Hey there, world explorers! It’s that time of the year again – Thanksgiving in Japan. If you’ve ever wondered how to recreate a traditional Thanksgiving feast when you’re 6000 miles away from home, strap in, because today I’m taking you on a journey through my attempts at crafting a slice of Americana right here in Japan.
Now, let me lay it out straight – I’m no culinary wizard (see picture). My kitchen skills peak at tacos and hamburgers, and that’s about it. Yet, twice a year, I take a brave plunge into the world of cooking. One of those occasions? You guessed it – Thanksgiving. My son, a sprightly 7-year-old, was born in this far-off land, and the poor lad has yet to savor the true essence of a Thanksgiving back home. So, what’s a parent to do? I make it my mission each year to whip up the most authentic Thanksgiving experience for him. And let me tell you, he’s been counting down the days this year.
So, how does my Thanksgiving fiesta unfold? There’s the grand turkey bake, and I summon the spirit of my grandma through her legendary mac and cheese. Next is of course a pumpkin pie. And we can’t have Thanksgiving with out stuffing. And to top the mountain of food we have Japanese-style candied yams. Because why not add a dash of international flair? Now, my lovely wife pitches in with a gesture of healthiness – a salad. But let’s be real, she wants me to take on the colossal cooking duties, and I’m happy to oblige.
The Turkey Trouble
Turkey is like a rare gem here (if gems had feathers and gobbled). You can’t just stroll to your neighborhood grocery store and grab one (at least not in my neck of the woods). What about deli slices? Forget about it – that’s not even a thing on this side of the world. But fear not, for there’s a superhero in this story – the import supermarket. They’re scattered all over the place, waving the flag for international cuisine. The catch? It’s a pricey affair. While back in the States, you might snag a 10-pound turkey for 20 bucks, my feathered friend this year set me back 8980 yen (that’s a cool $59), and it’s not even a heavyweight – just a 7-pounder.
To make matters more interesting, Japanese ovens are tiny. Mine, for instance, is the size of a big microwave. And get this – it pulls double duty as both an oven and as an actual microwave oven (ain’t Japanese tech grand). Unfortunately, a standard-sized turkey wouldn’t fit in there even if I wished upon a thousand lucky stars. It’d be like trying to fit an elephant through a keyhole – not happening.
Fortunately, if you’re a card-carrying member of the Cost Co fan club (which, confession time, I used to be), you might strike turkey gold at a more reasonable price than I did this year. Because Cost Co is the gateway to all things American on Japanese soil – Thanksgiving goodies included. But if you’re not, you just got to do it the old fashion way: order it on Amazon.
Pumpkin Pie Passion
Before we talk about the pie, let’s talk about the Thanksgiving treasure hunt for other classics. Cranberry sauce? It’s like hunting for a needle in a haystack (when there is no haystack and the needle is invisible). And honestly, I’m not shedding any tears over it because cranberry sauce and I have never been the best of pals. String beans? I haven’t seen them over here even once. But green isn’t my favorite color when it comes to food, so that’s no sweat off my back.
When it comes to one of my personal favorite Thanksgiving treats – the pumpkin pie – fear not! Pumpkin is a something Japanese people love to eat! While a can of pumpkin puree may not be at your regular supermarket, it’s easy enough to find (or you could always make it yourself).
The other ingredients for the pie? Easy peasy. Sugar, eggs, cinamon, no problem. And the crust? Just snag a frozen one. But hold on to your aprons, because this year, I’ve caught the baking bug, all thanks to my newfound love for The Great British Bake Off. I’m feeling adventurous, folks – I might just take a shot at crafting my own crust. Move over, frozen wonders – there’s a homemade pastry pioneer in town!
Mac N Cheese, Please!
Mac ‘n’ Cheese, a Thanksgiving staple that’s surprisingly easy to make in Japan. The only challenge? Finding the right cheese.
Because Japan seems to have only one flavor of cheese – “natural cheese.” That is the only flavor you’ll find at supermarkets, restaurants and any food here. But what flavor even is that? Where’s the cheddar charisma? The swiss sophistication? Now, don’t get me wrong, you can unearth those cheesy treasures at the fancy, high-end supermarkets and import shops, but be prepared to shell out your yen for bite-sized portions (we’re talking 400 yen for a mere 100 grams).
But have no fear, cheese enthusiasts, for there’s a knight in shining armor that we saw a few paragraphs back. It’s name is Cost Co! For a mere 1000 yen ($8), you can snag a whole kilogram (that’s 2.2 pounds) of cheddar cheesy cheer. Unfortunately I haven’t renewed my membership since they pulled the plug on the free bus service, so I’m left to navigate the black market of cheese on Amazon. Yes, you heard it right – scalped Kirkland cheese at twice the price. The lengths we go for a cheese fix!
Stuffing Struggles
Everybody loves Stovetop! I don’t think I’ve met a person who doesn’t. But cue the dramatic music because – you can’t get it in Japan. That’s a big, fat “nope!” I used to pull off some culinary acrobatics and score it at ridiculously inflated prices on Amazon Japan, but alas, those days are gone. So, what’s a stuffing enthusiast to do? Well, you’ve got a few options: you could channel your inner culinary wizard and whip it up from scratch (if you’re feeling ambitious), maybe take a pilgrimage to the Cost Co shrine and hope for a miracle, or, drumroll please, do what I did this year – load up on it during a visit home. Now that’s finally putting those years of brain growing in university to good use!
Candied Yams with a Japanese Twist
It’s time to dive into the sweet world of candied yams – or should I say, sweet potatoes, because, believe it or not, yams are like unicorns of this land (aka I’ve never seen one). Sweet potatoes, on the other hand, are the rockstars – people can’t get enough of them. And the other ingredients are easy enough to find, but get ready for the sugar, honey! It’s like the distant cousin of the brown sugar you’re used to but just slightly different. But with a dash of creativity and a sprinkle of culinary magic, you can whip up a tasty candied yam-like masterpiece that’ll have your taste buds doing the happy dance.
Thanksgiving Festivities
With my parents, aunt, uncle, and cousins chilling 6000 miles away, I’ve made it a tradition to gather a few close friends for our own Thanksgiving celebration. One friend I met while making movies, and another, is a former student I taught English from the tender age of 5 until his high school years (he is now in university). It’s a motley crew, but that’s what makes it special.
Now, the Thanksgiving chronicles kick off early. I throw on my chef hat in the morning, summoning culinary magic in the kitchen. The gang strolls in around noon, just in time to witness the behind-the-scenes chaos. As the oven works its magic, we dive into a frenzy of activities – chatting up a storm, binge-watching TV, throwing down some games, and, wait for it, unleashing the mystical realm of Magic The Gathering. Because, why not? Thanksgiving is a perfect time to tap some expensive cardboard!
Around the magical hour of 3-4, when our patience is tested to its limit, the feast officially begins. It’s like the culinary crescendo, the moment we’ve all been waiting for. The table transforms into a feast fit for kings, and we dive in with forks at the ready.
So here’s to the delicious food we work hard to make and to the unconventional Thanksgiving crew, the mishmash of friends who’ve turned turkey day into a full of joy and delicious times. Because it’s not just a meal; it’s a journey, a gathering of kindred spirits, and a testament to the fact that family isn’t just about blood – it’s about the wonderful chosen crew that spices up our traditions. Cheers to feasting, friends, and the magic of Thanksgiving!
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*I don’t use AI for my artwork. These filler images are just for fun and aren’t meant to represent my art so they have been labeled “AI GENERATED.” I want my blog to be enjoyable for you but I don’t have 2-6 hours to draw each image (this blog is done in my free time). If you’re against AI in art, please direct your criticism elsewhere (maybe someone trying to pass off AI generated images as their art). I am not doing that.
So! Much! Fun! And I’m loving your illustrations (and captions). “Please sir, may I have more?” Seems a fitting question to a post about food!!
The sweet potatoes sound delicious – and I’d recommend looking for something green to go with your feast. How is the salad ?