which you will find at most Chinese restaurants or where gyoza are sold. The new taberu-rayu, or edible chilli oil, has a similar oil base (but not as spicy) with herbs and spices added to it. Add some taberu-rayu to chopped vegetables to make a delicious, fresh sauce.

Kicchiri Kitchen: Teriyaki (照り焼き)
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Kicchiri Kitchen: Teriyaki (照り焼き)

Teriyaki can be any fish or meat that has been cooked or broiled in a sweet soy sauce. In Western countries, it seems that teriyaki is considered a very ‘Japanese’ flavour, although it doesn’t seem to be so common in Japan. This recipe is extremely easy and adaptable, but most importantly it is absolutely delicious!…

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Hyogo AJET Welcome Message: July ’11

Hello Hyogo JETs! First, we have lots of people to whom we want to thank (in Japanese, ‘cause we want to be cool) for their hard work this summer – hopefully we’ve covered everyone. お疲れ様 (otsukaresama) to those of you who sweated through the JLPT this July (literally and figuratively)! If you’re still panicking, just…