Sushi casero en Semana Santa

Licensing

Nuestros padres y abuelos nos legaron algunos gustos por la comida japonesa y hoy día en Chile a más de ochenta años de su llegada, sus descendientes seguimos comiendo sushi y sashimi en forma habitual, adaptando los ingredientes locales a dichos platos. Esto no sucede sólo a los nisei, sino también a terceras y cuartas generaciones.

Slides in this album 

Album Type

online exhibition

Roberto_Hirose — Last modified Jun 28 2021 1:49 a.m.

Login or register
to contribute to the Nikkei Album

Welcome to the NEW Nikkei Album!

We've launched Nikkei Album in beta, so everyone can now start uploading and creating their own albums. There may be things that don't work quite right yet. Please email us to report any errors.

Browse the Nikkei Album

Combining Culinary Cultures: A Conversation with Nikkei Chefs from Los Angeles, São Paulo, and Lima

December 3 at 3 pm (PST)

• Niki Nakayama (n/naka)
• Telma Shiraishi (Aizomê)
• Roger Arakaki (Sushi Ito)

RSVP required. For more information >>

Itadakimasu 3! Nikkei Food, Family, and Community

Read the Itadakimasu 3! stories >>

Get updates

Sign up for email updates

Journal feed
Events feed
Comments feed

Support this project

Discover Nikkei

Discover Nikkei is a place to connect with others and share the Nikkei experience. To continue to sustain and grow this project, we need your help!

Ways to help >>

A project of the Japanese American National Museum


Major support by The Nippon Foundation