A Taste of Home (Part I): Building the Flavors of Japanese America
Nothing says “home” like familiar tastes. Throughout time and the Nikkei diaspora, immigrants have learned how to bring the flavors of home to the table through ingenuity and tenacity. In this program, learn how early immigrant communities adapted traditional Japanese cooking in these new environments, and watch a cooking demo on how to make two delicious types of musubi (rice balls).
On November 15, 2020, we heard from foodways scholar Valerie Matsumoto who dove into JANM’s collection, early Japanese American food history, and how these food trends continue to the present day. JANM Director of Collections Management and Access, Kristen Hayashi, shared some items from the archives that highlight Japanese American resilience in the kitchen. Then, we learned how to make two kinds of musubi/onigiri with cookbook author and designer, Azusa Oda, in an easy cooking demo and tutorial. First, she demonstrates how to make an umeboshi (pickled plum) musubi with a special twist, and then a takigomi gohan musubi (with carrots, aburaage, shimeji mushrooms, and ginger). She also provides instructions on how best to prepare rice. The program concluded with a Q&A with Valerie Matsumoto and Kristen Hayashi.
This program is part of the series “A Taste of Home,” supported by the Consulate General of Japan in Los Angeles. Special thanks to Wismettac Asian Foods, Inc.; Takara Sake USA Inc.; and JFC International Inc. for their donations of products used in the program.
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A TASTE OF HOME (PART II): RECIPES FOR CELEBRATION
December 13, 2020
For many holidays, both distinctly “American” and traditionally Japanese, Japanese American families share meals specifically prepared for the occasion. From Oshogatsu (New Years Day) to Christmas, these flavors are closely tied to memories, festivities, and cultural practices. Even while incarcerated during WWII, Japanese Americans held on to their traditions and celebrations, highlighting their perseverance and the importance of joyful gathering even in difficult times.
In the second part of this series, we will explore how Japanese American cultural holiday traditions, such as mochitsuki, or mochi making, have adapted over time with JANM Curator, Emily Anderson, Ph.D, and get a glimpse of what items from our collection reflect these stories. We will also hear firsthand from several generations of Japanese American home cooks about their own family holiday recipes. Finally, audiences will learn how to cook the traditional first meal of the year, ozoni, with Azusa Oda.
WATCH HERE:
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Available at the JANM Store (10% discount for JANM Members!):
- Japanese Cookbook for Beginners by Azusa Oda:
- City Girls: The Nisei Social World in Los Angeles, 1920-1950 by Valerie Matsumoto:
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Programs like this are made possible by the generous support of JANM's members and donors. Become a member ( or consider making a tax-deductible gift so that we can continue to present more programs like these: Your support makes a difference. Thank you!
Japanese American National Museum
100 N. Central Ave.
Los Angeles, CA 90012
Save Room for Cake! with David Seymour
This is a presentation by David Seymour at the Southeast Steuben County Library on Monday, August 1, 2022, about his 2-year project to bake 95 cakes from the cookbook American Cake by Anne Byrn. The presentation covered the history of making cakes, to the science of baking cakes, to the results he had in following the recipes.
About the Presenter: David Seymour is an engineer and Corning resident whose interest in history, science, and baking converge in this project.
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How to make apple pie from scratch | Best Dessert | Apple pie recipe
#HomeMadePie #ApplePie #Applerecipies #appleSweet #appleDessert
Ingredients for Crust:
Wheat Flour - 3 cups
Cold butter - 1/2 cup
Ice cold water - 1/2 cup
Salt - a pinch
Ingredients for Apple filling:
Apples - 4
Jaggery/Sugar - 1/2 cup
Butter - small cube
Lemon -1
Cinnamon powder - 1/2 tbsp
Corn flour - 1/4th cup
Procedure:
1. Add wheat flour, cold butter and salt. Mix it with hand/mixer
2. Keep mixing by adding water slowly and adjust the consistency to make a dough.
3. Cover it in air tight container/cover and refrigerate for minimum 1 hour.
4. After 1 hr, press half of the mixed dough to make a big circle (should be as per the pan used)
5. Place it in the pan to make Pie Crust and Refrigerate in the freezer.
6. Cut the Apples + add Sugar/Jaggery + Lemon + Lemon zest + Cinnamon powder and mix well
7. Heat the pan and add butter and the apple mixture.
8. Mix well and let it cook for 10 mins.
9. Once the water is separated, add corn flour slowly and adjust the consistency.
10. Take the apple mixture into a bowl and refrigerate.
11. Press the remaining dough and cut it into slices as shown in the video.
12. Take the crust out and fill it with apple mixture and make the pattern as shown in the video.
13. let it bake for 1 hour at 400 degrees.
14 Then the delicious apple pie will be ready :)
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Gluten Free Thanksgiving! Sausage and Mushroom Stuffing!
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Today I am going to show you how to make my Gluten Free Sausage and Mushroom Stuffing!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Stuffing:
1 loaf of GF Bread
1 medium sized Onion
3 Garlic cloves
1 small bunch Celery
2- 8 oz. packages Mushrooms
1 lb. Sage Sausage
Salt & Pepper
2 tsp Sage
1 cup Chicken Stock
Oven 350- Greased casserole dish
Ove Glove
Casserole dish
Cookie sheet
Green Strainer
6 Qt Stock pot
Wooden spatula
Cutting board
Serving spoon
White Corelle dish