Part of our goal for the community meals we serve, and certainly part of the fun, is to introduce flavors that may not often appear at a shelter table. Teriyaki may no longer be exotic, or even foreign, as so many ethnic dishes have been assimilated into the American kitchen. But, in a shelter's quest to feed the most people in the most efficient manner, ethnic dishes may often be overlooked. To that end, we turn to one of the many tasty teriyaki sauces available at the supermarket today (Traders Joe's makes our fave) and try to make something delicious.
Teriyaki is difficult to dislike. It's a little sweet, a little salty, a little sour... you get the idea. It has the sensory quality of savoriness no matter if it's paired with meat or vegetables. It goes well equally well with pineapple, with broccoli and with soy. Not many things have that kind of range. Because it packs so much flavor, there's little else you have to do but baste it on a food, as in the case of Teriyaki Tofu (or Teriyaki Chicken). It's both economical and efficient for a community meal.
But beyond the above, it's a change for palettes that don't often have exposure to anything but the very familiar. It may not become a favorite food, but it broadens repertoires. It's often accompanied by other dynamic flavors like ginger and scallion which are good for the body and good for the soul. They are lively flavors which brighten dishes and aid digestion. The recipes this month prompt more explanation than usual which provides an opportunity to talk about health. Why turkey vs. beef burgers? What can soy offer for the aging female body? Why is cabbage so good for you? It's for conversations like these, and dialogue in general, that we cook for strangers in the first place.
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