Food

All-Purpose Miso Meat Sauce (Niku Miso) 肉味噌

This easy Miso Meat Sauce (Niku Miso) is a great side dish to go with steamed rice, noodles or lettuce wraps! As a bonus, it’s meal prep friendly! Since I love steamed rice, I always look for tasty small side dishes that can round up the meal. We call these small dishes “Gohan no Okazu” […]

THE GOCHISO GOURMET: Summer downtime

It has been an eventful first half of the year to say the least. This year has been filled with one heartbreak after another, starting with those raging wildfires Down Under, followed by a global pandemic. And now the ongoing social issues that society never resolved during the ‘60s have only heightened with recent transgressions […]

Easy Fried Rice (Gluten Free) 基本のチャーハン

Introducing a New FeatureIn our ongoing efforts to keep an increasingly isolated community engaged and stimulated, the Nichi Bei Weekly is excited to announce a new collaboration with the popular Just One Cookbook (www.justonecookbook.com), which was created by Namiko Hirasawa Chen (Nami) in 2011 as a blog to keep track of her recipes and to […]

THE GOCHISO GOURMET: The new normal?

Even with some states judiciously re-opening for limited business, I don’t think we are ever getting back to the previous “normal,” at least not until next year, if at all. Of course, there are some states that seem to be recklessly re-opening at all costs, placing the economy squarely above public health. So, for this […]

Bay Area chef J. Kenji López-Alt delivers meals to health care workers

The coronavirus pandemic has led to the closure of restaurants across the country. In the interim, many are selling takeout or offering meal deliveries.The Nichi Bei Weekly interviewed chef and New York Times food writer J. Kenji López-Alt by e-mail about how his restaurant, Wursthall in San Mateo, Calif., is staying afloat while giving back […]

THE GOCHISO GOURMET: Involuntary sequestration

It is apparent that it’s not life as usual these days. In a perfect world, we wouldn’t even have had the novel coronavirus or COVID-19 pass from animals to humans, but even in the perfect COVID-19 world, we’d shut down and sequester everyone for two to three weeks so that the virus would run its […]

Country Wisdom: Maya Shiroyama runs the Kitazawa Seed Company with lessons learned from rural living

Maya Shiroyama learned about growing food from an early age. When she was a very small child, her grandmother would bring her out on her parents’ new farm. To help the young couple get on their feet, Shiroyama’s grandmother played field hand and babysitter at the same time, tending the land with her grandchild strapped […]

The Next Generation of Chino Farm in Rancho Santa Fe: The Vegetable Shop at Chino Family Farm doesn’t open until 10 a.m., but crowds begin to swell much earlier

Editor’s Note: The article was originally published by Edible San Diego. In the moments between the ebb and flow of the market, Makoto Chino asks if anyone has a recipe to recommend. He’s planning an elaborate dinner party for nine. “What are you making?” I ask before he rapidly fires back with a list of […]

Kokoro Cares: Providing tasty Japanese care packages

In 2016, Lillian Rowlatt and Aki Sugiyama met for dinner through a mutual friend while they were both working in finance in Tokyo. With passions for health, wellness and fitness, the two women discussed the importance of food, including its community aspect and the significance of sharing a meal with family and friends. The dinner […]

THE GOCHISO GOURMET: A sign of fall or just a Waikiki tourist?

It’s that time of year when that large, edible, orange orb makes its appearance. It usually appears in October as that seasonal decoration with the traditional grin of someone who hasn’t seen a dentist in quite a while, but in November morphs into that traditional edible pie filling. Yup, the pumpkin or bobura. In the […]

Kyplex Cloud Security Seal - Click for Verification