Cook foods into your memoir

Today the daughter is home from school with nausea so I fixed her okayu, the Japanese soup for sick people. The Chinese have a similar rice soup, and Americans have their chicken noodle soup. I like passing my heritage on through food, and it’s even more rewarding when it makes the sick feel better! Be sure in your life writings to include special food recipes, and if you can take a close-up photo of handwritten recipes by Grandma or Mom, now that’s an especially delicious treasure to add.

Okayu

1 can chicken broth
1 cup day-old cooked white rice
1 tsp minced green onion (or yellow)

Simmer until rice grains are soft and fat, about 15 minutes. Add extras like minced fresh spinach, minced fresh mushrooms, minced leftover cooked chicken. Do not add salt as the broth is plenty salty, but a shake of garlic powder can be added. Add water as needed to keep it a bit soupy. (I use Japanese rice, so cooking time may differ slightly using American rice.)

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About moonbridgebooks

Co-author of Cherry Blossoms in Twilight, a WWII Japan memoir of her mother's childhood; Co-author/Editor of Battlefield Doc, a medic's memoir of combat duty during the Korean War; life writing enthusiast; loves history and culture (especially Japan), and cats
This entry was posted in capturing memories, heritage, recipe. Bookmark the permalink.

3 Responses to Cook foods into your memoir

  1. Sounds delicious! Food for the soul 🙂 And couldn’t be easier to prepare. Thank you.

  2. chris says:

    I feel comforted just reading this post! 🙂

  3. Thanks, this is actually pretty delicious, and a quick yum thing to do with leftovers.

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