From Sadza to Sushi: A Shona Girl's Journey with Japanese Cuisine

 

From Sadza to Sushi: A Shona Girl's Journey with Japanese Cuisine

When I first moved to Japan, adjusting to the food felt like embarking on a culinary adventure I wasn’t entirely ready for. As a traditional Shona girl who loves her sadza (a hearty staple in Zimbabwean cuisine), stepping into a world of sushi, ramen, and unfamiliar soups was a huge leap. The African and Japanese cuisines couldn’t be more different, yet, in their own way, they both celebrate flavors, textures, and a sense of community around the table.

At first, I was skeptical. With my history of food allergies, I tiptoed cautiously around Japanese cuisine, unsure of what might trigger a reaction. I vividly remember missing the comforts of home—the warm embrace of sadza, the fragrant aroma of mahatma rice, and the joy of gnawing on beef with bones that reminded me of family gatherings back in Zimbabwe. To cope, I decided to bring my own lunch to school during my first few months in Japan.

However, curiosity soon got the better of me. Inspired by Pinterest and TikTok recipes, I started experimenting with Japanese dishes at home. This gave me the confidence to explore more, slowly easing into the school lunches offered at work. As I sampled the flavors and textures, I discovered a whole new world of culinary delights. Japanese meals often include soups, and I found myself falling in love with miso soup, a comforting blend of miso paste, tofu, and seaweed that nourishes both the body and soul.

Among the meals that have stolen my heart, miso ramen stands out for its rich, umami-packed broth that feels like a warm hug on a chilly day. Then there’s sushi, with its perfect balance of fresh fish, vinegared rice, and crisp seaweed, offering a clean yet indulgent taste of Japan. Takoyaki, the crispy-on-the-outside, gooey-on-the-inside octopus-filled delight, is a guilty pleasure I never knew I needed. And, of course, Japan’s many types of grilled fish have become a staple for me, each with a distinct flavor—salty mackerel, buttery salmon, and more, paired with a simplicity that feels so authentic.

What surprised me the most was how embracing Japanese food started to transform my body and skin. The emphasis on fresh ingredients, minimal oils, and balanced portions seemed to work magic. I’ve come to appreciate the health benefits tucked into these dishes. Miso soup, with its probiotics and antioxidants, has become a comforting remedy for my gut health. The omega-3 fatty acids in sushi leave my skin glowing and my heart happy. Even takoyaki, despite being a treat, packs a punch of protein from the octopus. Grilled fish, rich in essential vitamins like B6 and B12, has brought an energy boost I didn’t expect.

Though I still long for the familiar flavors of Zimbabwean food, especially sadza, I’m learning to embrace Japanese cuisine one meal at a time. It’s not just about eating—it’s about finding joy in blending two worlds, savoring the contrasts, and discovering a new kind of comfort.

"Every meal tells a story, and every bite is a bridge between cultures."