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
Mochi and Me
2012年9月4日 • ベン・アリカワ
Mochi is a quintessential Nikkei food. Mochi is a symbol of our ties to our ancestral homeland, the land of small, terraced rice fields tended by family farmers. Mochi is made from rice. Not the typical rice you cook at home, but a glutinous rice that is very sticky when cooked. In the traditional method, the rice is steamed, ground and pounded by people wielding wooden mallets into a sticky dough. I have a very vague memory of my extended …
Elsie Kikuchi’s J-Town
2012年8月29日 • ジャニス・D・タナカ
I’ve been driven by food all my life. My chubbiness, which I’ve never been able to shake all my life, can be attributed to the fact that I love food and have eaten considerably more than what a 4'9" girl should. In fact, in many of the candid photos I have from my childhood, you’ll likely see me with food clutched in my hand. Alan Kunihiro, one of my Maryknoll classmates sent me a great shot of a group of …
The Odyssey
2012年8月22日 • レイチェル・ヤマグチ
We were on our way from Los Angeles to Turlock, located in the central valley of California, for what I believe was my grandmother’s funeral. My father’s mother passed away in January so we were naturally a sullen group. During the winter there is usually snow on the Grapevine, a portion of the Interstate 5 freeway that connects Northern and Southern California, complete with road closures and sometimes perilous fog and mudslides. This necessitated my family in flying out of …
Blending Recipes And Cultures
2012年8月15日 • フランチェスカ・ユカリ・ビラー
Whether I watched my Jewish grandfather carefully save the chicken schmaltz, after preparing Matzoh Ball soup or my Japanese grandmother make tamago gohan, a meal of rice, eggs, and shoyu. What far surpassed the intimate cooking lessons was the invaluable respect both sides of my family showed for each other’s cultural differences, and bonded through the shared and blended recipes of exotic cuisine from each. As a child, I felt I was a misunderstood ethnic rarity, I never knew other …
Farm Food
2012年8月7日 • エリック・マツナガ
I didn’t eat much Japanese food growing up. Born hapa Yonsei of a second generation German American mother and third generation Japanese American father who’d grown up together in the “old neighborhood” of Lakeview, Chicago, circumstances didn’t dictate much knowledge of overt Japanese customs, culinary or otherwise. Our family emigrated from Kyushu in the early 1900s, farmers who plied their trade in California’s Central Valley, culminating in ownership of acreage purchased under the names of their American-born Nisei infants due …
Our Lady Queen Of Pickles
2012年7月19日 • エドワード・モレノ
My last assignment before quitting the Army was at Valley Forge Army Medical Center, in the Pennsylvania boondocks. We found an apartment in Phoenixville,1 where the locals (population near 14,000) clearly divided the motto E pluribus unum into three distinct war zones: Slovak, Pole, and across-the-tracks. The Slovakian and the Polish contingents tolerated each other—even attended Mass together. However, both maintained rigid incommunicado with the west-of-the-railroad Italians. In such a world of hostile microcosms, finding anything Japanese would have required …