Fate has a funny way of dancing us in directions unimagined in childhood. Hiroyuki Igarashi, owner of the popular Manhattan Beach RICE, is an avid baseball fan. From childhood through college he played baseball. A career in sports seemed to be in the cards. However, adult realities and responsibilities appeared during his college years. In both Tokyo and LA, when he was not studying or on the baseball field, Hiroyuki-san worked at Japanese restaurants. In LA, his passion for serving traditional Japanese dishes was sparked. Inspired by mentors like celebrity sushi chef, Uechi Katsuya...
CourseHorse has galloped into LA! Click on the site. Look up almost any subject and CourseHorse will connect you to a class. It’s a great way to lean into a dream. Say you want to switch careers. Maybe visions of creating masterpiece cakes keep appearing while analyzing data. Wouldn’t it be nice to throw on an apron over pajamas instead of a 3-piece suit? Still, you suspect stenciling on fondant should be mastered before ditching the secure 401k. CourseHorse to the rescue.
CourseHorse has over 2,000 cooking classes in Los Angeles. Whether it’s better baking skills or producing patisserie store beauties, CourseHorse is a great source. A search for baking on CourseHorse brought up Cakes & Cupcakes offered by the Santa Monica Gourmandise School. Curious, I signed up. Sooo glad I did. Clémence Gossett (a co-owner) and instructor extraordinaire presented...
When Japanese TV weather reporters start their cherry blossom forecasts, you know it’s spring. Due to the diversity of temperatures in Japan, the pretty pink petals are spotted at different times. Follow the Parade of Cherry Blossom Festivals and Parties, you’ll see picnics! Who wouldn’t want to enjoy yummy treats under branches laden with pink? Truly it is like fairyland. Parks in Japan turn into magical places.
You want to rush out and enjoy the delights of spring. Tuna and tomato bento boxes are the perfect solution. This Japanese bento is easy to prepare and super-nutritious. Tuna is good for the heart. Thanks to omega-3 fatty acids. Tomatoes are packed with vitamins A, B6, C and K. The best part of tuna and tomato bentos are the deliciousness. Tucked into Japanese rice, the tuna, tomato and a dash of soy sauce tickle the tongue with salty and sweet.
Even if you live in Antarctica, tuna and tomato bento are...
Entering springtime is like getting to color again with bright lemon and blushing rose crayons. Stark tree branches now blossom with flowers. It’s a season of hope.
Perhaps the plethora of lemons used in spring baking, reflects the optimistic moods of recipe makers. Ironically, winter is the prime time for American lemon and its Japanese citrus cousin, yuzu. Italian lemons (specifically in the Sorrento region) are at their best in spring to late fall.
Whatever the season, I’m confident the Ninja Baker’s Easy Japanese Lemon Yuzu Bars will always...
Magic, mother’s love and memories are wrapped up in Betty Watkinson’s cranberry bread. Betty was my husband, David’s mom. Holidays for David, always involved Betty’s cranberry bread. Betty was a master baker. Every Friday, after school, she’d bake pies and cakes with her mother. (My husband’s grandmother.)
Sadly, soon after I met my mother-in-law, she had a stroke. Her mind was never the same. But Betty’s heart remained sweet.
On one visit, I popped a quick bread into the oven...
Japan springs into party and festival mode with the appearance of cherry blossoms. From mid-March to April’s end, national TV news concludes with a cherry blossom forecast. The climb of the pale petaled wonders from Japan’s subtropical Okinawa to the tippy top island of Hokkaido is announced. (Okinawans start their festivals in late January. Hokkaido farmers typically celebrate in late April or early May.)
Hirosaki Castle in Aomori hosts their annual famous festival between April 23rd and May 5th. (A hop and a jump across the Tsugaru Strait and you’re in Hokkaido.) Celebrating a centennial of cherry blossom festivals in 2017, the Hirosaki Festival will run until May 7th this year. This is sakura (cherry blossom in Japanese) enchantment at its best. You and the kidlets can row in the castle moat. In the evening, you can cuddle with your spouse as the cherry blossoms are illuminated. (Lights illumine the sakura during Tokyo’s Bokutei Festival, too.) The pale pinks and white petals blanketing Hirosaki Park are impressive, too.
Speaking of blankets, when sakura appear, Japanese flock ...
LA is a city buzzing with hip, slick and cool conversations and people. Imagine entering an ice cream store in LA that feels less like a fashion show and more like a place where friends go to hang out. A spot where scrumptious ice cream flavors evoke childhood. Isn’t it comforting to know that such an ice cream store exists? It’s called Salt & Straw. And there are three locations in Southern California. Kim Malek, the owner of Salt & Straw believed so strongly about creating community via ice cream that she cashed in her 401k, recruited her culinary wizard cousin, Tyler Malek and established Salt & Straw. All ingredients are locally sourced, organic and non-GMO. The ice cream menu changes with the seasons. (Similar to the Japanese aesthetic.) Owner, Kim Malek loves all the Salt & Straw flavors but is particularly fond of the Roasted Strawberry and Toasted White Chocolate. A bestseller year-round is Sea Salt and Caramel Ribbons. Love to hear which Salt & Straw flavor brings you back to the joy of childhood.
純粋な子供の時代をお覚えていますか。特に夏休みが始まってから心の声に従って遊びましたか。又は試験の為に勉強していましたか。何れにしても、アイス・クリームを楽しんだでしょう。皆様が子供の幸せを体験できるようにキム・マレクは貯金を全部注ぎ込み、勇気を出して南カリフォルニアに３つのSalt & Straw（塩＆藁）のアイス・クリーム店を開店しました。偶然にアイス・クリーム作りに興味を持つタイラ・マレク（キムさんの従兄）が料理学校から卒業しました。一緒に地元の農家から主材を購入して無農薬のアイス・クリームを作り...
The vegan lifestyle is new in Japan; vegetarianism is not. Shojin ryori (精進料理) - the vegetarian diet of the Buddhist monks - has been around for centuries in Japan. Japanese cuisine (and markets) are conducive to vegan cooking. (Lots of lovely veggies.) If you are used to fancy vegan fare and need a kitchen, consider renting an apartment. If a microwave will do the trick, you can probably rent one. Budget travelers staying at the nationwide Toyoko Inns will generally find a microwave in the lobby area.
Trees naked of blossoms shivered under gray skies. The steaming hot Japanese nikuman meat buns were a great comfort. And wonderful hand warmers! Soft snow-white bread gave way to slightly spiced pork. Spring seemed an eternity away but the nikuman vanquished winter chills.
In Japan, you know it’s winter when nikuman meat buns appear. Steaming up glass cases are the plump Japanese buns. (There are also buns stuffed with sweet red bean paste, which are scrumptious, too.) Nikuman are basically the Japanese cousin to the Chinese bao.
Seeing snow in Tokyo is rare. (Travel north towards Hokkaido and it’s another story.) As a child happily home from school, I’d turn on the oven. Soon bread was baking.
Currently, I’m In Southern California. Not too much snow. With the perpetual sunshine I’m out a lot. Time is a precious commodity. With a can of Pillsbury Grands, I created timesaving, easy-to-make Japanese nikuman meat buns.
The buns are delicious. The filling I created with chicken meatballs is surprisingly almost identical to Japanese nikuman. The bread shell is not quite as soft as the Japanese bread. Still, the trade off for time is well worth it. If you’re a bread maestro...
St. Patrick’s Day always brings back fond memories of Boston. One of the largest populations of Irish is in Boston, MA. The luck o’ the Irish has it that Boston is also home to one of the biggest St. Patrick’s Day parades.
Fun fact: Every year my hometown of Tokyo’s St. Patrick’s parade grows larger and more popular, too.
Summers with my mom in Massachusetts were so different from Tokyo where I spent the school year with my father and stepmother. Hot dogs, scrambled eggs and noodle dishes were the dish du jour at Mom’s. Her talents won her tennis trophies from Wimbledon and around the world. Blue ribbons for her culinary skills were never seen. I didn’t mind. Even in Japan, my go-to was ramen noodles if my Dad and stepmother went on date night.
Fun fact: Japanese ramen noodles were more expensive than soba noodles served in restaurants. In 1958, ramen were a luxury item!