FIRST JAPANESE IMMIGRANT ARRIVES ON US MAINLAND: Nakahama Manjiro (1827
- 1898), also known as John Manjiro, was one of the first Japanese
people to visit the United States and an important translator and
adviser to the Japanese government during the late Tokugawa and the
early Meiji periods, when Japan opened its ports to American trade and
expanded its commerce with European traders. During this period, Japan
began an intensive program of modernization.
When he was 14 years old, he was shipwrecked along with four other
fishermen from Tosa Province, Japan, and rescued by the American whaler
USS John Howland, commanded by Captain William H. Whitfield. Whitfield befriended the boy and took him home to Fairhaven, Massachusetts, where
Manjiro spent three years studying English, mathematics, history,
geography, navigation, and shipbuilding. After working on another
whaling ship and in the California Gold Rush, Manjiro risked execution
to return to Japan, by Japanese law at that time, where he became a
teacher. In 1853, when the United States Navy fleet led by Commodore
Matthew C. Perry anchored in Edo harbor, Manjiro was summoned to Edo and
given the rank of samurai. He was installed as an interpreter and
translator for the Tokugawa shogunate and was instrumental in
negotiating the Convention of Kanagawa. In 1860, Nakahama Manjiro
participated in the Japanese Embassy to the United States. Later, during
the Franco-Prussian War in 1870, he studied military science in Europe.
When the new Meiji government established Kaisei College in 1877, the forerunner of the University of Tokyo, Manjiro joined the faculty and
helped educate Japan's future leaders.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tamagoyaki (Japanese Rolled Omelet)
Categories: Eggs, Sauces
Yield: 2 servings
4 lg Eggs
1 tb Mirin
1 tb White soy sauce
+=OR=+
1/2 tb Dark soy sauce
1 tb Dashi stock; opt
1/2 ts Granulated sugar
1 ts Oil; more as needed
In a small bowl, combine eggs, mirin, soy sauce, dashi
(if using) and sugar. Whisk until well combined.
Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick
8" skillet over medium heat. Using a small piece of
folded paper towel, carefully wipe the excess oil from
the pan and set aside paper towel (you will need it to
grease the pan for each egg layer).
Pour about 3 tablespoons of the egg mixture into the pan
and quickly tilt the pan, swirling the egg mixture
around to create an even layer. If there are thicker
areas, gently poke a small hole at the thickest point
with chopsticks and tilt and swirl the pan to cover
exposed areas with more raw egg to form an even layer.
After the layer is cooked, about 1 minute, using
chopsticks or a rubber spatula, gently lift the egg
edges on the farthest side to loosen the layerΓÇÖs grip.
While tilting the pan, carefully fold the egg about 1/4
of the way toward yourself. Continue to fold the egg
equally on itself until you have a narrow, rectangular
omelet at the edge of the pan nearest you. Reduce the
heat to medium-low if the egg is browning.
Using the paper towel, lightly grease the exposed area
of the pan. Pour another 3 tablespoons of the remaining
egg mixture into the exposed area of the pan and quickly
swirl it around to create another layer. Use chopsticks
or a soft spatula to gently lift up the folded omelet
and tilt the pan toward you so the raw egg mixture runs
under the omelet.
Once the layer is cooked, gently roll the omelet away
from you in three to four flips. Repeat Steps 3 to 5
with remaining three layers, greasing the pan before
each additional layer. The number of flips will decrease
as the omelet grows in size with each additional layer.
Transfer omelet to a cutting board or a plate when done.
Cut crosswise into four pieces and rotate, cut side up,
to show egg layers. (If using a nonstick 8" skillet, you
can trim both ends of the omelet to make them even.)
Serve immediately or chill for later.
by Kiera Wright-Ruiz
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
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