Cooking Like a Native

Posted on March 8, 2007 by Penny Collins

I’ve heard that food is the most difficult aspect of culture to assimilate. We can learn the language, we can adapt to new holidays and festivals, we can make accept and respond to unfamiliar behavior, but we often crave the familiar foods of home. At first, the Japanese diet may seem to consist of white rice and grilled fish. Such a limited menu would be at least boring, possibly unpalatable to many Westerners. It is important to look beyond the basic carte du jour to see that Japan has a lot of variety and many dishes that will appeal to even the most discriminating palate.

Much of the variety that is found in the Japanese diet comes as a result of the changing seasons. Different foods are eaten according to when they are harvested. Takenoko gohan (Bamboo rice) is eaten in spring when the bamboo sprouts are tender. The entire nation seems to snacking on nashi (Japanese pears) in late summer and early fall. Grilled mushrooms are an autumn favorite. These are just a few examples of how Japanese people avoid the tedium of repetitive menus by using what is readily available in each season. This also jibes with the environmentalists’ plea to “eat locally” and avoid importing and the unnecessary use of fossil fuels.

Some dishes are not well-known to a newcomer in Japan, but are almost always popular with foreigners. Such ingredients can be changed according to one’s taste. One such dish is called nabeA dish in which a variety of foods are cooked in a large pot to be shared by all in attendance. Primarily served in during the winter months. . Meat or seafood is cooked in a broth (soy, bean, fish, or spicy Korean style) with any number of vegetables that the chef likes. Another dish is okonomiyakiA delicious, pan-fried dish containing eggs, cabbage and various other ingredients. (Japanese style omelets). Scrambled egg and cabbage are mixed with a combination of any or all of the following: shrimp, pork, potato, corn, cheese, tuna flakes. Both of these dishes can be cooked at the table with inexpensive appliances. They make a great menu for a party where people gather around the table and create a dish to their liking.

So, consult Japanese friends and coworkers for recommendations and recipes. Drag them to the grocery store if you need them to help you find ingredients. Sign up at the local community center for cooking lessons. Do what you have to do to eat as the natives to. It’s very satisfying, very healthy, and possibly earth- friendly.