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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. She was enthusiastically involved with the activities of the Buddhist Women’s Association and other Nikkei community events during her time as a student. Hobbies include postage stamp collection and custom-making rubber stamps/seals.

Updated January 2022 

Stories from This Author

Thumbnail for “Shokuiku” activities at Nijiya Market Thinking about the future of <em>shokuiku</em> activities that pass on the Japanese food culture in America
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

Oct. 18, 2013 • Asami Goto

Opening of Japanese Supermarket in San DiegoToday, 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 …

Thumbnail for Grandma’s Pickles Story: Sharing Grandma’s <em>Rakkyo</em> with the World
Nikkei Chronicles #1—ITADAKIMASU! A Taste of Nikkei Culture
Grandma’s Pickles Story: Sharing Grandma’s Rakkyo with the World

Oct. 19, 2012 • Asami Goto

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 …

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