Time for Japanese Cuisine

Sunday, March 27 at the Izumisano Community Center Kitchen

On this menu, were commonly found dishes in Japanese cuisine: nikujaga, namasu, tamagoyaki and miso soup. Everyone?enjoyed talking about food and culture from various countries. Japanese participants introduced the concept?of “one soup, three greens” and commonly used Japanese ingredients like dried bonito, seaweed, and konjac. For this event, religious?practices of participants were considered. Therefore recipes didn’t include pork or alcohol so that people from Islamic countries could participate.

Are you having a hard time shaping that?onigiri?


Words from the participants


I ate a lot! I love Japanese food. I made some new friends.
(William / Haiti)

My father told me to learn how to make Japanese food because it’s healthy.
(Kati / Nicaragua)

My stepmother showed?me how to make tamagoyaki (Japanese egg rolls).
(Hana / China)

We also use sesame seeds in Syria, but we don’t have mortars and pestles like the ones here in Japan. How should we use sesame seeds without mortar and pestles?
(Nagamu / Syria)

Today’s curry style dish,?nikujaga,??was made with various ingredients. In contrast, Sri Lankan curries do not contain multiple ingredients. Potato curry is ?made with?potatoes and carrot curry?is made with?carrots.
(Sri Lanka / Taranga)

The meat and potato dish was delicious. I will also try to make it at home.
(Park / South Korea)

It was fun because I was able to cook, talk, and learn about various cultures.