For many Japanese Americans, summer (natsu in Japanese) is a time for fun get-togethers and lots of food. There are many light and yummy foods in Japanese cooking that Japanese Americans have added into their traditional Fourth of July picnics and backyard barbecues.
Some of these include:
- Teriyaki: Marinated and broiled beef, fish or chicken.
Onigiri: Rice balls covered with dried seaweed or sesame seeds, and often filled with Japanese pickled plums (ume) or fish.
- Somen: Cold noodles in a light sauce made of soup stock, sweet rice vinegar, soy sauce and sugar, often served with grated ginger and green onions.
- Japanese eggplants (nasu): Smaller than western eggplants and shaped differently, they can be boiled, grilled, steamed, simmered, fried, or pickled.