Food, Culture, and Identity: Bringing Asian Cuisine to the American Table - Megan J. Elias
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Food, Culture, and Identity:
Bringing Asian Cuisine to the
American Table
Megan J. Elias
“A person who has tasted Chinese food
realizes that it is the most palatable and
delicious cooking he ever ate”
“Even the inexperienced housewife can
prepare Chinese dishes of great flavor and
delicacy.”
-Shiu Wong Chan
Shiu Wong Chan, The Chinese Cook Book. NY: Frederick Stokes and Co. 1917
JAPAN ESE FOOD
RECIPES
Japanese Food Recipes, Wholesale Grocers Association, 1940
Q8 JAPAN ESE FOOD S TOFU 63
OJIYA (So ft Rice co o k e d in Sto ck ) YAKI D OFU M ISO N I (Frie d So y b e a n Cu rd co o k e d in M iso )
M rs. H o ra ce Sa k o d a
M rs. N o b u k o Sh ib a ta
SERVIN G S 3 -4
SERVIN GS 2 - 3
1 to fu 2 ta b le sp o o n s v e g e ta b le o il
5 cu p s w a te r te a sp o o n sa lt Cu t to fu in fo u r slice s. Pla ce b e tw e e n d ish to w e ls to re m o v e e x ce ss w a te r.
‘A ‘| i
‘> 4 .
cu p d rie d sh rim p s te a sp o o n g o u rm e t p o w d e r H e a t o il in a p a n a n d fry to fu o n b o th sid e s.
cu p rice egg Cu t frie d to fu in in ch cu b e s a n d co o k o v e r lo w h e a t fo r 2 0 m in u te s in th e
ti
1
te a sp o o n s sh o y u ta b le sp o o n ch o p p e d o n io n o r ch iv e s fo llo w in g sa u ce u n til w e ll se a so n e d .
2
1
‘/= cu p w a te r 2 ta b le sp o o n s sh re d d e d sh rim p or
Pu t w a sh e d rice , w a te r a n d sh rim p s (tie d in a sm a ll b a g o r clo th ) in to a la rg e
‘zé cu p m iso k a tsu o b u sh i
sa u ce p a n a n d b rin g to b o il. Afte r 1 0 m in u te s tu rn h e a t lo w , a n d co o k 3 5 m in
a
2% ta b le sp o o n s su g a r
u te s. Ta k e o u t b a g o f sh rim p s.
Th is d ish m a y be se rv e d a s a m e a t su b stitu te .
Ad d sh o y u , sa lt a n d g o u rm e t p o w d e r. Bre a k e g g in to a b o w l, b e a t lig h tly a n d
p o u r in to rice . Stir, a n d a d d ch o p p e d g re e n o n io n s o r ch iv e s. Se rv e h o t.
VARIATION : M iso zo su l: KOYA D OFU (Fro ze n So y b e a n Cu rd co o k e d in Sh o y u )
Fo llo w a b o v e re cip e , a n d w h e n rice h a s co o k e d 3 0 m in u te s, a d d sm a ll d a ik o n M rs. H a ro ld Y. Oza k i
1
cu t in th in n a rro w slice s, to p s cu t in ‘A in . le n g th s. Co o k 1 0 m in u te s a n d a d d 1 /3 SERVIN GS 3 - 4
54
cu p m iso te a sp o o n g o u rm e t p o w d e r. Re m o v e fro em fi r a n d se rv e im m e d ia te ly . Slice o n e to fu in to 4 -5 slice s a n d fre e ze in re frig e ra to r fo r 3 -5 h o u rs o r o v e r
n ig h t.
W h e n w e ll fro ze n , to fu w ill lo o k y e llo w ish b ro w n . Th a w , sq u e e ze o u t a little
CH ICKEN AN D VEGETABLE Z OSUI w a te r. Cu t in to cu b e s a n d co o k in th e fo llo w in g sa u ce .
M rs. Ky u ro Ok a za k i 2 ta b le sp o o n s sh o y u 2 ta b le sp o o n s sh re d d e d sh rim p s
1 % ta b le sp o o n s su g a r % te a sp o o n g o u rm e t p o w d e r
SERVIN G S 4 -5 May b e se rv e d a s m e a t su b stitu te .
M a k e sto ck w ith ch ick e n bone or d rie d sh rim p a n d kon b u .
YAKID OFU (Frie d To fu )
'/é
cu p rice , w a sh e d
*/. cu p slice d ch ick e n M rs. So ich i Ob a ta
2 -4
l/1
cu p slice d m u sh ro o m (In ste a d o f m u sh ro o m a n d b a m b o o SERVIN G S
cu p slice d b a m b o o sh o o ts sh o o ts, strin g b e a n s a n d o th e r v e g e
ti
1 to fu 2 ta b le sp o o n s v e g e ta b le o il
Bé
cu p slice d ca rro ts ta b le s a v a ila b le m a y b e su b stitu te d )
Cu t to fu in 4 slice s a n d d ra in e x ce ss w a te r. Bro w n b o th sid e s in g re a se d
G re e n o n io n (ch o p p e d fin e ) pan.
Ad d cu p s sto ck to rice a n d co o k slo w ly fo r 1 5 m in u te s. Ad d ch ick e n a n d Sa u ce : ta b le sp o o n s su g a r
4
1%
v e g e ta b le s. Co o k u n til ch ick e n is d o n e . Ad d m o re cu p s o f sto ck , te a sp o o n s sa lt, 5 ta b le sp o o n s m iso te a sp o o n g o u rm e t p o w d e r
3
3
%
% te a sp o o n g o u rm e t p o w d e r a n d te a sp o o n sh o y u . 5 ta b le sp o o n s v in e g a r 1 te a sp o o n g ra te d g in g e r ro o t
1
Sp rin k le g re e n o n io n s and se rv e h o t. G rin d m iso in su rlb a ch i a n d a d d v in e g a r, su g a r, g o u rm e t p o w d e r a n d g ra te d
g in g e r ro o t. M ix w e ll a n d se rv e w ith y a k i d o fu .
Ch o p p e d w a te rcre ss m a y a lso b e
You r Sp a cio u s a n d Co n v e n ie n t
TIM ES SUPER M ARKET
I7 7 2 So u th Kin g Stre e t
D o w n tow n M a rk e t On e Blo ck fro m W a sh in g to n In te rm e d ia te Sch o o l to w a rd Sta d iu m
M EATS . . . AM ERICAN 8 : ORIEN TAL G ROCERIES
c. Q. YEE | -| o | > co . |. -ro .
e
LIQUORS, FRESH VEG ETABLES 8 6 FRUITS
Meat 0 Gro ce rie s O Fru its M a x im u m Qu a lity a n d Co n siste n tly Lo w Price s— E1 /e ry Da y!
I2 5 N o rth Kin g Stre e t. Ph o n e 5 -6 9 5 1 AM PLE CUSTQM ER PARKIN G .
l
iMouthful Hamburgers
Resources: books Eating Asian America, edited by Robert Ji-Song Ku, Martin F. Manalansan and Anita Mannur Sameness in Diversity: Food and Globalization in Modern America, Laresh Jayasanker From Canton Restaurant to Panda Express, Haiming Liu Flavors of Empire: Food and the Making of Thai America, Mark Padoongpat Little Manila is in the Heart, Dawn Bohulano Mabalon
Resources: museums and archives • Museum of the Chinese in America, New York, NY • Japanese American History Museum, Los Angeles, CA • South Asian American Digital Archive • Smithsonian Asian Pacific American Center (Migratory) • Locke Historic District, Sacramento-San Joaquin Delta, CA • Filipino American National Historical Society Museum, Stockton, CA
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