Ponzu Sauce

Once a year, I get a full bag of lemons from my friend who has a big lemon tree in his back yard. When you have a whole lot of single ingredient, what do you do? Pickle, canning, jams?  This time I decided to making a ponzu by using lemon juice.

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Moved to DTLA Loft

Foodstory moved to downtown LA Loft building to start offering cooking classes as well as more Japanese food tasting events.

As we’re still exploring on programs to provide fun & educational Japanese food events, we’ll be focusing on small group events. Max. 6 to 10 people depends on the event. We offer you a very reasonable event price for the time being. However, please be patient with us if things didn’t go smooth & give us tons of feedback to make our program better.

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Making of Tofu -By Clay Pot and Oven

My grandfather makes Tofu from scratch. I really mean from ‘scratch’: He first started growing soy beans in his yard. Then he started making Soy Milk several times a week using his own soy beans. Before I knew it, he started making Tofu. It sounds like a lot of work. However in Japan, you can buy an automated machine to make soy milk from dried soy beans and then turn soy milk into Tofu. My grandfather is very well equipped.

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JRA Japanese Food Festival

Tuna from Spain. All part of tuna was served.

Did you know that there is a Japanese Food Festival held every year in LA? Yes, there is! In fact, this past weekend was the 12th year of this food fest in Downtown LA. This year I felt very lucky to get acquainted with two Akira-sans: Mr. Akira Yuhara from Miyako Hybrid Hotel and Mr. Akira Hirose from Maison Akira. Both of them are members of JRA, the Japanese Restaurant Association which organizes this festival. As I’m striving to establish my business around Japanese food educational events, learning about JRA and their festival was a great introduction to Japanese Food Culture in Los Angeles.

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IKURA -What Japan learned from Russia

At the last ‘Travel with Sushi’ event, someone raised the question, “ Is IKURA a Japanese or a Russian word?”

I actually didn’t know that Ikura was also a Russian word.  The Japanese learned how to cure salmon roe from the Russians during the Taisho period [1912-1926]. Ikura means roe in Russian. Caviar is black Ikura while salmon roe is called red Ikura in Russian. However, what’s popularly eaten in Japan as Ikura and what Russian people call red Ikura are not exactly the same. In Japan, Ikura are the eggs from white salmon whereas in Russia, they’re eggs from pink salmon.

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