Gil Asakawa's Nikkei View | culture
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In a previous life during my long and winding journalism career, I was a rock critic. I was the music editor for Denver’s weekly newspaper, Westword. So when the Denver Press Club recently asked me to participate on a panel discussion for the 50th anniversary of the Woodstock music festival, I was eager to join in the fun. I write a...

I love kaki. That's Japanese for persimmon. Not everyone knows what a persimmon is, so let me explain. Persimmons are a popular fruit that is grown through much of Asia. The Japanese call it "kaki" (kah-key). Kaki are wonderfully sweet when they're ripe, but depending on the strain of kaki, they can be bitter. I learned to love kaki as a kid growing up in Japan.

Something that can't be replicated by a "fake" Japanese restaurant in the US: Homemade Tofu served as part of a multi-course feast at Ukai, a lovely traditional Tokyo tofu restaurant. I’m still pondering the process of cultural assimilation, and how I get so frustrated when Japanese culture – especially Japanese food culture – gets appropriated by people who don’t really appreciate the culture.