ニッケイ物語 1 — いただきます!ニッケイ食文化を味わう
世界各地に広がるニッケイ人の多くにとって、食はニッケイ文化への結びつきが最も強く、その伝統は長年保持されてきたました。世代を経て言葉や伝統が失われる中、食を通しての文化的つながりは今でも保たれています。
このシリーズでは、「ニッケイ食文化がニッケイのアイデンティとコミュニティに及ぼす影響」というテーマで投稿されたものを紹介します。
編集委員によるお気に入り作品はこちらです。
- 日本語:
Grandma’s PICKLES Story: おばあちゃんのRAKKYOを世界へ発信
後藤 麻美(著) - 英語:
Authentic (オーセンティック) バーバラ・ニシモト(著) - スペイン語:
日本人の底力 アリエル・タケダ(著) - ポルトガル語:
おふくろの味: ドナ・シズカのマンジョカのみそ汁
ロザ・トメノ・タカダ(著)
このシリーズのストーリー
One Grain of Rice
2012年10月11日 • リリー・ユリコ・ナカイ・ハビー
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
2012年10月9日 • ギル・アサカワ
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 …
Family Meals That Integrate Rather Than Segregate
2012年10月5日 • フランチェスカ・ユカリ・ビラー
While growing up within two different cultures left my siblings and me with bittersweet challenges, we have always had the sweet comforts of the family meal and a “welcoming” table that satisfied both our appetites and spirits. Feasting on distinctive recipes passed down from my father’s Russian-Jewish family, and my mother’s exotic blend of Japanese-Hawaiian heritage, serves as a reminder that we are a family nourished by honoring our ethnicity and the diverse ingredients that make us whole. My family, …
The Black Noodle
2012年10月3日 • チャンダ・イシサカ
I made some soba for dinner today. Soba is a Japanese noodle made with buckwheat flour. My memory of soba noodles is having them with my obachan (grandma) at this one restaurant I grew up with called Oki’s in Monterey Park, California, which is no longer open. I must have been around six years old when one day, I was at Oki’s with my two aunts. I was trying to explain to them I wanted soba. Although at that time, …
Sushi y Vino
2012年9月24日 • ロベルト・ヒロセ
Yo soy un nikkei (nisei) nacido en Chile y criado en la zona central. Mis abuelos maternos y mi madre, llegados al país en 1929, añoraron siempre las comidas japonesas, lo mismo que mi padre que llegó en 1936. Recuerdo que pescados para sashimi siempre encontraban, pero, no había wasabi ni shoyu. El primero no se consideraba o se reemplazaba por rábano rallado (daikon oroshi) y el shoyu era reemplazado por un sucedáneo a base de carne de vacuno. En …
Food for Life: Nice Rice
2012年9月6日 • ギル・アサカワ
It’s been 20 years since I graduated from college (!), and I realized I don’t have much to show from those days. Old, laughably out-of-date clothes were turned into rags years ago; I’ve upgraded my cheap stereo with better equipment and newer CD technology; and I’ve driven several cars since my beloved Mazda Mizer. What I do have still with me are some books, a few pieces of artwork (I went to art school), jade plant (it’s huge), and my …