Let us introduce you to homecooked: a collaborative + intergenerational zine cookbook
We LOVE community cookbooks whether they are from a temple or home kitchen, spiral bound or stapled, stained from use, and preferably scribbled with notes. We wanted to create our own version of this but like everyone, we just don’t have the damn time. One day Jeannine said, “Why don't we get everyone in a room and make a cookbook zine right then and there?" So that, folx is exactly what we did! On November 11, 2023, we invited the community to join us (and wow, you all showed up!) with food memories, photos, and recipes to create zine pages.
Culture comes in many forms from personal traditions to ancestral memories. We have seen throughout history and in current times how quickly culture can be stolen, occupied, burned, and bombed, so we came together to preserve a part of our cultures told from our own perspectives. We wrote our own words and our families’ words, whether chosen or by blood, because those of us who have experienced intergenerational traumas have been told to forget. We have been told to forget and to assimilate into the dominant culture time and time again To put it plainly, we reject that notion.
And at the same time, we didn’t take ourselves too seriously. Instead, we let our inner children get creative and have fun in the way our ancestors, grandparents, and parents were never allowed to. This zine is how we are preserving our own narratives and telling our own stories. It is our privilege to be able to do so, it is an act of resistance to do so, and it is out of love that we do it
Thank you for resisting with us,
A’misa, Jeannine, and Jack
Alley Frey
TABLE OF CONTENTS
A Recipe For Hosting
Sachie Hayakawa River Produce
Pickles + Rice
Kollodi Sambaizuke
Jane Hashimawari Bachan's Bacon-Wrapped Mochi
Kammi Trinh Yaeko Nguyen Multi-Ethnic Breakfast (from Japan, Hawaii, China, and Vietnam)
Malli Moran Ojiya and Obachan's Koge-Nigiri
JoJo Baccam Phuc Choup
Kyle Yoshioka
Veggies
Ann A'misa Matsushima Chiu
Nancy Yoshioka's Maki Style Spam Musubi
Kimpira Gobo
Jody Anderson Green Tomato Pickles
Vera Brosgol Cabbage Pirog
Valerie Yeo Lotus Root Soup
Vivian Satterfield Braised Kelp
Austin Smoldt-Saenz Carimanolas
Trini Chiu Girl Eating in the Dark Soup
Yoko O.K. Ozoni
Jay Horita Kabocha Soup
Rick March Brudet (Croatian Fish Stew) to Eat With Polenta
Noodles + Dumplings
Felicia Reynolds Pancit
Erin Leveroni Lunch at the Beach
Jason and Margaret Skipton Summer Macaroni Salad
Sophie Narashiba Gyoza
Ellen Hansen Crab Shumai
Shin Lee Jiaozi tang
Jack Nakashima Somen Salad Dressing
Eggs
Timme Lu Hong Shao Roo
Caroline Lee Steamed Egg
Rachel Lam Tomato Fried Egg
Ame Hayashi
Mentaiko Natto Fried Rice, Mabo Tofu with Vegan Meat, and Isobe-Age Chikuwa (fishcake)
Meats
Jeannine Shinoda Gong Gong's Tomato Beef Curry Chowmein
Michiko Kornhauser Turkey With Pineapple
Lindsay Oda Grandma's Sausage Stu ng
Adam T. Kirkby Nostalgic Meatball
Janice Okamoto
Ma Fa Chicken Hawaiian Pork Ribs
Debbie Shinoda Mom's Teriyaki Sauce for Teriyaki Chicken Wings
Lester and Jenna Nishimura
Sophie Tachibana Miller
Shoyu Chicken, Cucumber
Amayu-Zuke, O ce Party Spare Ribs
Ka Ku Ni/ Shogayaki ish...
Sweets
Thia and Richard
Toyoko Oguri
Cheryl Wolf
Dan Kittaka
Jess Grady-Benson
Michelle Lin
Leanne Maily
Kelly Rae
Edwina Koch
Making Butter
Persimmon and turnip
Chocolate Mousse- for Nana and Grandpa
Esther Kittaka's Arare
Great G-ma Ruth's Swedish Pancakes
Kao Nian Gao Chinese New Year Mochi Cake
Grandma Hildegarde's Krispy
Kreme Style 1990's DoughnutsVeganized
Dad's Chocolate Chip Cookies
Halo Halo