Asami Goto

Obtained her MBA from the University of Hawaii at Manoa, Shailder College of Business. Her field of research was municipal administration. Researched community development of Moiliili district in Honolulu. Her master’s dissertation was based on the formation of organizations and cultural succession at the Jodo Shinshu Hongwanji, Hawaii Honpa Hongwanji Mission. Was enthusiastically involved with the activities of the Buddhist Women’s Association and other Nikkei community events during her time as a student. Returned to Japan after completing graduate school and joined a consulting firm specializing in human resources and organizational structuring, working on several different consulting cases. Currently making preparations for the commercialization of a tsukemono manufacturing business overseas. Hobbies include postage stamp collection and custom-making rubber stamps/seals.

Updated October 2012 

food en ja es pt

Nikkei Chronicles #2—Nikkei+: Stories of Mixed Language, Traditions, Generations & Race

“Shokuiku” activities at Nijiya Market Thinking about the future of shokuiku activities that pass on the Japanese food culture in America

Opening of Japanese Supermarket in San Diego

Today, we can find Japanese food in some supermarkets across America. In big cities, it’s not so difficult to get different kinds of Japanese food such as Japanese seafood, meat, seasonings and snacks. Especially if you go to a Nikkei supermarket, you can find a whole variety of food products – the exact things that you can get in Japan. Nijiya Market is one of the Nikkei supermarkets in America, which has expanded its business from California.

In 1986, Nijiya Market opened its first store in San Diego. Currently, it has 13 stores …

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food en ja es pt

Nikkei Chronicles #1—ITADAKIMASU! A Taste of Nikkei Culture

Grandma’s Pickles Story: Sharing Grandma’s Rakkyo with the World

1) The Homemade flavor of grandma’s tsukemono


Currently, a wide variety of Japanese food items can be found at Japanese super markets in America. Amongst them are tsukemono (Japanese pickled vegetables) which can be found in multiple styles, from asazuke (lightly pickled vegetables) to nukazuke (vegetables pickled in brine and fermented rice bran), using various vegetables such as ginger, cucumber, Chinese cabbage, and Japanese leeks.

In addition to the goods exported from Japan, nowadays we are starting to see local Japanese food manufacturers producing tsukemono and selling them under a private brand. The flavor of the tsukemono, although …

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