Nancy Matsumoto

nmatsumoto

Nancy Matsumoto es una escritora y editora independiente que cubre temas de agroecología, alimentos y bebidas, las artes y cultura japonesa y japonesa americana. Ha sido colaboradora de The Wall Street Journal, Time, People, The Toronto Globe and Mail, Civil Eats, The Salt de NPR, TheAtlantic.com y la Enciclopedia Densho del Encarcelamiento Japonés Americano en línea, entre otras publicaciones. Su libro, Exploring the World of Japanese Craft Sake: Rice, Water, Earth [Explorando el mundo del sake artesanal japonés: arroz, agua, tierra] fue publicado en mayo del 2022. Otro de sus libros, By the Shore of Lake Michigan[Por la orilla del lago Michigan], una traducción al inglés de la poesía japonesa tanka escrita por sus abuelos, será la próxima publicación de Asian American Studies Press de la Universidad de California, Los Ángeles (UCLA). Twitter/Instagram: @nancymatsumoto

Última actualización en agosto de 2022

food en es pt

Niki Nakayama: Cómo una japonesa americana de Los Ángeles conquistó el enrarecido mundo de la cocina japonesa kaiseki

Por Nancy Matsumoto
29 Nov 2022

Niki Nakayama, quien dirige el restaurante n/naka en Los Ángeles, es la chef kaiseki más famosa de los Estados Unidos. Puedes verla en la primera temporada de Chef’s Table del 2015, abriendo quirúrgicamente un erizo de mar de piel espinosa con las manos enguantadas y unas enormes tijeras, luego cubriendo sus lóbulos de color mostaza con huevas de pescado ikura y adornándolo con un pequeño y delicado cuadrado de lámina de oro comestible y una hoja de acedera con venas rojas. O puedes leer sobre ella en la Guía Michelin de Los &…

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Sitting Down with Writer Gil Asakawa to Talk Japanese Food and His New Book: Tabemasho! (Let’s Eat!): A Tasty History of Japanese Food in America

Por Nancy Matsumoto
7 Oct 2022

“Let me microwave something real quick.” It seems fitting that this is the first thing Gil Asakawa says to me before we start our phone interview. His wife Erin has made him a soup of nori, tofu, ground turkey, and green onions from their garden. It’s only 10:30 a.m., but to him this is “lunch-ish.” Breakfast was some leftover ribs from the night before. “We have very eclectic dining patterns,” he explains unapologetically. This prologue to our conversation is fitting because we’re about to discuss Asakawa’s just published book, Tabema…

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Music at Work

Por Nancy Matsumoto
1 Abr 2022

A feel-good, nostalgic genre of Japanese dance tunes called City Pop has become the kitchen soundtrack for a community of Toronto chefs—one that sets the tone for a kinder, brighter, kitchen culture. When Shori Imanishi opened Imanishi Japanese Kitchen, his izakaya at Dundas West and Lisgar in 2015, his goal was to create the perfect amalgam of Japanese food, music, and Tokyo street culture. “I wanted to give it that Tokyo vibe,” the chef-owner says. “It wasn’t just about the food, but that entire experience you get when you’re in Japan.” So he ou…

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Challenging Times at British Columbia's YK3 Brewery

Por Nancy Matsumoto
7 May 2021

In February of 2018, I visited YK3, a small sake brewery in Victoria, British Columbia headed by veteran toji (master brewer) Yoshiaki Kasugai. He is the creator of a line of sake called Yu (悠), a dreamy name that can mean “quiet” or “calm,” but also “far off,” or “boundless.” The brewery is in fact far off the beaten path, due south of downtown Vancouver, close to where the Fraser River empties into the Strait of Georgia. Housed in a non-descript industrial mini-mall, it seemed to take a long time to get there in traffic from my Vancouver hot…

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Crónicas Nikkei 7—Raíces Nikkei: Indagando en Nuestra Herencia Cultural

Pictures and Poetry: Deepening the Connection to my Japanese Roots

Por Nancy Matsumoto
26 Oct 2018

Growing up Sansei in my part of California’s San Gabriel Valley meant you didn’t have to work very hard to stay connected to your Nikkei roots—they were all around you. Every family that lived on our South San Gabriel street was Japanese American. We shared Japanese food, holidays, and a mania for gift giving. Our most exotic neighbors were from Okinawa, which as a child I took to be a country separate from Japan. Our local Issei “fish man” would come by weekly his truck to sell the neighborhood moms sashimi-grade tuna and fresh tofu, and our favorite Botan ricec…