Lifestyle
We feature food columns and recipes, profile chefs, restaurants, farmers, small businesses and more. We cover health care professionals, share tips from experts and profile patients and survivors on a wide array of health-related topics.
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Ohagi (Botamochi)
NAMIKO CHEN, Just One Cookbook
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Made with glutinous rice and red bean paste, these Japanese sweet rice balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes in Japan. They are […] READ MORE
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New Asian American bakeries find bicultural sweet spot
TERRY TANG, Associated Press
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OAKLAND, Calif. — For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood. It looks like a typical sugar cookie except with sesame seeds […] READ MORE
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ASIAN TEEN DREAM: Raducanu, 18, Fernandez, 19, meet in U.S. Open final
HOWARD FENDRICH, AP Tennis Writer
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NEW YORK — Emma Raducanu and Leylah Fernandez are so similar in so many ways: They possess enviable quickness and anticipation. They take balls low to the ground and redirect […] READ MORE
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THE GOCHISO GOURMET: Back to the pantry
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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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 […] READ MORE
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Kotome’s sustainable Asian American threads
RYAN NAKANO, Nichi Bei Weekly Contributor
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Last year, when time seemed to slow to a halt and no one was sure how long the uncertainty and fear would last, two friends a world apart set out […] READ MORE
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Hiroshima-style okonomiyaki
NAMIKO CHEN, Just One Cookbook
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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 […] READ MORE
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A rainbow of refreshment from the Aloha State
ANGELA KIMI HICKMAN, Nichi Bei Weekly Contributor
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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 […] READ MORE
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‘Tabemasho! Let’s Eat! A History of Japanese Food in America’
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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. […] READ MORE
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San Mateo’s Suruki stays busy
DEREK TAHARA, Nichi Bei Weekly
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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, […] READ MORE
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THE GOCHISO GOURMET: Mastering the Class
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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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 […] READ MORE
