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Show 1 i DAVIS REFLEX JOURNAL, JUNE 27, 19B4 Q&& 600066 PQWgGOto This week, Mrs. Hikoko Nakashima, left, and family members, including husband, Takeo, daughter, Miyuki and mother, Kimiyo, share some family favorites. FAVORITE COOK By DONETA GATHERUM i Sasebo-Shi- , , Nagasaki-Ken- Mrs. Takeo (Hiroko) Japan Nakashima is a Japanese housewife, mother and professional woman. She is responsible for keeping her modern home spotlessly clean, preparing and balanced meals, washing daily, and working fulltime as a speech therapist in a large ; eye-perfe- ct taste-perfe- ct hospital. MRS. NAKASHIMA has never ' visited America. Her contact with ' our country is through her daughexter, Miyuki, who was a change student. Mrs. Nakashima speaks English very well. Like many other adult Japanese, she lis-- 1 tens faithfully to English lessons ' broadcast nightly over the radio. She follows along in her language manual. Mrs. Nakashima has a drivers license but she doesnt often drive sedan. the familys new four-doTraffic is congested. Cars move 4-- H 1 or rapidly down narrow streets Japan. in MORNING WAKE up time for nick-name- quarts each morning. This is enough for her family of five. Rice is eaten with each meal. TAKEO reminds his wife, Rice has always been Japans most important food. Inspite of the intro- 4 duction of many imported foods into the country, rice is still Japans j major crop. Mrs. Nakashima serves her ' i li J i i ; : Japanese have been using more bread. The bread slices are about twice as thick as slices of American bread. Texture is about the same as homemade bread. Brown noodles and soy sauce are frequently used for breakfast. A side dish of dried diakon (giant Japanese radishes) and bonita flakes is something seldom tasted outside Japan. AS SOON as the family finished the breakfast, Mrs. Nakashima begins clearing the table. Dishes are washed and immediately put away. One of the next family chores that must be accomplished is going to the market to purchase a supply of fresh foods for the rest of the day. Foods in Japan are packaged in smaller quantities - two or three carrots, potatoes, onions in a carefully wrapped package. You don't select your own produce from open bins. ALL BREAD and rolls are purchased from a store. The Japanese kitchen is modern but different. Gas stoves resemble the American counterpart except for two noticable omissions. There are no ovens on a Japanese stove. The fuel supply is a propane tank. MOST JAPANESE homes have microwave ovens. Another food used for breakfast is Muzo, a soybean paste soup with -- powdered rice, dried seaweed, bonito powder, monosodium glutamate and dried green onions. Pieces of Tofu (soybean curd), egg, dried Japanese mushrooms and Japanese vegetables are mixed into the soup base. THERE ARE fewer canned goods on the market shelves than you find in America. Dried foods and instant dried food bases are abundant. The variety of fresh green and leafy vegetables is great. It is hard to imagine the number of species of fish that are sold in a Japanese market. Mrs. Nakashima or some member of her family visits the market daily. The Japanese eat fresh foods in season. Markets are many and conveniently located near all homes. MOST JAPANESE foods can be purchased at one of the several Oriental food stores in the Wasatch Front area. Because of modern preservation and packaging techniques it is possible to create a respectable Japanese breakfast or other meal without much know- EGGS ARE prepared in a variety of ways. If there are leftover pieces of meat and vegetables, the eggs are scrambled and small pieces of meat, fish and vegetables are Mrs. Nakashima is around 6:30 a.m. One of her first duties is to prepare gohan or Calrose rice for the family. Americans have d this Japanese staff of life sticky rice because the kernels hold together in a ball. The rice is cooked in an electric appliance made especially for rice steaming. Mrs. Nakashima cooks 6 family breakfast on the traditional low table. She is assisted in the food preparation and service by her mother, Kimiyo Minetomo and her daughter, Miyuki. MANY DISHES are placed on the table for each person eating. Each course requires a separate small bowl. Plates are rarely used in Japan. The eating utensils are (Chopsticks), small spoons and a knife. Breakfast, dinner and supper are very similar in Japan. Rice, tea, soy sauce eggs and salad are al-ways served. ", In Top 5 In Sales Of Insurance added. Japanese catsup is stirred through the mixture giving the taste and appearance of Spanish fried rice to this Oriental dish. Sometimes an egg is broken into a small dish and stirred until it is well blended. Using chopsticks, a person takes a small portion of rice and stirrs it into the beaten egg. The can then be dipped into soy sauce. THE TOSSED salad is served with a Japanese mayonnaise dressing or an oil and vinegar dressing made from soybean oil, rice vinegar, sugar, salt, monosodium glutamate and spices. rice-eg- g smoke. The Division of State We fought for our independence Lands and Forestry asks you to please drown all camp fires. Never leave fires of any kind burning unattended. If you must use fireworks, legally or illegally, do so in a safe and responsible manner. Always have a supply of water available to drown any type of fire. For more information contact Jim Aycock, 9 District County Firewarden at to live in this land. The early pioneers struggled against insurmountable odds to settle and raise their families in Utah. Now there are about 150,000 people living in Davis County and use the water which the land supplies. WE ALSO take advantage of the recreational values available in Davis County. However, we keep allowing this great heritage and the fulfillment of our needs to go up in ftrr& i 6 Ftax5ra 533-444- ftrr& FNwScp UcftiNT 451-208- 4 7 East State, Farmington Open Tues. - Sat. 10 am '5:30 - 12 18) 2 for l00 50 off Round and Square Shapes Frames Reg. to 1.99 99 The Spinning Wheel of the Cushing is President-elec- t Utah Association of Life Underwriters and a Life member of the 133 North Main, Bountiful Open late Fri. nite Million Dollar Round Table. Cushing has been a sales representative for Metropolitan since 1959. SI S Garden Center at 315 No. Main, Kaysville -54- 6-3617 Visa Master Charge Beautiful HANGING BASKETS in Full Bloom Your Stenciling Specialists 98 Great for Patio or Weddings Instant Color Jumbo 4 Pak I MO IFetaoaias and PP In Stock DoaijffiffldDffiOBS 3 P-m- I ( Heart or Christmas Tree Shapes NATIVE of Bountiful, tto Come see how you can make your own gifts for family and friends or stencil for yourself! Call us for Class Information - 5 - Sale KIDS. . .You Can Stencil Too! nhEBwrRjr&BvmiSHOpl Big size sheets ters in the city, and was recognized as the representative with the most qualifications as a leader (23 times). Metropolitans western leaders conference game the companys best sales people a chance to discuss sales and marketing strategies, exchange ideas, and make plans for their continuing expansion in the western states. A 2050 Plastic Canvas Reg. 9.98 Week before publication TteBwfcn-jDcBsi- Marked down placed more than personal insurance protection last year, and was recently honored by company officials at a major sales conference held at San Franciscos St. Francis Hotel. He was joined by sales leaders from throughout the western states and senior executives from the companys western headquarCUSHING $2.5 million in 0. Deadline for photos Wed. 6:00 p.m. BtfOtStt Kits, Yarns, Odds and Ends 298-463- or MISSIONARIES 1 Fun Is Spun For Ton Where cooking. Next week: More about Mrs. Nakashima and her Japanese cooking. Use Care With Fire J Senior sales representative John Cushing of Bountiful is one of the top 20 Metropolitan sales people in the western United States, ranking him among the top five percent of the companys 10,000 member nationwide sales force. Clearance Sale ! ledge of the art of Japanese j MRS. NAKASHIMA always pre-- 1 pares several dishes for each meal. j Breakfast might include a small bowl of steamed rice, a piece of 1 ham, eggs, scrambled, fried or hard boiled, a tossed green salad with 1 lettuce, tomatoes, celery and car-- T rots finely sliced or chopped, tea j and milk. Large wheat bread rolls with raisins are becoming popular. For , about the past five or six years the Spmmqyy I Reg. 1.49 Sale W Off We still have a large selection of GeiraumStuumns All sizes |