Food

Tofu Pizza 豆腐のピザ

Instead of pizza dough, this Japanese version of Tofu Pizza uses crispy pan-fried tofu as the “dough,” and is topped with melted mozzarella cheese, mushrooms, tomato slices and basil leaves for a delicious tofu dish. When the words “Tofu Pizza” are used in the U.S., they often refer to the healthy pizza dough made out […]

THE GOCHISO GOURMET: The mixed plate

The mixed plate is a classic staple here in the 50th, one you’ll find at every local drive-in. It basically consists of two scoops of rice, one scoop of macaroni salad and your choice of mixed proteins, such as teriyaki beef, pork or chicken, fried tonkatsu or chicken katsu, beef stew or curry, chili or […]

Author shares his passion for the history of Japanese food in the U.S.

Gil Asakawa grew up eating Japanese food in both Tokyo and the United States. The journalist and author of the forthcoming book, “Tadaima: Let’s Eat!” set to release in 2021, spoke about the history of Japanese food in the United States July 19 during a virtual event hosted by the Japanese Cultural and Community Center […]

Spam Onigirazu スパムおにぎらず

Spam Onigirazu is perfect for a quick meal or snack on the go. The winning combination of fried eggs, sweet sushi rice and classic Spam is wrapped up in crunchy nori. You want to sink your teeth into this yummy treat! If you love a popular Hawaiian favorite, SPAM® Musubi, you will LOVE this SPAM® […]

Oyakodon (Sweet and Savory Chicken and Egg Bowl)

Oyako means “parent and child” and it refers to the ingredients here — the chicken and egg. The egg and sauce seep into the rice and make it jammy and delicious. This is a family-friendly dish and easy to make at home. Enjoy it with Easy Cucumber Pickles (page 35) on the side. In a […]

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 […]

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