You know, the Japanese do not eat sushi or tempura routinely. Those dishes are reserved for special occasions.
Japanese guest, at my brother-in-law’s Thanksgiving party.
The Chamorros have a few dishes that are signatures, and as my family encountered them a number of times during the Thanksgiving holidays, I thought it appropriate to introduce these dishes in context. In almost all cases where we were served food, the centerpiece of the meal, the first thing on the table was a finadene sauce. I’ve spoken of finadene before. It’s a sauce based on soy sauce, lemon juice (or vinegar), scallions, and boonie peppers. Finadene is a ubiquitous flavoring component in the Marianas, found even in the local Kentucky Fried Chickens. In the absence of boonies, my wife has had good luck with Thai (bird) peppers. But Thais can be 50,000-100,000 Scoville units in heat, while Professor Marutani of the University of Guam has shown me quotes that place the heat of the boonies in roughly the same range as jalapeno peppers, or about 4000 Scoville units. To note, my wife usually freezes her Thai peppers first.
Kelaguen is a Micronesean version of ceviche. However, instead of being applied largely to fish, the most common forms of kelaguen are chicken kelaguen (recipes here and here) and beef kelaguen(recipes here and here). This is not a staple, but a side dish and used for special occasions.
Red rice is a staple Chamorro dish, and the rice is colored with the red pigment of the achiote bean. The blog Scent of Green Bananas has an excellent article on Chamorro red rice. The bean imparts a subtly different flavor to the rice, which I can only describe as “duskier” or “darker”. This kind of red rice is not the same as Japanese red rice, which is sweeter and more a dessert. Achiote (or achote) can usually be purchased at places with a strong Hispanic influence, such as Atlanta’s international markets.
A Micronesian cultural resource I’ve recently encountered is the Guampedia. They have placed online dozens of recipes. Among other things, more exotic forms of kelaguen (venison, yellowfin) are presented among the recipes.