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.
Author Archives: Yoko Isassi
I have tried a few popular ramen restaurants in Tokyo. Some of them have less than 10 seats. So naturally, you have to wait on line. As the Japanese are polite, they usually start forming line one side to give a enough space for pedestrians to pass by.
The first Udon making class was a great success! My Udon Sensei, Mr. Takeda, came to support our class even though he had just returned from a business trip to Japan. We were so lucky!
It was on Saturday afternoon, 9 of us put our hands on rice flour to make sticky mochi! We made strawberry daifuku, white beans and red beans as a filling with strawberry and other fruits in the center. This was the very first time of cooking event at Foodstory Kitchen Studio.
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.
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.
This is a recipe I’ve been thinking to try out since it’s on the first page of a famous Japanese soup cookbook. Yoshiko Tatsumi is the author and she is in her mid 80s. It is because she is my grandmother’s age, I keep thinking she must know good tips for Japanese cooking.
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.
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.