Nancy Matsumoto

nmatsumoto

Nancy Matsumoto é escritora e editora freelancer que discute assuntos relacionados à agroecologia, comidas e bebidas, artes, e a cultura japonesa e nipo-americana. Ela já contribuiu artigos para o Wall Street Journal, Time, People, The Toronto Globe and Mail, Civil Eats, e TheAtlantic.com, como também para o blog The Salt da [rede de TV pública americana] PBS e para a Enciclopédia Densho sobre o Encarceramento dos Nipo-Americanos, entre outras publicações. Seu livro, Exploring the World of Japanese Craft Sake: Rice, Water, Earth [Explorando o Mundo do Saquê Artesanal Japonês: Arroz, Água, Terra], foi publicado em maio de 2022. Outro dos seus livros, By the Shore of Lake Michigan [Na Beira do Lago Michigan], é uma tradução para o inglês da poesia tanka japonesa escrita pelos seus avós; o livro será publicado pela Asian American Studies Press da UCLA. Twitter/Instagram: @nancymatsumoto

Atualizado em agosto de 2022

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Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy

Por Nancy Matsumoto
30 Mai 2023

Rice farmer Ross Koda’s immigrant grandfather Keisaburo was larger-than-life, a pioneering rice farmer known throughout the California agricultural community in the early 1900s as “The Rice King.” He was an energetic entrepreneur who won big and gave back generously, to the industry and to his home prefecture in Japan. After the family’s unconstitutional World War II incarceration devastated the business, Ross’s father Ed and his older brother Bill and their families labored to bring the business back to prosperity. They made their Kokuho Rose mediu…

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An excerpt from Unforgotten Voices from Heart Mountain: As American As Apple Pie—Yellowstone - Part 2

Por Joanne Oppenheim, Nancy Matsumoto
2 Mai 2023

Read Part 1 >> BACON, ELEMENTARY SCHOOL STUDENT We boy scouts went camping at the river and had a lot of good times. But there was one time I will never forget...we saw a patch of watermelons. One boy had a pocketknife, so we plugged melons trying to find some ripe ones. The next day, there was a bulletin put out by the camp newspaper reporting the incident and were we scared. We had damaged food for our own use. I was really sorry, especially after this notice came out. Bacon Sakatani interview with JFOs 11/03/04 NOB, HIGH SCHOOL STUDENT…

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An excerpt from Unforgotten Voices from Heart Mountain: As American As Apple Pie—Yellowstone - Part 1

Por Joanne Oppenheim, Nancy Matsumoto
1 Mai 2023

Unforgotten Voices From Heart Mountain: An Oral History of the Incarceration* is different from the usual memoir or biography of an individual family and it’s different from a historian’s narrative about the Incarceration and how it happened. These are unforgettable voices of Japanese Americans, many of them young people who were imprisoned during WWII, as well as those who imprisoned them, and townspeople in the harsh high desert of Wyoming. Told in their own words, from interviews, diaries, and letters these are heartfelt stories of students, their teachers, young adults …

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Niki Nakayama: Como uma Nipo-Americana de Los Angeles Conquistou o Rarefeito Mundo da Cozinha Kaiseki Japonesa

Por Nancy Matsumoto
29 Nov 2022

Niki Nakayama, que chefia o restaurante n/naka em Los Angeles, é a chef kaiseki mais famosa dos Estados Unidos. Você pode vê-la na primeira temporada do Chef’s Table de 2015, com as mãos enluvadas e uma grande tesoura enquanto corta cirurgicamente um ouriço-do-mar de pele espinhosa, cobrindo então os seus lóbulos cor-de-mostarda com ovas de peixe ikura e decorando-o com um delicado quadradinho de folha de ouro comestível e uma folha de azedinha com nervuras vermelhas. Ou você pode ler sobre ela no Guia Michelin de Los Angeles, …

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Sitting Down with Writer Gil Asakawa to Talk Japanese Food and His New Book: Tabemasho! (Let’s Eat!): A Tasty History of Japanese Food in America

Por Nancy Matsumoto
7 Out 2022

“Let me microwave something real quick.” It seems fitting that this is the first thing Gil Asakawa says to me before we start our phone interview. His wife Erin has made him a soup of nori, tofu, ground turkey, and green onions from their garden. It’s only 10:30 a.m., but to him this is “lunch-ish.” Breakfast was some leftover ribs from the night before. “We have very eclectic dining patterns,” he explains unapologetically. This prologue to our conversation is fitting because we’re about to discuss Asakawa’s just published book, Tabema…