my tokyo kitchen

welcome to my wee tokyo kitchen…

(Pardon the mess while I get started…)

Hello!

As chance would have it, the small apartment building (where my even smaller apartment with my very tiny kitchen resides) is currently being painted, and the construction just outside of the windows is astonishingly loud. While not necessarily good for concentrating on either cooking or blogging—I’ve taken to wearing noise-canceling headphones from when the clatter wakes me up until the construction crew goes home in the evening—it does seem like an auspicious time to hang my own UNDER CONSTRUCTION sign, and spend some time writing.

I’ve been toying with the idea of starting a cooking blog for quite some time, but was recently reminded by a couple of lovely twitter friends how much more personal blogging can be…unless of course you’re like me, and you have virtually no filter online! However, I already post far too many pictures of what I’ve been cooking on that website, so why not add some stories, some (occasional) recipes, some hints for cooking in a small kitchen (& in Japan), and make it more of my own?

As this blog unfolds, I hope mostly to write about what’s cooking in the Scout House, but also to add tips and tricks for making the same or similar dishes either in Japan or scaled-down for your very own small kitchen wherever it may be. And, as I’ve already mentioned the fact that I (probably unwisely) have few barriers between online and the “real” world, I plan to also include some personal stuff so that you can get to know me better, as well as some other factors of my life which can make being a stay-at-home-Scout in a small kitchen challenging.

As I have a tendency to info-dump even more than usual when I’m writing, I’ll leave it here for now. If you can spare a moment, please comment below, and let me know what you would like to read more about. I promise that some recipes are forthcoming, so please let me know if there’s anything you would like to learn to make or things that you have trouble cooking in a small kitchen.

While my forte is mainly baking (which presents its own unique challenges in a tiny Japanese oven!), I do have to cook at least one regular meal or two a day, and I sadly can’t spend my whole time making cakes & custards & brookies.

So…shall we learn together?