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.
Aqui estão suas favoritas:
- PORTUGUÊS:
Ofukuro no aji: O missoshiru de mandioca da dona Shizuka
Por Rosa Tomeno Takada - INGLÊS:
Autênticos Por Barbara Nishimoto - ESPANHOL:
Estoicismo Japonês Por Ariel Takeda - JAPONÊS:
A história dos Picles da vovó: O rakkyo da vovó ganha o mundo
Por Asami Goto
Stories from this series
"Look'it" Food
17 de Julho de 2012 • Rachel Yamaguchi
Come on, admit it. There is one in every family. You know at least one. I’m one. You may be one too. We’re called “squirrels,” “pack rats,” and in the most extreme case, “hoarders.” In my particular case, I inherited this trait from my Nisei mother. Whenever our family got a special gift like that delicious white two-pound box of assorted chocolates, sembei, or manju, Mom always told us, “We’ll save these for a special occasion. This is only for …
Three Generations of Japanese American Cooks and Food: From Grandma to daughter to grandson
5 de Julho de 2012 • Troy Ishikawa
What does your family call Thanksgiving stuffing? In our family, stuffing was called dressing. This food and cooking story entails a tradition that goes back three generations from my maternal grandma, Suye Sakoda to her daughter, Edna Ishikawa, and to me, Troy Ishikawa. Do good cooks run in your family? I hope so, because good cooking must be in our blood! Having just said that, my mom was not always a quintessential cook. She developed her skills over the decades. …
Food for New Year
3 de Julho de 2012 • Lily Yuriko Nakai Havey
“I can do better than that with one hand tied behind my back,” my father complained, checking out the liver and onions set before him. “Nanda konna meshi? You used the wrong hand.” Then, glancing at my mother’s stricken face, mumbled, “Maybe needs more bacon grease.” “I’m sorry. I’m a bad cook. Tomorrow I’ll make takikomi. You like that.” “Um. Fine.” My mother didn’t have the luxury of conjuring up fancier dishes. Before the war she and my father labored, …
Health, Happiness, and Bear Hanakuso with the Wine Gang
20 de Junho de 2012 • Jayne Hirata
While other women look forward to getting their nails done or a spa day on the weekends, the high point of my week starts early Thursday morning when I start lunch preparations for a group of 30 or so people. As my kids slowly drift into the kitchen in search of something microwavable for breakfast, they are greeted with the smell of miso or freshly chopped green onion waiting to be plopped into a 14 gallon stainless steel pot. “Oh …
Soba, Firecrackers and Home
5 de Junho de 2012 • Laurie Iwami
Born in Hawaii and raised by Nisei parents, I grew up with a mixed plate of influences. My mother is Episcopalian, but her Issei parents were Buddhist. My Issei paternal grandfather was Catholic. My father, if anything, respects the traditions of the Hawaiians. Preparing for New Year’s is one of the clearest examples of how Japanese, Hawaii-Japanese, American and many other traditions and foods melded into a unique, yet shared Nikkei experience that continues to evolve as the community does. …
Cooking Traditions with Mom
21 de Maio de 2012 • Ben Arikawa
I have been told by various people that I am a “good” cook. I’m usually able to put together dishes without recipes from whatever is in the refrigerator or to come up with menu ideas just walking down store aisles. Breakdown a chicken? Just give me the sharp cleaver. Need a grilled 20 pound Thanksgiving turkey instead of an oven roasted one? No problem. Need an easy appetizer for 20? Caramelized onion/pancetta quesadillas with guacamole. Sushi for six? Just let …