Nancy Matsumoto

nmatsumoto

Nancy Matsumoto é escritora e editora freelancer que discute assuntos relacionados à agroecologia, comidas e bebidas, artes, e a cultura japonesa e nipo-americana. Ela já contribuiu artigos para o Wall Street Journal, Time, People, The Toronto Globe and Mail, Civil Eats, e TheAtlantic.com, como também para o blog The Salt da [rede de TV pública americana] PBS e para a Enciclopédia Densho sobre o Encarceramento dos Nipo-Americanos, entre outras publicações. Seu livro, Exploring the World of Japanese Craft Sake: Rice, Water, Earth [Explorando o Mundo do Saquê Artesanal Japonês: Arroz, Água, Terra], foi publicado em maio de 2022. Outro dos seus livros, By the Shore of Lake Michigan [Na Beira do Lago Michigan], é uma tradução para o inglês da poesia tanka japonesa escrita pelos seus avós; o livro será publicado pela Asian American Studies Press da UCLA. Twitter/Instagram: @nancymatsumoto

Atualizado em agosto de 2022

food en es pt

Niki Nakayama: Como uma Nipo-Americana de Los Angeles Conquistou o Rarefeito Mundo da Cozinha Kaiseki Japonesa

Por Nancy Matsumoto
29 Nov 2022

Niki Nakayama, que chefia o restaurante n/naka em Los Angeles, é a chef kaiseki mais famosa dos Estados Unidos. Você pode vê-la na primeira temporada do Chef’s Table de 2015, com as mãos enluvadas e uma grande tesoura enquanto corta cirurgicamente um ouriço-do-mar de pele espinhosa, cobrindo então os seus lóbulos cor-de-mostarda com ovas de peixe ikura e decorando-o com um delicado quadradinho de folha de ouro comestível e uma folha de azedinha com nervuras vermelhas. Ou você pode ler sobre ela no Guia Michelin de Los Angeles, …

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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 Out 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 Mai 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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Crônicas Nikkeis 7—Raízes Nikkeis: Mergulhando no Nosso Patrimônio Cultural

Pictures and Poetry: Deepening the Connection to my Japanese Roots

Por Nancy Matsumoto
26 Out 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…