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One of my favorite bentos to buy at Takashimaya when we lived in Tokyo.

One of my favorite bentos to buy at Takashimaya when we lived in Tokyo.

Remembering Japan | 8 Years Later

Rachael White March 11, 2019

One of the things I became accustomed to early on in our time in Tokyo was the predictability. In a city so big and busy one would think chaos inevitable, I witnessed so many routines that made everything move like the parts of a well-oiled machine. Escalators were neatly organized with people standing in a single file line on one side, only crossing over to the other side if they were walking and needed to pass anyone standing still. This is something that has always stuck in my mind. Rules that are so easy and obvious, making life in a crowded place manageable.

This sushi stand was near Yoga Station, not far from our apartment.

This sushi stand was near Yoga Station, not far from our apartment.

When the earthquake hit, it started like any other. In fact, I was nearly positive that if I didn’t say anything, my 2nd grade students wouldn’t notice and it would be over in less than 10 seconds. I sat quietly, grading spelling tests and feeling the earth sway beneath my desk chair as the students chattered away while putting their folders in their backpacks before the weekend. But instead of the usual, brief quake, this one began to get stronger. And stronger. I calmly but firmly instructed the students to begin the protocol for large earthquakes by getting underneath their desks. Some of the children laughed, confused by their feelings of panic. Things were falling off the walls and my inflatable globe hanging from the ceiling swung violently back and forth. I remember watching it, waiting for it to be still for what felt like an eternity, before I was sure the earth was done shaking.

Spring in Japan | Set the Table #japan #tokyojapan #lifeintokyo #cherryblossoms

Following an announcement over the loud speakers, we lined up and headed for the soccer fields, the most open and safe place for us to be during the aftershocks. Students from kindergarten through 12th grade sat on the field, the ground visibly moving with each large aftershock. The sky alternated between sun, clouds, and rain. It felt like sky was swirling around unpredictably. I don’t know how long we sat there like that, but I could feel the panic bubbling up inside of me. I managed to keep it together until, at some point, my students began playing and laughing as they sat on the soccer field. In my state of shock, I raised my voice in a way that even I didn’t recognize. One of the parents, who happened to be at the school with us, helped me sit down and I took some deep breaths. I just couldn’t understand how or when this would all be over.

Fall in Japan | Set the Table #gingkotrees #japan #tokyojapan

I managed to get myself composed for the rest of the evening. It was almost 11pm before we were able to leave the school. I had not idea what we would find when we hopped on our bicycles for the short ride home. As we rounded street corners, we saw more and more people walking home from their offices. The major roads were bumper to bumper traffic. The normal patterns of Friday night in Tokyo were nowhere to be seen. It was eerily quiet, even with so many people out and about. Everyone was calm, but there was this feeling of controlled panic hanging in the air.

The following days felt very similar. Grocery store shelves were empty. Restaurants were closed. But the quiet never left. Everyone went about their days, routine or not, with the same face-saving calm as always. And I am thankful for it. In my head, I was absolutely freaking out. But watching the people around me handle everything with such quiet grace and braveness gave me a strength I didn’t know I had. I am not saying I handled any of it with nearly as much grace, but I certainly learned that calm and quiet is much more helpful than the alternative.

We watched as various Embassies evacuated people back to their countries, wondering what the future would hold for our students and our school. We cancelled our spring break trip to Vietnam and hopped on a plane to Minnesota to ride things out. A week later, we found out that I was pregnant with our oldest. I ended up staying in Minnesota until August based on the recommendation of my OB in the states. With the radiation in the air in Japan from the power plant in Fukushima, they felt it would be safer for the baby if I stayed away until things calmed down. That was the both the easiest and hardest decision I’ve ever had to make. I knew keeping my baby safe was important, but I also did not want to leave my 2nd grade students mid-year. I still struggle with the fact that I didn’t return to them, but I don’t regret keeping my baby safe.

Brunch in Tokyo | Set the Table #japan #tokyojapan
Tokyo Trains | Set the Table #japan #tokyojapan

Our oldest was born the following December. We welcomed our 9 pound baby into the world via emergency c-section. I was not able to get up and walk for a while and when we were in the hospital, a rather large earthquake hit. Not as big as the one on March 11, but big enough that I told Brad to take the baby and go if we had to evacuate. A few weeks later, while nursing in our apartment, I moved from the couch to underneath our dining room table during an earthquake. My newborn son had no idea and nursed through the whole thing. Many nights, I would wake up to an earthquake and run to the nursery just in case I needed to scoop him up and hide under a table or evacuate the building.

One of our last Izakaya meals in Japan before moving back to the U.S.

One of our last Izakaya meals in Japan before moving back to the U.S.

We, I , couldn’t live like that. I was suffering from PTSD, postpartum depression, and the usual new-mom anxiety. In June, we moved back to the United States. That was almost 7 years ago now. And this storyline is never far from my mind. Its like Kintsugi. When a dish breaks in Japan, it is repaired by filling the cracks with gold. I feel like this is period of my life created a crack in my surface that is never gone, but is now filled with stronger, more beautiful stuff.

Japan made an unexpected impact on my heart. It also gave me a resilience and appreciation for quiet, routine, and respect that I hope to carry with me forever.

In This & That, Travel Tags Japan Earthquake and Tsunami, Japanese Food, 3/11 Japan, japan
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Potato Okonomiyaki

Potato Okonomiyaki

Rachael White March 28, 2017

This Japanese savory pancake is every bread & condiment lover’s dream! It’s filled with veggies and piled high with umami toppings!

Read More
In Breakfast & Brunch, Kid Friendly, Lunch & Dinner, Vegetarian Tags Japanese Food, Japanese Recipe, Potatoes, Pancakes, easy recipe ideas, vegetarian recipe
1 Comment
Furikake-Butter-Ingredients-Set-the-Table.jpg

Furikake Butter

Rachael White June 26, 2014

Living in Japan for four years taught me a lot. One of the earliest things I learned was that food speaks volumes about our experiences. When we first moved to Japan my cooking repertoire was quite limited. I had a few Midwestern comfort food classics up my sleeve and some simple Italian dishes from some of the first cookbooks I owned as an adult. Other than that, I was at a bit of a dead end. It took me some time to realize that even the small, seemingly insignificant food items that we purchased on a regular basis would leave a noticeable mark on what comes out of my kitchen. This furikake butter is a perfect example.

Furikake-Butter-Recipe-Set-the-Table.jpg

Whether you make your own furikake or purchase it at an Asian market, it's a great condiment to have in your pantry. I love using it in compound butter because it adds a nice umami flavor. You can top a grilled steak with this butter, use it to add flavor to grilled fish, or even just spread it on a piece of toast topped with avocado slices. I promise you, if you make this butter you will find countless ways to use and enjoy it!

Furikake-Compound-Butter-Set-the-Table.jpg

Furikake Butter

Makes 8 tablespoons

Total time: 5 minutes

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 2 tablespoons furikake
  • 1 1/2 teaspoons rice vinegar

Instructions

  1. Combine all the ingredients in a bowl and stir until smooth.
  2. Scoop the butter onto a piece of parchment paper that is about 8 inches long.
  3. Roll the parchment around the butter and use your hands to mold it into a log about 6 inches long.
  4. When the butter is completely rolled up in the parchment, twist the ends and transfer to the refrigerator. Let chill for at least 2 hours.
In Sides + Condiments Tags butter, furikake, Japanese Food
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Salmon-Donburi-Set-the-Table.jpg

Salmon Sashimi Rice Bowl

Rachael White March 3, 2014

This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn't want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?

Exactly.

Salmon-Avocado-Egg-Rice-Bowl-Set-the-Table.jpg

We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.

Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I'll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.

Salmon-Avo-Egg-Donburi-Set-the-Table.jpg
Salmon-Rice-Bowl-Set-the-Table.jpg

I should ask: do you have a rice cooker yet? If you don't, you need one. Trust me. They are indispensable in my opinion. I'm not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.

Just trust me on this one. It's worth it.

More recipes you might enjoy:

  • Perfect Soft Boiled Eggs at High Altitude

  • Spicy Sesame Napa Cabbage with a Soft Boiled Egg

  • Brown Sugar Miso Ice Cream

  • 15 Minute Salmon Rice Bowls

Salmon Sashimi Rice Bowl

Serves 2

Ingredients

  • 2 cups cooked Japanese white rice

  • 6 oz salmon sashimi, cut against the grain into 6 slices

  • 1 avocado, sliced

  • 2 eggs, room temperature

  • white vinegar

  • 2 teaspoons furikake

  • 2 tablespoons light soy sauce

  • 1/2 teaspoon wasabi paste

Instructions

Begin by poaching the eggs:

  1. Bring a small pot of water to a gentle, not rolling, boil.

  2. Add a splash of white vinegar (about 2 teaspoons) to the water.

  3. Gently crack one of the eggs into a small bowl.

  4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

  5. Carefully drop the cracked egg into the center of the whirlpool.

  6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

  7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

  8. Repeat with the second egg.

Ingredients

  • 2 cups cooked Japanese white rice

  • 6 oz salmon sashimi, cut against the grain into 6 slices

  • 1 avocado, sliced

  • 2 eggs, room temperature

  • white vinegar

  • 2 teaspoons furikake

  • 2 tablespoons light soy sauce

  • 1/2 teaspoon wasabi paste

Instructions

  1. Bring a small pot of water to a gentle, not rolling, boil.

  2. Add a splash of white vinegar (about 2 teaspoons) to the water.

  3. Gently crack one of the eggs into a small bowl.

  4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

  5. Carefully drop the cracked egg into the center of the whirlpool.

  6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

  7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

  8. Repeat with the second egg.

  9. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

  10. Scoop the rice into two serving bowls.

  11. Top with the sliced avocado, sashimi, and poached egg.

  12. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

  13. Serve immediately.

  14. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

  15. Scoop the rice into two serving bowls.

  16. Top with the sliced avocado, sashimi, and poached egg.

  17. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

  18. Serve immediately.

 

In Lunch & Dinner, No Added Sugar Tags Avocado, Eggs, healthy, Japanese Food, Rice, salmon
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