Food
We feature food columns and recipes, profile chefs, restaurants, farmers, small businesses and more. See below for our full archive of food coverage, and images from our recent Soy and Tofu Festival.
2024 Northern California Soy & Tofu Festival
Soy-Ful Youth Art Exhibit
Kulintaiko
Tofu samples
Kikkoman booth
Hodo Yuba and Curry
Sakura Ren (Awa Odori)
Bachan’s Impossible Burger by Konko Church of SF
Old River Design Co.
Jade Chocolates
Sacramento Taiko Dan
Tofu Eating Contest
Tofu Eating Contest
Koto Yuki Band
Julian Avenila, Angelina Hong and Marissa Macayan at the Asian American Food Panel
Gee Yung Lion and Dragon Dance Association
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Tasty Sweets, Minus the Guilt
Akiko Minaga, Nichi Bei Weekly Contributor
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THE WORRY FREE BAKERY: Treats Without Oil and Butter By Kuniko Ibaraki, translated by Jessica Bezer (New York: Vertical, Inc., 2009, 80 pp., $14.95, paperback) At first glance, the title […] READ MORE
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Pan-Asian Comfort Food With a Twist
Vivien Kim Thorp, Nichi Bei Weekly
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The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens By Patricia Tanumihardja (Seattle: Sasquatch Books, 2009, 368 pp., $35.00, hardcover) A multitude of cookbooks reference mothers. A fair amount […] READ MORE
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THE GOCHISO GOURMET: Goin’ to the Hukilau
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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While the Bay Area clan was visiting during the Thanksgiving holiday, we accompanied them on requisite trips to several local restaurants and the main shopping trip to Ala Moana Center… four-plus […] READ MORE
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Hawai‘i Five-O: Five Days on Oahu
Vivien Kim Thorp, Nichi Bei Weekly
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This November, I attended the destination wedding of a college friend in Hawai‘i. The couple — who reside in L.A. — had guests from across the United States and Japan, […] READ MORE
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THE GOCHISO GOURMET: Offal isn’t Awful
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Merriam-Webster’s Dictionary defines offal as: 1: the waste or by-product of a process: as a: trimmings of a hide b: the by-products of milling used especially for stock feeds c: […] READ MORE
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THE GOCHISO GOURMET: Pigs and Pinot
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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We barely had time to catch a couple of winks aboard Northwest Airlines’ red-eye flight out of Honolulu before touching down at SFO and heading straight to the Ferry Building […] READ MORE
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Scent of ‘Mums’ Evoke Memories of Fall in Japan
Kimi Takemura
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At a store the other day a woman passed me and a whiff of her fragrance nearly knocked me away. It wasn’t the strength of it. Far from it, it […] READ MORE
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Benkyodo Company Unveils New Seasonal Sweets
Shiina Morimoto, Nichi Bei Weekly
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Ricky Okamura takes piping hot steamed sticky rice flour and fashions it into circular globs, exhibiting the masterful skill of mochi-making. “I’m making blueberry mochi,” he said, “because blueberries are […] READ MORE
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MORE THAN A HILL OF BEANS: Hodo Soy Beanery Opens New Factory in West Oakland
Vivien Kim Thorp, Nichi Bei Weekly
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OAKLAND ? Dressed in a bright yellow plastic apron and blue-striped engineer’s cap, Minh Tsai, the founder of Hodo Soy Beanery, is leading a tour of his company’s new West […] READ MORE
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