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
Three Generations of Japanese American Cooks and Food: From Grandma to daughter to grandson
5 de julio 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 julio 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 junio 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 junio 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 mayo 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 …
我が家の定番、県民食の鶏料理
16 de mayo de 2012 • Keiko Fukuda
子供の頃は認識不足だった 「故郷の味」日本の九州、大分に生まれ18歳までそこで暮らした私にとって、子供の頃から慣れ親しんできた味といえば鶏料理だ。実はつい最近知ったのだが、大分県は日本一、鶏肉の消費量が多いらしい。手羽先料理で有名な愛知県をしのぐとは思わなかった。 しかも、県北の中津や宇佐では鶏の唐揚げ店が昔から数多く営業しており、中には東京進出を果たした店もあるほどだ。 鶏の唐揚げが代表的な料理かというと、それだけではない。むしろ、唐揚げよりも私の母がよく作…