Asian cuisine connects Food serves as gateway to cultural understanding, appreciation Emma Tomlinson
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sian food is widely regarded as the fastest growing cuisine in the United States, with sales soaring over 135% in the past decade. Andrew Coe, author of the cookbook “Chop Suey: A Cultural History of Chinese Food in the United States,” attributes this surge in popularity to increased globalization. This globalization has brought popular, Americanized fast food chains such as BIBIBOP Asian Grill and Panda Express to Fishers. However, students seem to find family-owned local businesses more enjoyable when it comes to grabbing a bite to eat. Senior Joshua Villasol says that many of the Asian restaurants that he has been to in the area have high-quality food. “Some of my favorite local restaurants would have to be Hiro Hibachi and Sushi Express and Kotoyama Ramen,” Villasol said. “They have really good
1. Senior Meghan Chen places a dumpling on the tray while graduate Makenna Territo watches. 2. Dumplings sit lined up on a tray. Photos courtesy of Josh Villasol.
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ramen, and it’s representational of a part of Japanese culture because ramen and these types of noodles are a common dish.” Villasol says that Hiro Hibachi and Sushi is one of his favorite places to go for sushi, which is a food growing in popularity in the United States. Although sushi is widely recognized as a Japanese food, the dish’s roots can be traced back to a Chinese dish called narezushi that consisted of fermented rice and salted fish. Today, sushi has become popular in America due to several factors, including, but not limited to, its takeaway convenience, variety of options, unique flavors, diversity from traditionally Western food and numerous health benefits, according to the Michelin Guide. “There’s something about raw fish that I find really delicious,” Villasol said. “I don’t know what it is, but all of the soy sauce, spices and sauces that go into Asian food are just so good.” According to Villasol, some people may be weirded out by the idea of eating raw fish. He says that it is important to try and set aside any preconceived notions or expectations whenever
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it comes to trying new foods. Asian Culture Club sponsor and Spanish teacher Brooke Chan says that she is willing to try pretty much anything whenever it comes to new foods. “When my husband’s sister got married, she had a ceremony in Hong Kong, and so we went to this restaurant and all of the dishes were made out of snake, and I tried everything,” Chan said. “Obviously I didn’t love every dish that I tried but there were some really yummy and unique dishes.” Chan finds food to be a way for her family to connect with their culture. Her husband is from Hong Kong, so Chan cooks authentic Chinese dishes at home for her children whenever possible in order to help them feel connected to their family. “My kiddos and husband love when I make char siu,” Chan said. “Even my in-laws have asked me for the recipe.” As a language teacher, Chan knows that when people immigrate into a new country, language is often the first thing that they lose while assimilating. However, food remains with people through several generations, and families will often pass down recipes and signature dishes. “Even though my kids don’t speak Chinese, though I wish they would, the food that is a part of their heritage still is a part of their lives,” Chan said. Chan maintains that this remains true throughout different cultures. She has Latino friends whose families have been here for several generations, and although they have lost their Spanish language, it is the
“When I make char siu, I just buy a huge chunk of pork at the store and I marinate it for a couple of days,” Chan said. “I can freeze it for leftovers later, too.”
A tray of roasted char siu sits on the counter after being pulled out of the oven. Photo courtesy of Brooke Chan.
Char siu is a type of Cantonese roast meat and is also referred to as Chinese barbecue pork. February 2022
