Crónicas Nikkei #1 — ¡ITADAKIMASU! Sabores de La Cultura Nikkei

Para los Nikkei de alrededor del mundo, la comida es a veces la más fuerte conexión que tienen con la cultura. A través de las generaciones, el lenguaje y la tradición se pierden, pero esta última permanece en la comida.

Descubra a los Nikkei recolectó historias de alrededor del mundo relacionadas al tema de la cultura de la comida nikei y su impacto en la identidad nikei y en las comunidades. Esta serie presenta estas historias.

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I was nurtured, body and soul, by the food of my mother and grandmother.

Junko, my mother, always health conscious, made eating fun when my sisters and I were young. She would point out the bright colors of perfectly cut and steamed vegetables, bright as jewels with a light, crisp crunch. She would hold her ear to my mouth, exclaiming in delight, “I love rabbit sound!”

Mom would ask, “how many colors can you eat?” and we would count the colors. She could make purple cabbage taste beautiful. I cannot call it red because she refined my discernment of colors ...

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Loose Sushi

Standing in the kitchen grinding on bright yellow takuan straight out of the container takes me right back to my grandparents’ house in Palolo Valley, an older, predominantly Japanese-American neighborhood on the island of Oahu. Palolo was one of the few sections of Honolulu I knew of where there were “projects.” When the song “Electric Avenue” became a hit, we kids changed the lyrics to: “We gonna walk down to Palolo Avenue, and then we’ll take your tires.” It wasn’t unusual to see a car parked on the side of the road almost completely stripped.

Growing up in ...

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Spam: It’s What’s For Dinner. No, Really.

Today I’m going to talk about Spam. I’m not talking about the kind in your online mailbox, I’m talking about the canned meat.

Hey, where’d everybody go?

Now that everyone, save for a few adventurous souls and the Asians, have left the room let me tell you about one of my favorite family traditions, Spam musubi, (pronounced moo-soo-bee), a kind of sushi concoction made out of Spam, rice, and seaweed.

Hey look—now only the Asians are still here.

Sure, being Japanese-American, everyone expects that my family tradition would be along the lines of a complex ...

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――「かんだばージューシィ」とは沖縄語でいものつる、つまり「かずら葉」のなまりである。私はこれを入れた雑炊が好きで、特にシイバスのアラを焼いて実 をほぐしたものをだしにして作ったジューシィ(ゾウスイ)は、たまらないほどおいしい。私がこの味を知ったのは、つい二、三年前のこと。

幸地さんのきよさんが、「水代が高くって、只水を捨てるのは馬鹿馬鹿しい」と前庭のダィコンドラを全部掘りおこし、その後にサツマイモを植えつけた。しば らくしたら芽を出し、間もなく庭一面に青々とした葉をつけたるつが伸び出した。きよさんは、伸びたつるの先をハサミでチョキン、チョキン切ってそれを雑炊 ...

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Gohan o Kudasai – Immersed in Japanese Food

In the Northern woods of Minnesota the call of a loon echoes on the lake. The wind rustles through a forest of birch trees. And at a summer camp in the dining hall, an enthusiastic group of kids call out “itadakimasu,” before digging into dinner. The sign on the building says shokudo in English, hiragana, and kanji.

Mori no Ike is the Japanese language and culture immersion summer program of the Concordia Language Villages. From the moment that the campers arrive at Mori no Ike they are spoken to in Japanese. They select a Japanese name and write it on ...

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