Crônicas Nikkeis n.º 1 — ITADAKIMASU! Um Gostinho da Cultura Nikkei
Para muitos nikkeis em todo o mundo, a comida é frequentemente a mais forte e mais permanente conexão que eles mantêm com sua cultura. Com o passar das gerações, o idioma e as tradições são muitas vezes perdidos, mas os laços culinários são preservados.
Descubra Nikkei coletou narrativas de todas as partes do mundo relacionadas ao tópico da cultura culinária nikkei e seu impacto na identidade e nas comunidades nikkeis. A série apresenta essas narrativas.
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Stories from this series
Mochi and Me
4 de Setembro de 2012 • Ben Arikawa
Mochi is a quintessential Nikkei food. Mochi is a symbol of our ties to our ancestral homeland, the land of small, terraced rice fields tended by family farmers. Mochi is made from rice. Not the typical rice you cook at home, but a glutinous rice that is very sticky when cooked. In the traditional method, the rice is steamed, ground and pounded by people wielding wooden mallets into a sticky dough. I have a very vague memory of my extended …
Elsie Kikuchi’s J-Town
29 de Agosto de 2012 • Janice D. Tanaka
I’ve been driven by food all my life. My chubbiness, which I’ve never been able to shake all my life, can be attributed to the fact that I love food and have eaten considerably more than what a 4'9" girl should. In fact, in many of the candid photos I have from my childhood, you’ll likely see me with food clutched in my hand. Alan Kunihiro, one of my Maryknoll classmates sent me a great shot of a group of …
The Odyssey
22 de Agosto de 2012 • Rachel Yamaguchi
We were on our way from Los Angeles to Turlock, located in the central valley of California, for what I believe was my grandmother’s funeral. My father’s mother passed away in January so we were naturally a sullen group. During the winter there is usually snow on the Grapevine, a portion of the Interstate 5 freeway that connects Northern and Southern California, complete with road closures and sometimes perilous fog and mudslides. This necessitated my family in flying out of …
Blending Recipes And Cultures
15 de Agosto de 2012 • Francesca Yukari Biller
Whether I watched my Jewish grandfather carefully save the chicken schmaltz, after preparing Matzoh Ball soup or my Japanese grandmother make tamago gohan, a meal of rice, eggs, and shoyu. What far surpassed the intimate cooking lessons was the invaluable respect both sides of my family showed for each other’s cultural differences, and bonded through the shared and blended recipes of exotic cuisine from each. As a child, I felt I was a misunderstood ethnic rarity, I never knew other …
Farm Food
7 de Agosto de 2012 • Erik Matsunaga
I didn’t eat much Japanese food growing up. Born hapa Yonsei of a second generation German American mother and third generation Japanese American father who’d grown up together in the “old neighborhood” of Lakeview, Chicago, circumstances didn’t dictate much knowledge of overt Japanese customs, culinary or otherwise. Our family emigrated from Kyushu in the early 1900s, farmers who plied their trade in California’s Central Valley, culminating in ownership of acreage purchased under the names of their American-born Nisei infants due …
Our Lady Queen Of Pickles
19 de Julho de 2012 • Edward Moreno
My last assignment before quitting the Army was at Valley Forge Army Medical Center, in the Pennsylvania boondocks. We found an apartment in Phoenixville,1 where the locals (population near 14,000) clearly divided the motto E pluribus unum into three distinct war zones: Slovak, Pole, and across-the-tracks. The Slovakian and the Polish contingents tolerated each other—even attended Mass together. However, both maintained rigid incommunicado with the west-of-the-railroad Italians. In such a world of hostile microcosms, finding anything Japanese would have required …