Forklore is a food blog, a tale that began in two kitchens. These kitchens aren't that far apart geographically, but the cooks that inhabit them are inspired to creativity by very different cultural mores. 
We grew up in different countries with different culinary cultures, but these differences, combined with a love of food, have encouraged us - independently, until now - to experiment, to blend familiar ingredients with more unorthodox fare in search of food fusions, dishes that combine elements of different cultural traditions without conforming to any one.  
Forklore is where we hope to bring all this together, to introduce the recipes that have emerged from all our cross-cultural gabbing about food, explore tastes and talk about our food adventures where they connect with our lives, our travels and the stuff that makes us tick. The idea is to bring our imaginations to bear on identical ingredients, essentially just to see what results. 
We're also planning to run the site in two languages (English and Japanese) in the hope that  by catering to readers both here in Japan and further afield we'll be able to lure a few more people into joining us on our culinary journey. 

Amanda is the English girl. She came to Japan on a whim and fell in love with its food culture. She survived the chicken-boning, fish-gutting experience of school Home Ec, but has no formal culinary training just a love of being creative in the kitchen. She uses translation to put bread on her table, but has spent a fair amount of the past seventeen years being distracted by all the new and exciting ingredients she's found here, exploring various aspects of Japan's amazing food culture, photographing everything edible in sight and grappling with occasional bouts of food homesickness. It all adds up to some unusual combinations, not all of which contain Marmite. 

Mizuki is the food coordinator. She graduated from Tokyo's International Food Confectionery College and took to studying edibles after a 13-year stint as a graphic designer (all the cool bits of the site are her work). She worked for a time at Noodle Cafe Tomitaya and took her experimental approach to cooking with her when she left. She has also traveled extensively and her wandering feet have taken her to Mexico and North America, to England and various points in between. The desire to recreate some of the dishes she's encountered on her travels and to incorporate exotic ingredients into everyday Japanese meals is one legacy of all these globe-trotting adventures. 

Basically, we're both just nuts about food.