“Americans are being rationed, and these Japs are getting steaks.” — Frank Kikuchi
When asked to share their strongest memories of the Japanese American camps, many survivors talk about the food. Life-sustaining but boring is the consensus. Worse than boring was the food served in the early days of the “assembly centers” in spring and summer 1942. Untrained cooks, unsanitary kitchens, and unreasonable food allowances added up to episodes of food poisoning in various camps and increased the misery of the displaced Japanese Americans. While false reports claimed that detainees were being treated to rich and costly meals, in reality they were fed a dismal diet of wieners, dried fish, pancakes, and other cheap starches. Canned and pickled vegetables replaced the bounty of fresh produce Japanese Americans were accustomed to. As with other aspects of camp, food quality improved only through the efforts of the detainees themselves.