Shoyu Cucumbers


This workshop teaches our students how to make shoyu cucumbers, or cucumbers soaked in a soy sauce broth. Students prepare the ingredients, and assemble everything together into tasty dishes. This dish is a perfect example of cultural values at work: we reuse glass spaghetti jars as a way to demonstrate mottainai, and cut the cucumbers into uniform shapes to demonstrate chanto (do properly).

Workshop Outcomes

-Critical thinking in how our culture, values, and even foods shape our behaviors

-Learn to pass on and preserve these recipes

-Knowledge of traditional Japanese American foods

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