About this Blog（このブログについて）

Hi. I'm an experimenting college kid, excited about how she is going to eat the world for the rest of her life! I'm really interested in vegan/macrobiotic diet. I wouldn't mind being a vegan, when I can cook my vegan deliciousness at home, or have vegan alternatives at any restaurants. But in reality, it's not that easy especially living in Tokyo area. Therefore, I simply enjoy occasional vegan cooking at home. Wish I was living in SF, with a Japanese style bathroom with the tub and the shower space separated!

I created this blog to simply record the food I cook, because I wanted to keep track of the food from the recipes I find in my cook books, blogs, and recipe websites. I use both English/American and Japanese recipes, because they're equally interesting and awesome in different ways.

American recipes are good in creating creamy or cheesy texture in the dishes, using the useful dairy substitutes they have almost everywhere. Also it's way easier to get access to broad variety of ethnic recipe ideas and ingredients in the States, such as Greek, Southern, Mexican, Slavic and Jewish (It's not too easy to find hummus, guacamole, tortillas or phyllo dough at grocery stores in Japan!)

Japanese recipes are good in making my dishes low fat, simply veganizing some ingredients and a lot of times you can leave them as they are. There are also lots of different kinds of soy or gluten/starch-like products that can be a bit hard to find in America, which give great texture to the recipe.

Both American and Japanese recipes are suitable for cooking in each area, but still interesting and exciting to cook with what we're not used to. My attempt here is to translate and add descriptions to the recipes. I'll write the recipes in English when the original recipes are Japanese, and in Japanese when they're American.

初めまして！ヴィーガン料理に興味津々の大学生です。日本ではレストランでの選択肢や、付き合いといった微妙な問題もあり、ベジタリアン料理だけ食べるという生活がなかなか難しいのですが、家で自分で料理する機会があれば、ここぞとばかりにヴィーガン料理を作ってみてしまいます！何より、この材料でこんなにオイシイ！という感動があってワクワクするし、楽しくてやめられないのであります笑　まだまだ料理初心者なのでとっても素人な出来で申し訳ないです…が、色々なレシピをシェアしていけたらと思っています。

¡注意!

元が英語のレシピを日本で作りやすいよう、なんとか改良(造)しています。分量はアメリカではカップと大さじ小さじで測るので、大さじ小さじは日本と一緒ですが、カップは日本のカップではなく、アメリカで使用されているカップで表示しています。よく売られているガラスの計量カップに書いてある、1cupという目盛りがそれにあたります。