Food

THE GOCHISO GOURMET: Back to the pantry

Though it now seems like a generation ago, early in the pandemic when supermarket shelves started looking somewhat bare as customers purchased pantry staples like canned beans, flour and most grains (rice) as soon as they were stocked on the shelves, we started purchasing dried legumes as our standby. Legumes contain both protein and fiber […]

Hiroshima-style okonomiyaki 広島風お好み焼き

Have you tried okonomiyaki (お好み焼き) before? It’s a Japanese savory pancake that contains a variety of ingredients. “Okonomi” in Japanese means “as you like it,” so it’s a savory pancake that contains whatever ingredients you like. Hiroshima-style okonomiyaki (広島風お好み焼き) is a type of okonomiyaki that originated in Hiroshima, Japan. Two Styles of Okonomiyaki 1. Osaka-style okonomiyaki […]

A rainbow of refreshment from the Aloha State

Generations after Japanese immigrants introduced kakigori (shave ice) to Hawai‘i’s plantations, shave ice remains a favorite way to keep cool. Whether you are planning for an upcoming vacation or simply dreaming of escaping to the islands, here are a few of the top shave ice spots on O‘ahu, loved by locals and visitors alike. Matsumoto […]

‘Tabemasho! Let’s Eat! A History of Japanese Food in America’

Editor’s Note: This is an edited excerpt from a book Gil Asakawa is writing for Stone Bridge Press for publication in 2022, about the history of Japanese food in America. On June 28, 1963, the number-one song on the American Billboard charts was “Ue O Muite Arukou,” which translates to “I Look Up as I […]

San Mateo’s Suruki stays busy

SAN MATEO, Calif. — In the 1970s, the late Shuji Suruki started selling groceries out of his truck, driving from Sacramento, Calif. to Salinas, Calif. A decade later in 1980, he opened the first Suruki Supermarket in Burlingame, Calif. In 1990, he moved the store to its current location in downtown San Mateo, Calif. “All […]

THE GOCHISO GOURMET: Mastering the Class

Due to the ongoing, unfortunate hate crimes targeting Asian Americans, MasterClass offered grants supporting the Asian American and Pacific Islander community. Nichi Bei Weekly Editor-in-Chief Kenji G. Taguma applied for and received a grant supporting the Nichi Bei Foundation, which included an annual complimentary membership for Nichi Bei Foundation staff members. I was one of […]

Salmon nanbanzuke (Marinated fried salmon) 鮭の南蛮酢け

Marinated in soy dashi vinaigrette and served chilled, salmon nanbanzuke is delightful seafood fare to enjoy in the summer. Its unique preparation allows the salmon to be stored for days! You can serve it as an appetizer or a main dish. Just don’t forget to chill your favorite sparkling sake or white wine to go […]

Sata andagi (Okinawan doughnuts) サーターアンダギー

Make this deliciously sweet Okinawan treat called sata andagi with simple baking ingredients. It’s a type of deep fried doughnut popular in Okinawa, with the winning combination of a crispy and cakey texture! During our short stay in Okinawa, we had a few chances to enjoy different flavors of Okinawan doughnuts, sata andagi (サーターアンダギー). Not […]

THE GOCHISO GOURMET: The 2021 Northern California Soy and Tofu Festival

This month would have marked the 11th annual Northern California Soy and Tofu Festival … OK, maybe 10th, since last year’s event was canceled due to the raging worldwide pandemic. But since large gatherings still aren’t allowed as, despite having three COVID-19 vaccines approved for emergency use in the U.S. we haven’t hit herd immunity […]

Sanpeijiru (Japanese salmon soup) 三平汁

A popular soup from Hokkaido, Sanpeijiru features salted salmon and root vegetables and is cooked in konbu dashi broth. You’ll enjoy this delicate and tasty soup on a cold day! If you’ve had a chance to visit the northernmost island of Japan, Hokkaido (北海道), have you tried the popular regional salmon soup called Sanpeijiru (三平汁)? […]

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