Submitted by: Teresa Matsushima

Photo 2 of 2: bacon a la gobo

My 92 yr old nisei, Auntie Rulie, always was the best cook in our Kaneko family. She was busy out out about in Honolulu, so I had to call her daughter for the recipe. No measurements. Take some Diced up bacon and brown it. Remove bacon and set it aside for garnish later. Take the shredded up gobo and stir fry it in the bacon fat. Add some mirin, sesame oil, sugar, shoyu. Then top with the bacon bits and a little togarashi. Voila. Dah best!

This is another Americanized New Year’s Japanese recipe that we love in our family. We love and respect the Japanese traditional foods with a little twist.

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This was taken by Teresa Matsushima and is one of two photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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My 92 yr old nisei, Auntie Rulie, always was the best cook in our Kaneko family. She was busy out out about in Honolulu, so I had to call her daughter for the recipe. No measurements. Take some Diced up bacon and brown it. Remove bacon and set it aside for garnish later. Take the shredded up gobo and stir fry it in the bacon fat. Add some mirin, sesame oil, sugar, shoyu. Then top with the bacon bits and a little togarashi. Voila. Dah best!

This is another Americanized New Year’s Japanese recipe that we love in our family. We love and respect the Japanese traditional foods with a little twist.