Food
We feature food columns and recipes, profile chefs, restaurants, farmers, small businesses and more.
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Nabeyaki Udon 鍋焼きうどん
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Fight the cold days with this steamy nabeyaki udon served in a donabe. Topped with chicken, tenpura and heaps of vegetables in an umami dashi soup, this hot noodle soup […] READ MORE
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Another bean binge
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Yes, I’ve discussed the benefits of the humble legume on many occasions, but since I’ve retired from the day job and inflation still keeps most cuts of beef in the […] READ MORE
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Matcha Gateau au Chocolat 抹茶ガトーショコラ
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This is a Japanese rendition of the classic French chocolate cake! Made with white chocolate and green tea, this Matcha Gateau au Chocolat is rich, moist and intensely flavorful. Warm […] READ MORE
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20 years of talking story
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Here in the 50th, when acquaintances engage in idle chit chat to pass the time, we call it “talk story.” It may be with a relative that you haven’t seen […] READ MORE
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THE GOCHISO GOURMET: Wine country revisit
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Our last trip seems like a lifetime ago, as it was well before anyone had heard of COVID-19 and just after the devastating Napa earthquake. Back in that lifetime, we […] READ MORE
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Chikuzenni (nishime) – simmered chicken and vegetables 筑前煮
NAMIKO CHEN, Just One Cookbook
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Chikuzenni (筑前煮) or nishime (煮しめ) is a classic Japanese dish often served on New Year’s Day. This dish is made of root vegetables and chicken that are simmered in dashi, […] READ MORE
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Matsutake suimono (clear soup) 松茸お吸い物
NAMIKO CHEN, Just One Cookbook
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A classic Japanese autumn soup, matsutake suimono (clear soup) is cooked with seasonal matsutake mushrooms, tofu and the mitsuba herb in a clear dashi broth. It’s absolutely nourishing and packed […] READ MORE
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Kabocha pork stir-fry かぼちゃのそぼろ炒め
NAMIKO CHEN, Just One Cookbook
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abocha pork stir fry is a simple yet satisfying dish you’ll enjoy when kabocha is in season. It’s a one-pan wonder for a weeknight dinner! Fall is here and all I […] READ MORE
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THE GOCHISO GOURMET: Not really a nut
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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I used to have those childhood sandwiches with that creamy spread from the favorite legume of most children, the Arachis genus, the humble peanut, many times a week. I think […] READ MORE
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Fresh spring rolls with yakiniku 焼肉の生春巻き
NAMIKO CHEN, Just One Cookbook
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Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with yakiniku make the best summer dish! Serve the spring […] READ MORE
