¡Itadakimasu 3! Comida, Familia y Comunidad Nikkei

Vuelve a pedido del público. Nuestro tema para la 11.° edición de Crónicas Nikkei es ¡Itadakimasu 3! Comida, Familia y Comunidad Nikkei. Te invitamos a enviar tus historias personales, ensayos, memorias, artículos académicos, reseñas de restaurante y otros artículos en prosa sobre la comida nikkei, sobre cómo los nikkei usan ingredientes locales, técnicas culinarias, prácticas agrícolas y sabores para crear sus propias versiones de comida japonesa. Estamos especialmente interesados en compartir historias familiares y de la comunidad nikkei detrás de sus recetas favoritas.

Todos los artículos que cumplan con las pautas y criterios de envío serán publicados de manera continua en la sección Artículos de Descubra a los Nikkei como parte de la serie ¡Itadakimasu 3!. El plazo de entrega de artículos es el viernes 30 de septiembre del 2022 a las 6 p.m. PDT.  

¡Visita 5dn.org/itadakimasu3-es para mayor información!

*¡Itadakimasu 3! Comida, Familia y Comunidad Nikkei es presentado en colaboración con:




Check out these other Nikkei Chronicles series >> 

*Logo design by Jay Horinouchi

food en

Tree of Lemon

Before the current tree came into bloom, its predecessor was flourishing elsewhere long before. The predecessor's keepers, a large Sansei sharecropper family, had to make the best of what they grew while still hoping to remain true to their ancestral roots. They were residing in shacks on other peoples’ land, then to a small barrack across the country barely capable of keeping itself intact, and soon back to a new shack as tiny as ever. Feeding the family a dinner agreeable to everyone was a seemingly never-ending struggle.

Over time, however, the most perfect formula was crafted: lemon-infused ramen. With …

lea más

food en

Canadian Nikkei Comfort Food

I previously wrote an article on Nikkei food that was uniquely Japanese Canadian: kan-ba-lando chow mein that evolved in the coal mining town of Cumberland, B.C., and Denbazuke from New Denver internment camp.

Fuki is symbolic of Japanese immigration. In the late 1800’s, when poor people from rural villages came to Canada or Amerika, for some reason they brought this insignificant root that is grown on the hillside of Japan.

My theory is that perhaps these villagers thought that there wouldn’t be any Japanese food in Canada, and therefore concealed fuki roots onto the ship. Another theory might …

lea más

food en


I grew up in an essentially white community. My exposure to Japanese culture was limited to my parents, as my friends and community were not Japanese. Growing up in the 60’s, I was admonished to assimilate and not to be different.  

What did maintain my link to Japanese culture was food. Growing up, I remember my mother, Irene, cooking a lot of Japanese dishes, most from memory without measuring ingredients. She cooked many Japanese and Hawaiian dishes: tonkatsu, hot rice with a raw egg and soy sauce, sweet and sour pork or chicken, and fried Japanese eggplant. One of …

lea más

food ja





lea más

food en

Umeshu: Drinking Past and Present

Every summer I drive to the local Japanese markets to look for them—the small, green ume that are only in season a couple weeks each year. Through the cool blast of air from the store’s sliding doors, I make a beeline for the produce section feeling excited and nervous, never knowing whether the ume will actually be in stock yet, or if I’ve miss-timed my arrival by a few days or a week. Sometimes the mission is a failure and I have to try again, but when I do find them, piled up in their cardboard box, the excitement is …

lea más


butadofu Canada communications Family family family tradition food hawaii multiculture plum wine Sushi umeshu