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Yuriko Yamaki


Born in Tokyo. Has lived in New York since 1993. Served as a correspondent for Esquire Japan and writes for magazines on language, art, media, and racial issues. After moving to the US, she learned about her great-aunt, who lived on the West Coast and in New York, and is now researching her footsteps. Main publications: "New York English: Live Recordings"; co-author and editor: "The Laughing Japanese"

(Updated October 2012)


Stories from This Author

Thumbnail for "Mother's taste" oatmeal and my father's rice porridge
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Nikkei Chronicles #1—ITADAKIMASU! A Taste of Nikkei Culture
"Mother's taste" oatmeal and my father's rice porridge

Nov. 5, 2012 • Yuriko Yamaki

When you think of the taste of a Japanese mother's cooking, you might imagine simmered potatoes or simmered vegetables, but at home it was completely different. The nostalgic taste of breakfast is oatmeal. When I was growing up, foreign products were still called "imported goods," and imported foods could only be purchased at department stores or specific shops. However, my mother, who liked imported goods, raised me and my brother on American baby food. So, our breakfast consisted of cheese …

Thumbnail for Looking for Kandabar Juicy
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Nikkei Chronicles #1—ITADAKIMASU! A Taste of Nikkei Culture
Looking for Kandabar Juicy

Oct. 25, 2012 • Yuriko Yamaki

-- "Kandaba juicy" is a dialect of the Okinawan word for potato vine, or "kuzura leaf." I like rice porridge with this in it, and the juicy (zousui) made with the stock of grilled sea bass bones and shredded flesh is especially delicious. I discovered this taste only two or three years ago. Kiyo, who lives in Kochi's house, said, "The cost of water is so high, it's foolish to just throw it away," and dug up all the diacondras …

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