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.
Aquí están sus favoritas:
- ESPAÑOL:
Estoicismo Japones Por Ariel Takeda - INGLÉS:
Auténtico Por Barbara Nishimoto - PORTUGUÉS:
Ofukuro no aji: El misoshiru de mandioca de Doña Shizuka
Por Rosa Tomeno Takada - JAPONÉS:
La historia de los Pepinillos Encurtidos de la abuela: Las verduras en salmuera “tsukemono” de mi abuela
Por Asami Goto
Historias de Esta Serie
Gohan o Kudasai – Immersed in Japanese Food
24 de octubre de 2012 • Yukari Sakamoto
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 …
Homemade Miso Soup
23 de octubre de 2012 • Ben Arikawa
If you have been to a Japanese restaurant in the United States, you probably have been served a warm, salty, light brown miso soup. Sometimes it will have thinly sliced scallions floating in the broth. Sometimes there will be miniature cubes of tofu hidden in the depths below the particles of miso suspended in the broth. It is offered more as an afterthought, usually before a meal of overly large portions of protein or sushi. My daughter, Elizabeth, came back …
Terroir…
18 de octubre de 2012 • Bill Tierney
… in French, literally means “soil”. Today it is nuanced to refer to products of a soil and more specifically those that are unique to a particular regional terroir. This essay began simply enough but nearly spiraled out of control the more I learned about the person you are about to meet. As a writer sometimes the story finds you. So, in August of 2012 I visited the annual Paso Robles Olive Festival. If you can get past the craft …
わたしが「バイカルチュラル」にいたるまで:日系食文化をとおして学んだ「バイカルチュラル」の意味
15 de octubre de 2012 • Takamichi "Taka" Go
「バイカルチュラル」な人間性は、どのようにして形成されるのでしょうか。日本社会では異文化理解の重要性が強調されると同時に、「バイカルチュラル」にたいする関心が高まりつつあります。 「バイカルチュラル」であるためには、文化や民族といった「つながり」と真剣に向きあい、それらをアイデンティティとして受けいれる能力が必要とされます。日本社会では、単一民族、単一文化という考え方が良くも悪くも社会に定着したことから、「バイカルチュラル」そのものに対するる理解が深まっているとはいえません…
One Grain of Rice
11 de octubre de 2012 • Lily Yuriko Nakai Havey
My mother was always reminding me to eat every grain of rice from my bowl: “Hito tsubu mo nokosanaide tabenasai.” It’s the equivalent of “Clean your plate.” Japanese mothers are just like Jewish mothers in this regard. Well, the stereotypical ones, at least. They command and plead, “Eat it up, you don’t want to end up like those kids.” The implication here was pale and scrawny. Pale and scrawny white or pale and scrawny black. Didn’t matter. You didn’t want …
Quick Thoughts on Japanese Fast Food
9 de octubre de 2012 • Gil Asakawa
American-style fast food was only introduced in Japan during the past 30 years—when I lived there as a child, there were no McDonalds, Pizza Hut or KFC to be found in the alleys and skyscrapers of Tokyo. Those bastions of U.S. culture arrived in the late ‘60s and during the 1970s, and when they did, they often adapted to Japanese tastes, by featuring custom versions of the familiar Big Macs and Quarter Pounders we know and love. In Japan, for …