I’m currently working in Japan, but when I return to America next July, I’ll have 3-4 weeks before graduate school starts when I’m planning a couple long trips (as in 7-12 days in length) in the northern Rockies. These trips will be without re-supply by design, and I’d like to get away from stove use for the most part, except for no more than 10% of my food, if I bring a stove at all.
Here’s the problem: I don’t know where to start planning for food, since this length of a trip is untrodden territory, and I can’t test out the food I’d be bringing because supermarkets in Japan really don’t carry this kind of stuff, and although I can get most of it if I pay enough, testing it out on a comparable backpacking trip is another story.
In the past (growing up backpacking in the States), I relied on energy bars, candy, and freeze-dried meals as the staples of my backpacking food, but these kinds of food are 1) too expensive, 2) too bulky, and 3) don’t taste good. I need to get away from them, at least as my staples. However, I lack experience and immediate resources for testing. I've got about 4 months to do my homework before I come back to the States and can even do a shake-down hike.
I want to know what food you all bring, what do you do to prepare it, how do you eat it—stuff that may seem very basic to you—you may not even be confident of your own strategies. Still, I want to hear it all! For example, I’ve heard about people using different combinations of nuts, dried fruits, and other “bags of ingredients” to cut down on bulk—but what you do with a 2 lb bag of shredded coconut, 5 oz of olive oil and a 3 lb bag of pretzels to make them edible day after day is completely beyond me.
Thanks in advance for any feedback!