recipes

  • ACC preserves classic family recipes

    July 18, 2024 by Akiko Minaga, Nichi Bei News

    The Foods We Share: The Stories we Tell, a Pan-Asian Community Cookbook By ACC Senior Services (Sacramento, Calif.: 200 pp, $25 paperback) With recipes by more than 130 home cooks […] READ MORE

  • Vegan Soylent Green

    June 6, 2024 by Ryan Tatsumoto, Nichi Bei News

    I still can recall watching the original “Soylent Green” at Kailua Drive-In with my family back in the early ‘70s, featuring Charlton Heston as the lead character, Det. Robert Thorn. […] READ MORE

  • Home grown sauces

    March 28, 2024 by Ryan Tatsumoto, Nichi Bei News

    Since retiring, I’ve tried my “green thumb” at growing various herbs and vegetables. Some have been successful, others not so much. And previous successes haven’t always carried through. So far, […] READ MORE

  • A DIY approach to Japanese fermentation

    January 1, 2024 by Akiko Minaga, Nichi Bei News

    A BEGINNER’S GUIDE TO JAPANESE FERMENTATION: HEALTHY HOME-STYLE RECIPES USING SHIO KOJI, AMAZAKE, BROWN RICE MISO, NUKAZUKE PICKLES & MUCH MORE! By Hiroko Shirasaki (North Clarendon, Vt., Tuttle Publishing, 2022, […] READ MORE

  • Elevated izakaya recipes

    January 1, 2024 by Akiko Minaga, Nichi Bei News

    he "Rintaro" book cover includes an octopus and the word "Rintaro."

    RINTARO: JAPANESE FOOD FROM AN IZAKAYA IN CALIFORNIA ​​By Sylvan Mishima Brackett (San Francisco: Hardie Grant, 2023, 304 pp, $40, hardcover) With his new book, Sylvan Mishima Brackett, the chef-owner […] READ MORE

  • Wagashi Sweets Virtual Cooking Workshop – December 2023

    November 27, 2023 by Nichi Bei News

    Larry Sokyo Tiscornia and Kimika Soko Takechi will host the “Wagashi Sweets Virtual Cooking Workshop – December 2023” from 11 a.m. to 1 p.m. online. Learn how to make “two […] READ MORE

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    Re-establishing a healthy diet

    October 26, 2023 by Ryan Tatsumoto, Nichi Bei News

    Since retirement, I have gained about five pounds, which doesn’t seem like much, but my body fat went from about 15 percent to roughly 25 percent. And I’m biking for […] READ MORE

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    Multiethnic cuisine

    September 28, 2023 by Ryan Tatsumoto, Nichi Bei News

    Two Hawaiian dishes are in a bowl, kalua pig, which is comprised of pork and other ingredients, and lomi salmon, which is comprised of salmon, tomatoes, salt and other ingredients.

    The mix of various ethnic cuisines started well before a group of 12 chefs from Hawai‘i pioneered what became known as Regional Hawaiian Cuisine back in 1991. It started in […] READ MORE

  • Starlit Dreams of Childhood: Ayako Iino preserves Japanese foodways with Yumé Boshi

    September 14, 2023 by Alec Yoshio MacDonald, Nichi Bei News

    A woman stands in her booth behind a table that hold her ume products.

    Ayako Iino has a special connection with umeboshi. “It’s very close to my heart,” she said of the intensely sour pickled plum that has been enjoyed in Japan for centuries. […] READ MORE

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    Food of the Middle East

    August 31, 2023 by Ryan Tatsumoto, Nichi Bei News

    Prior to my move to the Bay Area for graduate school, I had never sampled the cuisine from the Middle East as the food in the 50th was mainly about […] READ MORE