Corned Beef

This Easter we ran out of corned beef, despite having bought three packs of the stuff. St. Pats to Easter is, for Japanese Americans, corned beef season. I don’t know why, but it is. Maybe it’s a Catholic influence. The traditional form is boiled with cabbage, carrots, celery, and served with rice. Either in the soup, or on the plate. So we can keep it kosher, too, for Jesus.

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Judy at Bebe Love Okazu shares her recipe for corned beef with Japanese influences.


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