Okinawan Soba is made up of Chinese noodles with Japanese flavoring and soup. I relate to Okinawan soba because Okinawa is closer to Japan than to China, even though my father’s ancestors are from Taiwan or the Chinese noodles. I believe that I identify more to my Japanese side because I lived in Japan for the first few years of my life, I even went to a Japanese-speaking school during Kindergarten. In Japan a candle-lit ceremony is held, that is called the Bon Odori or Bon Dance. They are also commonly held in Hawai’i during the summer at most of the temples around the islands. During the ceremony in Japan both the children and adults gather at the temple after school and work to enjoy and indulge in classic Japanese dance
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One of my favorite Japanese meals that my mother cooks is Chicken Katsu. Chicken Katsu is a chicken thigh or breast that is covered in egg, rolled in Panko bread crumbs, then fried in vegetable oil until it becomes a crispy and the outside layer is a light brown color. Another Japanese that my family and I have enjoyed for years is something called Shabu-shabu or Hot-Pot. Shabu-shabu consists of many types of mushrooms, leafy greens, beef, pork, and spices. Shabu-shabu is a special meal because you cook it on the table on a hot plate. After the water starts to boil you add in the meat, vegetables, then finally ramen noodles when you are finished with the soup. This is a perfect meal for cold Okinawan nights because you can eat as soon as the ingredients are fully cooked and they are still warm. Although, my family mostly eats Japanese food from my mother’s side, we also do enjoy eating a Taiwanese stew, called Kong-bah. Kong-bah consists of boiled eggs, various vegetables, many herbs, and beef. This makes for a great warm and filling lunch during school or work. This meal is very nostalgic for my siblings and I because when we were children and living in Washington, my grandmother (my father’s mother) would visit from Idaho and make us this particular meal for dinner on the cold winter nights. My life is full of delicious foods and flavors from both of
One of my favorite Japanese meals that my mother cooks is Chicken Katsu. Chicken Katsu is a chicken thigh or breast that is covered in egg, rolled in Panko bread crumbs, then fried in vegetable oil until it becomes a crispy and the outside layer is a light brown color. Another Japanese that my family and I have enjoyed for years is something called Shabu-shabu or Hot-Pot. Shabu-shabu consists of many types of mushrooms, leafy greens, beef, pork, and spices. Shabu-shabu is a special meal because you cook it on the table on a hot plate. After the water starts to boil you add in the meat, vegetables, then finally ramen noodles when you are finished with the soup. This is a perfect meal for cold Okinawan nights because you can eat as soon as the ingredients are fully cooked and they are still warm. Although, my family mostly eats Japanese food from my mother’s side, we also do enjoy eating a Taiwanese stew, called Kong-bah. Kong-bah consists of boiled eggs, various vegetables, many herbs, and beef. This makes for a great warm and filling lunch during school or work. This meal is very nostalgic for my siblings and I because when we were children and living in Washington, my grandmother (my father’s mother) would visit from Idaho and make us this particular meal for dinner on the cold winter nights. My life is full of delicious foods and flavors from both of