Jaden Hair's steamy kitchen.
A I @(];)@(/ UJlJIilll WJ®Ji'@ i2)[tciJU;IJ0 (/iilllill f1L?@0 Jil i1®® Simple cooking, simply Ming Tsai. 2 JUN E 3-1 6, 2011 SPECIAL FOOD ISSUE PACIFlc!!l: CITIZEN PACIRcEcmZEN Special Food Issue: JACL's Top Chefs HOW TO REACH US E·mail pc@padficdtiZ&10'9 Some of the fondest memories I have O1lin s. "f/WW paofioolizen.org let (213) 620-1767 with my lamtty have to do wlh food. Fax' (213) 620-176E1 Waking up early Ctlrl stmas momlng so I Mail: 250 E. First street Suite 301 CQuid help my mom prepare the tu rkey, Los Angeles. CA. 90012 ve ggies and dessert. Oshogalsu was a STAFF big deal at our house too *th my mom ExecutiveEdtcr GarO' in a Y Aoyag-Stom spenCing days prepa ring the IraCitional least. Now with my almost two year old Ass istant Earor son I'm looking forward to passing on Lynda Un th ese same famil y traditions. Report ff For many in the JACL famil y and the larger Asian American Nalea J Ko comrru nil y, foocl plays an integ-a I role. lsol th ere a Iv.ays that one Busin ess Manager person who brings th e best sushi 10 Chapter meetings or bakes the Staa Hi SB)'B9J pies? best Orrulatirn In this Issue we bring you just a sample of JACL's Top Olefs, Eva Lau-Ting some are professiona l co oks bu t most are amateurs wilD have Mile HJACL's been blessed 'oMth culina ry skills. Rea d about their fa \oUrites dshes The Pacific Cilizen newspaper Gladys Kon ishi (I SSN. 0000.8579) IS pub'ished and IMlat makes them a "Top Chel ~. They've also been kind enough (lOp) loves cooking semi·monthly (exC'>9l=t 0103 In De• to share their Special recipes so this Issue Is de/rlilery a keeper. a:mber and January) by th e Japa• Japa nese. Chinese, Share It w tll your family and friends. nese Ametican Olizens LeagJe. Ita lian and Mexican Pacific Cirlz8t1, The P.c. staff also Interviewed some of the pros mak.lnga nalne dishes wh ile Wash• 250 E. 1st Stree( SUite 301. Los for themselves In the food In wstry. Readabout restaur.mteur Alan Anglles. CA SOJ12 in{lon D.G. JACL's Wong, TV celebrity Ming Tsai and lood blogger Jaderr l-tiir. Pefiodcal pillage paid at LA . CA DalJid Inoue (left) POS T MASTER ' ~dad7~ makes ki ller sushI. changes to Natlooai JAa., 1765 c-.."""", A¥f-><• Sutter St, San Francisoo, CA 94 115 ExecuUve Edllor JAa.. President David Kawamoto National DirectCl"' Floyd Moo SPRING CAMPAIGN PRESIDENT'S MESSAGE PC. EDITCfUALBOARD Judith Amo. challpefSCfl . Paul Niwa, EDC: KeVin Miyazak i. MOe: The Pacific Citizen's Impact A Memorial Day Message Bct:bi Hanada., eeoc: vacant. NC V'MPDC; Hu!tl Burleson. PNv.oc; By David R. Kawamoto Jeff Itaml, IDC; D nd HarbCttl e. Reaches Far and Runs Deep PSVVOC, Sooya Kukl, Youth By GiiAsakawl SUBSCRIBE Tbe last Monday iu May our natin u GEt a me-year subscnfiim of the celebrates Memorial Day which honors Pacific Citizen newspaper at. I was honored to givea pre<>entation and those wbo served in America's military. 11'11'11'. padficabZErl.crg Cf call (800) 968-6157 moderate a panel discussion in April atthe rvta ny, if not most, o f our JACL chapters Japanese American National Museum, ADVERTISE p3n.icipate in annual Memorial Day To advertJse in the Pacific C111z9t1, ''From Newsprint to New Media: The serv ices in lbeircom munities. call (EOJ) 96&61570r 9omaij' Evo lv in g Role of Nikkei Newspapers" How very appropriate th at our pc@paafia::rtIZErl·CI"9 about the history of newspape r.> in the commonities join in tbe remembrance of LEGAL Japanese American commun ity. During No pat d ths ptbtiCCficn may be th e selfless contributions of our natioo 's r~ oouced WlthOJ! the e:.cp roos per• the event, I was reminded of the impact the true beroes. I tbink pro ud ly of my fatber's missim d the P8Cilic Citizen. Pacific Citizen has had over the decades, serv ice in tbe 100/442 Regimentll Ed~01a l s, news ard the cp ini C(18 eI;• and the role it has played as a lifeline of pressed b~ ooumnlsts aha- th Er1 the Combat Team duri ng Wo rld War U. This gro up ofvoluuteers served witb nCllcml JAa. presdert cr noilcnal d• news and information not jnst to JACL unco mmon valo r and became tbe most higbly decornled unit in military recto" do rd n8OESS Chef Alan Wong (pictured above) picks tomatoes at the Ho Farms in Haooii for a TV shoot. When Chef Alan Wong is off the clock at home things. He says Hawaii imports the majority of its food Restaurants. He is also the 1996 James Beam winner for the he hardly cooks, he says. He enjoys hanging supply from outside of the islands. But if Wong had it his Facific Northwest Best Chef Award. up his chef coat and eating a vegan breakfast way, that would change. The commander in chief has also given Wong's East-West everyday prepared by his other half, Alice. "I have a personal mission for the company, which is to cuisine the stamp of approval. In 2009 Alan Wong was called help effect a 10 percent increase in local food production and in from Hawaii to the White House kitchen, where he crafted consumption," Wong explained. "Here in Hawaii we import the luau menu for the Congressional picnic. ByNaleaJ.Ko over 85 percent of our food supply. We purchase over $3.6 "It was great. It was the president's first year in office," Reporter billion of food coming into Hawaii." Wong said breaking into a laugh. "I was nervous. But it was To effect a 10 percent change, Wong says supporting local also fun." Award-winning chef Alan Wong has held nearly every farmers, ranchers and fishermen is essential. It's a mission In the White House kitchen, Wong worked alongside the position in the restaurant business since his stint as a Wong has been working on fordecades. president's chef Cristeta Comerford, a Filipino American. dishwasher at Hawaii's Don the Beachcomber restaurant. Born in Tokyo, Japan, Wong grew up on the ishnd of Oahu Wong would not divulge any secrets about the first family's The 54-year-old, who hated vegetables as a child and hid in Hawaii. He did not always have a passion to be a chef. But food requests, other than to say they are "very health them in his pockets, learned to appreciate different dishes the culinarian says he developed his palate at home, eating conscIOus while working at the Waikiki Beachcomber Hotel. From his homemade meals prepared by his Japanese mother. Wong, however, dished about his cooking styles in his new first position as a dishwasher, Wong eventually wolked his "I grew up eating good-tasting food. It was not luxurious. book "The BlueTomato," which features some 200 recipes. way up to busboy, waiter, restaurant manager and now chefl But [it was] good-tasting food, meaning at the bare minimum The book looks at contemporary island cuisine while also owner of Alan Wong's Restaurant and the Pineapple Room. it was seasoned how they would want to season it to eat," touching on Wong's core values and philosophies. Wong These days Wong has overcome his childhood aversion to Wong explained, adding that his Chinese grandfather was says he currently has two more books in the works, but is vegetables. Instead of hiding veggies in his pockets he enjoys also a great cook. "So I guess I developed my taste buds for keeping mum about the details. visiting local farms, where he has been known to meander how much salt to put on the food early on." The idea for "The Blue Tomato" cookbook came after down vegetable and fruit rows, plucking and tasting fresh After taking a course in food service management at Wong and others adopted a class at Hawaii's Keaukaha produce right from the vine for his restaurant menu. Hawaii's Kapiolani Community College, Wong discovered Elementary School for $600. The funds were donated to help "I guess the best thing is to be on the fann or on the ranch his passion for food. the kids go on educational field trips, Wong says. so you can see how it's grown. You can feel it, you can walk His journey to becoming a chef would take him to the Wong later visited the class he adopted to educate them about the origins of their food. the land, touch the soil, you can pick tomatoes off the vine Greenbrier Hotel in Virginia for an apprenticeship and then "I pull out the red tomato and I said, 'Kids, this is where and eat them," said Wong in a phone call with the Pacific to New York City to work for Chef Andre Soltner at Lutece. ketchup comes from,"'Wong explained hughingly. "So then Citizen. "The second best thing is if the farmer comes to the In 1989, Wong headed back to Hawaii to open and run the a kid raises his hand and says, '&, you can make yellow restaurant and you get to talk to them." Canoe House Restaurant at the 11"auna Lani Bay Hotel and ketchup out of yellow tomato?' 1 said, 'Of course you can.'" The chef brought the farm to his restaurant 1-hy 25 for his Bungalows. Two years later he co-founded Hawaii Regional "The next kid raises his hand and says, 'So can you make Farmer :series Dinner. It is an event held about four times Cuisine Chefs, a group that worked with local fishermen, blue ketchup?' I said, 'You give me a blue tomato and I'll a year with the idea of bringing farmers, fishermen and ranchers and farmers. give you blue ketchup. ", ranchers to the restaurant to interact with diners. What is Hawaii Regional Cuisine? The title of the book was taken from Wong's belief that Michelle Galimba ofKuahiwi Ranch and Brooks Takenaka "I'll give you the real simple definition," Wong exphined. creativity and possibilities in cooking abound. "Nothing ever from the United Fishing Agency were the featured guests at "It's the way Hawaii cooks today. That is a style that borrows has to be what it has to be," he says. the event. Attendees dined on locally grown food like British from all of the ethnic influences you find in Hawaii today. Sharing an appreciation for good food, Wong says, is white beef from Kuahiwi Ranch, served with homemade It also utilizes things that are grown, raised or produced in something that can unite people of varying ages, ethnicities soymilk ricotta. Hawaii as much as possible." Wong - who is Japanese, Chinese and Hawaiian - and backgrounds. Wong's take on contemporary island cuisine has garnered ''fuod is a universal hnguage just like music, dance and has made it his mission to support locally grown products national recognition. His restaurant was twice ranked by art," Wong says. "In every culture there was something like through events like his Farmer Series Dinner, among other Gourmet magazine in the top ten of America's Best Fifty that. Food is when people get together and share a meaL". 4 JUNE 3-16, 2011 SPECIAL FOOD ISSUE PACIFIC ~CITIZEN What's Cooking With Jaden Hair, the Asian American Rachel Ray Chinese American food blogger Jaden Hair's development for the site. And Hair blogs, writes recipes and easy-to-make recipes and peppy personality takes food photography for Steamy Kitchen. have been compared to cook Rachel Ray. Despite juggling being an author, columnist and blogger, Hair says she never loses sight of what is most important. ByNaleaJ.Ko "People are always surprised to find out how little I work," Reporter Hair explained with a hugh. "The most important thing is definitely hanging out with my kids. So the more I can do that the better. These days maybe I'll work four hours a day, FOod blogger Jaden Hair did not always have millions of if that." readem flocking to her Steamy Kitchen website like she does With her first cookbook off the press, Hair has another book today. in the works by the Ten Speed Press publishing company. In the beginning Hair's audience consisted of three people: She uses her experiences in the kitchen and personal life as her husband, mother-in-law and herself. fodder for her blog. "It was just the three of us," Hair exphined in a phone In addition to teaching readem about how to make egg call to the Pacific Citizen from her home in Florida. "My rolls or lO-minute Thai shrimp curry, Hair discusses being husband wasn't even interested in reading about it because a mother to Andrew, 7, and Nathan, 6. But the increased he's got no interest in food. But I made him read it because I popuhrity of Steamy Kitchen sometimes brings unwanted needed someone to read it." attention. About four and a half years ago Hair was looking to "I'm a very open person. But I know that these days that find a way to best store her mother's recipes. After trying everyone has to keep their guard up for stalkers and weirdos. unsuccessfully to file the recipes on the computer and then And trust me I get my shareof spammem and online stalkers." index cards, Hair started a blog called Steamy Kitchen. She added, '''Oh, my God. There are horrible people out &Jon the site, which had initially attracted only a handful there. No matter what you just got to protect your family." of readers, was bringing in 1.5 million page views per month. Hair does not mind, however, sharing the secret to her Within six months of starting the blog, Hair was offered a success as a food bloggerwith other blo ggers. At this month's book deal. BlogHer Food Conference, Hair offered her expertise to In 2009 her book "The Steamy Kitchen Cookbook" was fellow bloggem. She also dishes advice about creating a released, featuring 101 Asian recipes. Other writing and bland, effectively using social media and the business of televisions offers followed. blogging. "I hate IM"iting INith a passion. But I found a ooyto take ali the Her cooking demos on Daytime TV are syndicated in things that I love - ali together - and kind of design it into a Being a part of the blogging community is crucial, Hair 120 markets. She also writes food columns for 11...C, Tampa business," said Hair about her popular blog. says, in creating a successful blog. Creating an authentic Tribune and Discovery Health. The Chinese American cook voice to the blog is equally as important, she says. says she has found the recipe for creating a successful food ''You can't be a fake," Hair says laughingly. "The voice blog. would buy the groceries and do the dishes. And I thought that has to be truly authentic and congruent with who you are. "I think I've found the fonnula for what makes a great was the best deal ever." I just believe that who I am in pemon is very much how I blog, a successful blog, especially recipe blogs," she said. The Chinese American cook who specializes in recipes sound on the blog, which is very much how I am on Twitter." "Now I'm not a writer. I hate writing. I hate writing with a that are "fast, fresh and simple enou gh for tonight's dinner" When Hair is not advising hopeful bloggers, she is busy in passion. ButI found a way to take all the things that 1 love - says she knew after starting the Steamy Kitchen blog that she the kitchen, testing new recipes. all to gether - and kind of design it into a business." wanted to a create business from it Trying out recipes for Steamy Kitchen means Hair finds Having no formal culinary training as a chef, lhir began Over four years ago Hair was helping her husband, &ott, herself needing extra storage space for leftovers. She has two cooking for others as astudentatthe University ofCaliforuia, with marketing for his computer business. But then her blog refrigerators in her home to store her creations. But if Hair Los Angeles. 1fujoring in East Asian Studies at UCLA, Hair project took on a lifeofits own. "Steamy Kitchen grew so big runs out of room in her two refrigerators, she can always call used her cooking skills to wolk out an agreement with her and so fast that now we work together at Steamy Kitchen," on her community of friends. roommates. Hair said about her husband. "People come and eat all the time. I have really good friends that come over and hang out," she said. "We just eat "I cooked all sorts of thin gs. It was mainly because I was Now the duo runs the Steamy Kitchen business together because otherwise the food will go to waste." • good at cooking and they weren't," Hairexplained. "&J they without any other staff. Her husband handles the web How Chef Ming Tsai Engineered a Career in Cooking Award-winning Chef Ming Tsai is kicking off abilities perhaps helped Tsai land third place of "The Next the ninth season of 'Simply Ming,' and looking Iron Chef," during season three. But the Chinese American back at his work to raise awareness about chef says he could have done better. healthy eating and food allergies. "I think I probably could have won. It's just very subjective," Tsai said. "It was just a matter of opinion. But By Nalea J. Ko the six weeks spent was really good fun. It was hard. It was a Reporter long time. I did make some great friends from it." These days Tsai spends most of his time - about five days a week - in his 1-1assachusetts-based restaulant Blue You do not need to be a rocket scientist to be a great cook, but having a mechanical engineering degree from Yale Ginger, which he opened in 1998. He is also celebrating the University has never hurt chefMing Tsai's career. ninth season of "Simply Mng," his public television cooking Tsai, 47, says his engineering degree comes in handy show. for some of the design projects he colhborates on such as "I'm doing pre-production of season nine of 'Simply his Kyocera cutlery products. But for other mattem in the Mng.' To have nine seasons on PBS is always a big plus," kitchen, you do not need to be a rocket scientist, Tsai says. Tsai said. "Cook in g, not so much," Tsai said in a phone conversation Before his appearance on "The Next Iron Chef," the with the Pacific Citizen en route to the airport for a trip to Chinese American had already proved his cooking prowess San Diego, Calif. "I mean I know why things burn, because in the culinary world. you overcooked it. You don't need an engineering degree for During his junior year in college, Tsai studied at Le that. " Cordon Blue in Fiance. He further pumued his culinary Having an engineering degree did help Tsai, he says, to training after college, traveling to P.uis and Japan to train think analytically and have necessary problem solving skills again under cooking greats like chef Pierre Herme and sushi in and outside of the kitchen. master Kobayashi. Those skills in combination with Tsai's actual cooking SEE MING TSAI/PAGE 16 PACIFIC~ CITIZEN SPECIAL FOOD ISSUE JUNE 3-16, 2011 5 Bob·. Souffle Omelet --~ This is a nice quick and fairly light dessert that you can I whip up at the last minute in case you did not have a dessert ready Makes 3-4 souffle omelets. Robert Komoto INGREDIENTS 4 large eggs Ontari,o, Oregon Cream of tartar (potassium , 62 years old hydrogen tartrate), pinch Wife: Janet Oere Komoto 1 teaspoon Vanilla extract Son: Jordan 4 tablespoons granulated Snake River JACL sugar member since 1975 Berry jam like raspberry (or substitute with raspberry sauce) When 'Food Network' chef Tyler Florence (left) needed a sous-chef during a produce industry food sho~ Komoto (center) W'lS the natural choice. Orange liqueur as needed 1 tablespoon powdered sugar DIRECTIONS Separate the eggs. The Scientific Art of Gourmet Cooking Separately add the cream of tartar to the egg whites How does a PhD in chemistry from Stanford become a gourmet equipment My wife and I thought that offer• and whip until they are ing a gourmet dinner for 8 to 10 people at our very foamy and starting to chef? It turns out, quite naturally. house would be fun. We usually recruit friends build volume, then add the to help us serve and, of course, eat with us. granulated sugar and vanilla Bob Komoto, 62, has always loved to cook. Back with his Boy Scouts troop it was all about the Usually I have a few tried and true appetizers and Vvtlip to soft peaks. camp cookouts. But it wasn't until his college days that the natural skills he picked up from his or side dishes, but some dishes I visualize from mother were honed. He credits one of his roommates for teaching him the artof gounnetcooking. Beat the egg yolks until other recipes and actually do them for the first light and fold into the Komoto is not a trained chef, but his repertoire of gourmet dishes would put professional chefs time for the dinner. whipped egg Vvtlites. to shame. And he volunteers his culinary skills with his Snake River JACL chapter. He's been a Do not over mix here. member for more than three decades and his wife Janet is the current chapter president (Komoto's What's your most interesting father Joe was the chapter's first president). cooking story? Take the berry jam and Each year, Snake River JACLmembers are treated to Komoto's special concoctions and he offers Komoto: Well, when I served as a sous-chef spoon a cup into a sauce his talents at an annual silent auction to raise funds for the chapter's scholarships. For those lucky for Tyler Florence during a produce industry pan and heat until the jam melts. Add some water or enough to win, Komoto prepares a gounnet meal for 10 guests at his home. food show I was doing some prep wolk slicing orange liqueur until the onions and I cut my finger while wolking with jam thins into a very How does a chemist become a gourmet roommate, Michael Kronstadt But regardless, the unfamiliar knife. And it was not justa little pourable sauce. chef? cooking is my hobby that is fueled by a love of cut This was a really good one. After washing Komoto: Chemists always refer to certain eating. it well, I had my wife tape me up really tightly Heat an omelet pan or reactions as "cookbook chemistry". This means to cut off the blood. It looked like a huge finger frying pan with some butter. When the butter is melted that if you need to synthesize some known cast Well, I think Tyler saw my finger when compound, you can go to a reference book and and hot enough to brown he arrived later, and so while he was doing his a little of the egg mixture, make it by following the instructions. While cooking demonstration, he told some stories add about a cup of the egg following a recipe is not too much different to the audience about the occasions he had cut mixture. Spread qJickly than that, getting creative in chemistry or cook• his fingers. Then there were the times when to cover the bottom of the ing usually involves understanding some of I cooked a Chinese New Year's dinner with pan. Let it brown and then the scientific principles and then taking it in a several courses and after the dinner my wife usinga spatula, gently fold one half over the other half different direction or apply it in a novel way. and I discovered I had forgotten some courses I think my chemistry back ground also helps and continue cooking a little in the oven where I was keeping them warm bit longer. me see some of the health aspects of cook- before serving. ing. So although preparing food that is fresh is Add a little of the sauce to important, it's also important to use ingredients What characteristics do all great chefs a plate and then gently slide that have a good balance of minerals, vitamins Komoto's pies have a cult following. have in common? the souffle omelet on to the and all the essential amino acids. Komoto: I'm not sure if I am in that category, plate over the sauce. You help raise funds for your JACL but having talked to Tyler Florence, I would Is cooking a profession or a hobby? chapter. Why is it important for you to Sprinkle powdered sugar say enthusiasm for cooking, eating and feeding Komoto: I do not have any professional train• support the community? over the top and serve your family and friends really good food that is ing. My interest in cooking began in scouting Komoto: That came about because the Snake ilTlTlediately. It will fall cooked well. when it cools. doing campout cooking. Then I began watch• River Chapter always has an annual crab feed ing my mom cook and I tried to learn some and auction as a fundraiser for our college What else can you tell us about your• Continue making more of her techniques before going to college. In scholarships. Six years ago the chapter decided self that most people don't know? souffle omelets until all the graduate school all the other chemistry grad we needed more unique or exciting items to Komoto: I grind locally grown grain and make egg mixture is used. students cooked and in some cases the cookin g auction. Some members offered a steelhead my own bread with it I roast my own coffee. I was quite good. I learned a lot from my last fishing trip, complete with boat, guide and make my own wine vinegar.• 6 JUNE 3-16,20 11 SPECIAL FOOD ISSUE PACIFIC e: CITIZEN Retired Harvard Medical School Professor Turns to Spam Musubi Ito: W boever to ld you tbat I was a pbenomenal susbi sus ITO JACL'S c befor tb at I make a killersusbicertainly ffiustbave me mistaken for someone e lse. I am ratbe rembarrassed ID be Hawaiian Spam r..tJsubl TOP classified witb s uc b sk ills but do e njoy eatin g susbi of a ll CHEF types. As fo r secrets there are none a nd am constantly on INGREDIENTS tbe learning curve. 5 Japanese cups of rnedum !:Jain sushi ri ce 1 120L can spam lite or regJlar spam 6 Sheets of sushi non (ax7 Il2 lncn eS). cut You helped introduce a lot of New Englanders to Into 4x7 1121ndles spam musubi. Was it hard to get people to try it? Sliced or kl zaml pickled red ~ n ger Ito: Helping 10 in troduce Hawaiian spam musubi to New Furikaki, a prepared mix for sprinkling on England was simple. It is easy and rapidly made and ri ce made of seasoned sesame seed, nori, appreciated by Hawaiians and readily accepted by fi rst shrirflJ, or salmon lime encounters as being a tasty and filling food. Most Wasabl paste, optional remark that it is s urprising tbat Spam can be made to taste DIRECTIONS so un -Spam like. Wash rice several Urnes and let soak with the appropriate amount of water New EnglandJACler Margie Ymn am oto tells us for several hours, then cook. the rice. that you are the only person allowed to bring a dish to her Japanese New Year's get-together. CuI a can 0( spam Into \0 or 11 slices What do you bring? along lis long Vuidth and place In a frying pan with a generous amount of Yoshida Ito: Dear !v1argie Yamamoto is most genero us and kind 10 Sauce, or shoyu and sugar mixture, and my every effort and appreciates wbat I a m able to add to fry turning over freCJ.lenUy until broWled ber an nual fabulous, very traditional Japanese New Year's Day Osbogatsu ga tberings at ber bome in L in coln , MA. To make the square rrusubl you wll need Sbe a nd ber busba.nd, M.rk Hopkios, cook up a buge list of a lucile box made for this purpo se. They Japa nesedisbes fora very large list of 100 or more guests are available In l-lawall and on the West SUSUITlJ Ito Coast. A rectangular piece 01 plastiC wbo are mostly notJapanese. Wbat they serve rivals a oy of 92 sll~ ll y smaller than Itle opening with an the traditional Japanese New Year house warmings that I Wellesley, Mass. attadled rod is used to corrp"ess the rice remember in California before and a fter WWII! musubl. For any hand~an , It Is a simple Served as a founding prOjed 10 cut th e aWopriale sized Lu cile member of the 442nd Why does food plays such an integral role in plas ti c and cemenlll together ACT and 1st lieutenant In Japanese American culture and get-togethers? using chloroform. the 522nd Reid Artillery ito: Japanese food is clearly distin guishable from othe r Battalion during WWII. Wet Itle lucile box before putting In the ethnic foods and the known fact that the Japanese have the rice to prevenls it from sticking. Layer longevity record worldwide most be an underlying reason about 112 Inch of ri ce and oolllJress INiItl that JAs as well as maoy otbers have come to believe that th e 'leet plastiC press. Then place a slice Sus Ito introduced New Enelanders to a novel treat - this food must be good for you . I remember we did Dot 01 th e flavored spam. Add the ginger and spam wrapped ill rice and lIori. take a Japanese lunch box to scbool but now tbis seems to some furlkakl and wasabllf desired Follow with another layer 01 rice and press out be DO problem. It is wondetful see tb atJapanese food has For Sus Ito, it all began as a necessity. Asa young Boy Scout, he learned Itle rTUsubi. The nori is used to cover become widely accepted along with Japanese culture. th e musubi. Continue INiItl the remaining to cook over a campfire. Then he used those skills to cook Japanese food in{1edents to make all the musubl. over open fire while serving with the 442nd Regimenta l Combat Team What other types of dishes do you Wrap In saran 'Map to set. during World War n. enJoy preparing? "A nd curren tl y I'm doing much of the cooking at home for my wife Ito: r enjoy a good Louisiana sh rimp gumbo witb lots o f Use a v.el serrated knife 10 cuI eacil musubl a.ud me and guests atonr home orbeach ho use," said Ito, a New England okra. It reminds me of (omra [Japanese mountain yam] Into four small sushi-like section s. One baldllNill make 40 to 44 Indvtdual musubl. JAG..er who still does much of the repair wolk needed for his lOO-year• made into the wonderful tasty Japaoese disb put on rice. o ld ho use in Wellesley. Also okTa tempura to me rivals good asparagus tempura . • The retired J-hf\'ard !vfedical School emeritus professor also goes to th e lab to be lp in various resealC b projects a nd putters around bis kitcben cookin g up enougb delectable treats to earn bim a JACL Top Cbef ~ !!'OTA distinction. Hail to ~ . I ~IORTUARY We heard that you are a phenomenal sushi chef. 1'3:: 1::1:'3 II In What's your secret? our Chef, Sus Ito! 9 1 1 VENICE BouLEVAAO Los ANGEl.ES. CAUFORNIA 90015 TEL (2 13) 7 4 9- 1449 FAX (213) 749-026 5 New Englund JACl a:t:.. ·t"(, ..\IIC ".,,~ ..... ""., ·f" .... Congrats to our ~.-- ~ ~C:::l'::::::::~creative Er generous chefS " LARRY MATSUMURA (((1, DR. BOB KOMOTO 7TJ7 EasI T«J¥* SIJ8e/ Los Ange\IJ:s. CA 90012 Your Snake River Ph. 2 13t'ii2SC4<1 , Fax2131617-2781 o family ana frienas PACIFIC ~ CITIZEN SPECIAL FOOD ISSUE JUNE 3-16, 2011 7 'Bridging Communities' to be Featured at 42nd Nat'l JACL Convention The popular program will be hate crimes and intolerance experienced featured at the Nikkei Conference by the Muslim American community in the which JACLwill be co-hosting aftermath of the 9/11 attacks. The program with the California Japanese remains one of JACL's active attempts to promote civil rights through its unique American Community Leadership approach. Council. Civil rights will be featured as a workshop track III the upcoming 2011 Nikkei In the decade since the Sept 11 terrorist Conference, to be held in conjunction with attacks, there has been an undoubted this year's JACL national convention and co• backlash against Muslim Americans. FOr hosted with California Japanese American many of the older Japanese Americans Community Leadership Council (CJACLC) it is eerily reminiscent of a similar time on July 9. The Nikkei Conference is open in decades past In an attempt to avoid to the general public and will feature a repeating history, the JA community was variety of workshop tIacks that participants among the first to defend Muslim Americans can select from including civil rights, post-9/ll and continue to do so today. community preservation and development, Through one of JACL's youth programs, civic engagement, among others. JA and Muslim American students take part in "Bridging Communities." Bridging Communities, the organization The theme of the Nikkei Conference continues to promote the civil rights of will be "The State of Japanese America: all groups. The goal of the program is to mosque," said Rena Ogino, a past Bridging my Muslim identity. It taught me the 2011" and will feature an array of create awareness, dialogue and ultimately Communities participant. "I've never importance of speaking out against injustice distinguished panelists from across the activism from Japanese American and learned so much about one culture in one and oppression, no matter who the victim country who will come together to address Muslim American youth throu gh a series day. I realize how blind America is towards or the oppressor," said Zawar Jafri, another the future of the Nikkei community. of inteIactive sessions including topics race, and through Bridging Communities, I past Bridging Communities participant. This year's 42nd JACLNational Convention such as: identity, culture, religion, civil hope to make a difference so that the blind "Going to 1-1anzanar and talking to people will be held in Los An geles at the rights, community history, advocacy and American will understand that being a who went to concentration camps taught me Renaissance Hollywood Hotel & Spa from community service. certain race does not mean that race is the more than any history book or class lecture July 7 to 10. This will beJACL's first annual could." "Not only was I opened up to my own enemy convention, after 41 biennial conventions community but I also got to experience the "The Bridging Communities program The Bridging Communities program since it was founded in 1929.• has served as a proactive response from Muslim American community as well. It was one of the most memorable, beneficial JACL, Nikkei for Civil Rights and Redress was amazing to learn about the beautiful experiences I have ever had. Bridging For more information: wwwjacl.orgl (NCRR) and the Council on American religion, Islam, in the second session at the Communities helped further strengthen convention. Islamic Relations (CAIR) to incidents of ASAKAWA Ehren Watada) and impressive access to pop culture newsmakers (every issue brings CONTINUED FRa.1 PAGE 2 interviews with AAPI stars from sports such The P.c. is, after all - especially for as Kristi Yamaguchi, or Hollywood like people who live away from the West Coast Tamlyn Tomita). And, the P.c. continues and don't have easy access to the Rafu, Nichi to serve the very important role of keeping Bei or other papers - the only national Registration Form us all informed about what's happening A separate form must be completed for each ind ividual reg istration. Add itional reg istra- news source about us. For members, it's at JACL, covering every national board tion forms are available online. or by email at [email protected] I often the most visible connection to JACL meeting and convention. I (213) 62&4471 and a regular reminder of our support for The staff of the P.c. conducts all of this First Name Last Name this important organization. world-class journalism with a very small The P.c. was also, upon its start in 1929, budget. The P.c. each year is given less I Address City/State I one of the first newspapers serving JAs and less of its budget from national JACL, Home Phone Mobile Phone all in English. The &Ji1, which had been and relies on advertising and, critically, I Email JACL Chapter I started in 1903 all in Japanese, added the annual Spring Campaign to raise the Vegetarian Meals Yes ___ No ___ Special Needs______a weekly English section in 1926 and funds to maintain its high standards and Payment Method committed to daily English pages in 1932. cutting-edge, evolving online presence. I I I Check: Please make check or money order payable to 'JACL Pacific Southwest District' These changes came about because the know how tough it is for Executive Editor Nisei were growing up and preferred their I Credit Card: _AmEx __Visa MasterCard Discover Caroline Aoyagi-Stom, Assistant Editor Card Number Exp. Date __I ___ I news about the community in English, not Lynda Lin and their tiny staff to keep I Name on Card Security Cooe ____ Japanese. The P.c. was proof that the Nisei putting out such a quality newspaper and I were coming of age. dynamic website week after week, month Registration Packages Packages incl ude Welcome Reception. Awards Luncheon. Nikkei Conference. and It's impossibleto overstate the importance after month. I served as the P.c. board chair Cui mination Banq uet. "(Y)= Youth/Student ect one traCK or me of all these Nikkei community newspapers, on the national JACL board for six years I ···,·········'1···'····:::.€ I By 5/31 After 5/31 :2011 Nikkei Conference: not just theNichi Bei and Rafu and P.c., but and I have nothing but respect for their Convention Package $250 $300 : Nikkei West, North American Post and many accomplishments. others are still vital sources of information I Convention Package (Y) $2 00 $250 :_Art and Culture I I want to inspire even a little of this level Nikkei Conference Only $50 $75 :_Civic Engagement and to their local communities. &:l were the of respect in you, the P.c.'s readers and N ikkei Conference Only (Y) $25 $50 : leadership Develop- I many newspapers that have folded overthe JACL members, so that you might also I : ment • years, including the ones brought down by appreciate the level of effort it takes, and to :_Ovil Rights Individual Events the economic downturn and downfall ofthe support their efforts with your donation to I :_Community Preserva• Culmination Banquet $155 $200 I newspaper industry in general, the Hokubei the Spring Campaign. You won't regret it. : tion and Development Culmination Banquet (Y) $ 130 $150 :_Community Mainichi in San Francisco and Denver's You'll feel the P.C.'s impact all your life I Awards Luncheon $70 $85 : Investment Rafu Shimpo (my hometown Nikkei paper, - perhaps in some future panel discussion, • I where Bill Hosokawa and I traded columns Awards Luncheon (Y) $60 $75 • Historic Preservation when you realize half the room has also • and Education every other week for years) among them. I JACL CU GoifTournament $ 11 0 $125 • supported the P.c. for years, or when you :_Serving Nikkei Seniors Today, the P.c. has evolved and covers I find out a journalist you respect got her start GRAND TOTAL $ :_U.s, - Japan Relations not just the small (and shrinking) JACL ...... I at the P.c. • Please bact hote rCDT1 s at the R€naissance Hotel. (323) 856-1200 u online: W\oVW,jad.org/conventim community, but the larger AAPI world, I Please mail completed fum and paym ent to: Gil Asakawa is aformer Facific Citizen with dedicated reporting, amazing scoops JACL National Cmventi m 250 E, 1st Street Suite303 Los Angeles, CA 900012 ... (the P.c. led the country in coverage of Lt. editorial board chair. .. ------8 JUNE 3-16, 2011 SPECIAL FOOD ISSUE PACIFIC ~CITIZEN Love of Food Truly a Tashima Family Affair Basically, I am a " rood ie ", I have t be same good thoughts as K1nplra Gobo (Mom '. love all aspects of food. I like they get older. shop ping for food, I like cooking, Recipe) I like going to restanrants, and I I understand you volunteer like watching th e Food Channel your cooking skills at various JACL chapter Often, I feel satisfied just reading events, Why is it important recipes because I can just imagine for you to contribute to how the food will taste. community goups like My parents, Howard and Kiyo JACL? Tashima, instilled thi<> love of Tashima: Nikkei have a rich food in me. My mom instilled my legacy that represents the basic food values. First, whatever Gobo - 3 or 4 long pieces very best and th e very worst Garrots·2 you make needs to look good. We mo ments in Ame rican bistory Stloyu - 114 cup taste with oureyes before the food Bill Tashima and cultu re. Ou r Issei struggled Sugar - 3 Tablespoons enters o ur mouth . My mom's food City: Fall City, Wash. to make a successfn l life in this Katsuobushi - 2 Tablespoons Age: 59 was always beau tifully presented. country. Our N i<>ei, our greatest Ajinomoto -ll2 teaspoon Spouse an,d kids: Partner Second, she always nsed the generation, demonstrated tru e Gayenne pepper or shichimi Olrl s Bentley and his son best ingraiients. S he set a hi gh Americanism io e nduring the 011-2 1ablespoons Colby, 14 standard for me that I always try racia l batred duriug World War • "A"L member since 1964 a nd e mulate . Pare gobo and cut Into three• II and then endeavoring to make Inch matchstick strips. Place a better life for my gene rntion , JAs and food seem to go irrmediately into \o\Bter. Soa k the Sansei. JAG... has been a part wod has always played a four-course board dinner to meet hand in hand. Why do you for 20 minules. Olange of the Nikkei legacy since its la rge role in the Tashima Family. ou r four student iote rn s, I made think food plays such an water to rid of BWB (brolMlish Growing up in Cleveland, Bi ll the appetizer plate. Eacb p late had integral role in JA culbJre inception in Seattle in the 192 Os. color). Pa re carrots and cui like gOOD. Mix s hoyu, sugar, Tashima, 60, reca lls that dinner two lu mpia, two spicy tuna and various community Unfortunately, a lot of tbese same pork katsuobushi and ajlnomoto. time was always family time wh en cucumber slices, two roast duck events? negative issues still exist for other groups in America such as Arab Heat 01 1OIl medum hl(t1. a great meal was followed by great ta cos, and a ga rn ish of nimasu Ta.dtiml: ffiod i<> the ultimate Drain gobo and add to and Muslim Americans, gay and conversation. with shoga on a s biso leaf. At constant in an y c ulture. wr JAs, hot 011. Saul ~ for about 8 Meals in the Tasbima fam ily our banquet plarllling meetings, it's not differenl My childhood lesbiaus, Lati nos, etc. JAs need to rrinutes. In th e last minute crossed all c ultu res including when it is my tum to provide memories are from New Year's, still be there to remind our fellow add th e <:a rrol s. Add sa uce Jewis h, Soul food , Hungarian, diTmer, I will cook something Tha nksgivin g, community picnics, citizens of the lessons from our and c~ 00 meclum heal Fb lis b, Italian a nd Mexican. And li ke grilled flank steak, grilled Christmas and Elster. Each event legacy on anti -imm igration, racial unUI all the IiCJ.dd Is gone, for the lucky few who have scored veggies, chicken teriyaki, and a was celebrated with family and profiling, civil li berties, and social aboul1 5 rrinutes. GOOo should bea mrk teriyakl in vites to the Tasbirna bousehold, fresh green salad with some type friends and all involved food. It i<> justice. JAG... is a o organizahon brO'Ml. Near the end fan the largeamountsof delic ious offerings of sliced fru it. My cooking is tbe Japa nese food s tbat stick out that has a missioo that parallels my bope for ou r country. gooo INith an uchiwa to bring were the noml. fairly simple, but I try and make it in my min d. Now as I get older, ou t a nice lert shine. Sprinkl e "Hospitali ty equals family, look nice. My mom la ught me to I am leaming more abo ut tbe Besides coo«ing, is there IlberalJ y Wllh cayenne or s igni fi.ca nce of the " lucky foods" family equals comm unity ... we a lways bring something wbe n you something you can tell us shieh 1m. As a garn ish, you a re one family," says Bill. go out, so I always try and bring that we ate. At the time, ljust about yourself that few can also sprinkle wlh fresh roosted goma The Tashimas also have deep some munchies lO every meeting I k new that I liked it. There is a nice people are aware of? JAG... roots. Bill's father Howard attend. :Meetin gs a lways go better continuity in knowing that what Tashima: IloveclOssword Tashima was presideot of the with food. we eat and how we celebrate goes NOTE : This Is morn's recipe puzzles, especially the Sund ay and my fa w rUe. I added th e Clevela od JAG... in and back many generatio ns. Each year, 1948 New York limes. I also like dogs, ca rrots. Mom's Is cl rreren t Please tell us about your my best fri end , Dave Asamoto, his brother Irland Tas hima was casinos, Sapphire Gin Martinis , than others because her gooo cooking back~ound . Is this president in 1972. B ill was the also fro m Clevela nd , and I still do butter and mayo nn aise (Got to be Is darker, longer, and spicier. I something you have done ~ttle JAa.., pres iden tin 2004. Osbogatsu ina big way. We want BestfHellman's o r Kewpie) but I used to hand cut the gooo professionally or is it a to plant memories in o ur families' '1 grew up with stories of dad think most people already know and carrots, but now I use a hobby you enloy? "gooo cutter." n·s very fast playing late ni gb t poker with :Mike cbildren in the bope that they will that about me. • Masaoka, " says Bill. Tt.'ihiml: I am nota '1'op Chef'. The Seattle Chapter is in love THRIVE INTHF CULTURE FAMILY WARMTH OFTHE with your famous dishes. Please tell us a bit about APANESE AMERICAN COMMUNI some ofthese dishes. Tashima: Recently at a rotating KOKORO @b ,...,._ ..... ""'.I"ns -'~ ...... WlnW ...~""",Cnk"'~ ...... "'• ...... "...... ~ ...... , .. n...... IIIr"" .. ~ c.l _•s,..k ...-'.t..t.t.MII ~snc...... , _s..., w.Mt ...~ - ..... PACIAC~CmzEN SPECIAL FOOD ISSUE JUNE 3-16, 2011 9 neatness and kitcben cleanliness crumbs. arealso fundame ntally important in working in any ki tchen. Have you catered Lavender Sables community events? You 've prepared desserts for Il1lhara.: Earliertbis year. I several celebrities. Who was provided brownies for an O.N.E. your favorite? fn ndraising event (Fighting lUllhara: I was fortnnate enough for Civil Righ ts, The Japanese to meet th e legendary Julia American LGBTQ Experience, C bild in my career. Sbe was a Day of Remembrance with George lowering figure, gracious a nd Takei). Brownie Me will also be lavisb with complements to our providing a donation o f brownies kitchen. When catering a party, for an upcoming fund raising event Steve :Martin was one of the for O.N.E. (annual banquet on guests. He came back into the June 18, in Rutland). In addition , Ingredients kitc ben to thank everyone for a I bave donated brownies to the 1 cube of softened butter fabubus meal.h's always nice to Jewish Federatioo of Greater (unsa lted) be recog nized a nd appreciated, Portland , and a m a lso participating 50 g. sugar but coming from bim, that really in my son 's hig h school auction 1 egg yolk , boosted our spirits! with a brownie donation for the 1 tablespoon culinary lavender band fundraiser, wh ic h is tonight! (add more or less to taste) 125 g. flou r Susan Inahara What makes your Beaverton, brownies special? What characteristics do all Oregon OIrections Inahan: I would say that great pastry chefs share? Has a 16-year• Crea m the butter wiUl old son Nic~as the shape. texture, and flavor luahara: I think great pastry chefs the sugar. Is a new combinations of my brownies are perfection isis. Creating great Portland JACl are all rather pastry requires patience Add the egg yolk and mix well. member unque. They and great attentio n to are presented in detail. from tbe simplest Add lavender, and flour, and mx just until flour Is individual form, of desserts (0 the most Incorporated. 'Brownie Me' Owner Brings which creates a elaborate. look of elegance. Chill for an hour or more. They are Tell us something Passion to Every Bite moist, cakey, about yourself that Roll oul 0010 floured surface fudgey and nOl no one else knows. 10 about 1/4 inch Ihlck., and cu t Pastry c bef S usan lna bara 's professional resum e would make most overly sweet. Jllah:u-a: Whe n people out with desired cutter. aspiring cbefs envions. Sbe studied at the famous Eoole Lenolre in F rance I think there is ' I was Fortunate know my background, and honed her skills at various Parisian patisseries. S he's also worked something for they often say they are Place 00 cookie sheet and at elite restaurant establishments in Los Angeles incl ud ing Michael's, everyone in the enough to meet afraid of cooking for me, bake at 350 deg-ees until very II!jlUygoiden. Cl me lions and tvh"'( Au Triangle. variety of flavor and I really hate thal If Her pastry ma king skills have even led ber to cook fo r Julia Child the legendary combinations. I am io vited somewhere, Let cool slig.tlyon bakin g a nd various celebrities including Steve rvbrtin, Janet Jackson and Bi ll y My browni es I just wa nt to re lax and sheet before transferring to Crysta l. Julia Child in a lso bave have a good time. I don't cooling rack. Abouta yearago lnahara had the inspiration to turn her love of brown ies added character my career. I need a five-course meal. into her own business. Now her company BrownieMe is making a name because th ey I am fine with a tomato fo r itself in her hometown of Oregon. have their own salad fo rdinner, and a na llles ! cook ie for dessert! • Tell us a bit about your combinations allow me to be Bro wnies are easy to make, but company. Why brownies? really creative. difficult to bake w ith perfection. 011 the web: Inahara: I started Brownie Me Baking time is c rucnl when it www.brownieme.uet just over a year ago. I had always What was the most important comes to making a perfect pastry wanta! to have my own business, thing about pastry making? of any sort Of course, using a nd even though my background Inahatll : Because baking is a quality in gred ie nts, no matter what is in traditional Frencb pastry, science, respecting IeChniq ue you are makin g will give you a Polaris Tours I feh that brownies were more is critical, as well as accuracy better end producL Be sure to set Presents: accessible to the geneI3l public, in following the recipe. The the timer before YOllr brownies are particularly whe n there is a varie!), most accurate results can be done, then monitor their baking 2011 TOllr Schedule to choose from. I love their obtaina! by measurin g/weighin g time carefully uutil an inserted s impl ic ity and the potential fl avor in the metric syste m. 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O lOurpOl.llIS.oom 10 JUNE 3-16, 2011 SPECIAL FOOD ISSU E PACIFIC !;: CITIZEN Popularizing Japanese Cuisine in the United States Salmon Nanban truly an hono r. Stockton , members of the JA G.. Stockton Chapter, Buddbist INGREDIENTS Are you surprised at how C hurc b of Stockto n, and th e JA Narman sa uce 1 cup of ViBter popular Japanese cuisine commun ity helped me get staned. 1 cup of soy sauce is in the U.S.? IbJple like the lateAn Hisaka, the 1 cup IAneg'l r Yo neda: Yes, it is a great late Kiyoshi Hil3. no, :Mas Ishihara 2 cups of su9'lr s urprise. From wben r was and many others were extremely Da Sh 01 shiChirri pepper g iven a n opponll oilY to promote helpful in helping with getting the salmon Japanese cooking in the United bus in ess staned. DlFECTIONS Kunlo Yoneda States, as a yo ung grad uate of Stockton, Cam. Mix Ing-edents In a deep the Tsuji Culinary School, to its What are some qualities that sa uce !XI n and bring to a boil A~e74 current popularity. T he expansion make for a 'l op Chef'? with low heal (If you bring to WIfe Tetsuko o f traditional Japanese dishes Yo neda: :Man y q ualities make a boll In hlftl heat It INiIl boll Yoneda j 3 kids., 4 toAsian fusion to influences on fo r a top chef. C uriosity a nd over and burn .) stepklds an d 14 everyday American meals. I wou ld creativity are important Wom Let Ihe sauce coo l. grandklds have never imagined. etbic is anothe r. An understanding of the tradition o f cooking a nd Take salmon and slice inlo What are your most expanding it. Observation of pi eces no larger than Iwo Chef Kunia Yoneda, 74, has spent much of his life helping to promote famous dishes? trends and consta nt studying of InChes. Japanese cuisine in th e United States. As a master chef of the Japanese Yo neda: I don' t tb ink I a m rel.lly cooking are important. Back wh en Che f Association be's helped popu larize Japanese cUEs ille here. For bis Ughtly flour th e salmon and famous for any dis h bul I enjoy J fir.;t a lTived we d idnlt ba ve many e fforts Yoneda was awarded the O rde rofthe Rising S uo, Gold and Silver then deep fryunlllllgllly preparing kaiseki dinners. Kaisek i of the ingredienlS in the United Rays by the Japanese govern menl brOIMl. dinner is a multipJeconrse States that we do today. Since retiring as chef and owner of Voneda 's Restaur-Int in Stockton, Japanese meal fro m appetizers, You ca n substitute salm on Calif. he's been gamening, doing woodwork and working on his ko i pond. main conrse and d essert. It allows Is there something you Cml IAlith chicken, trout or pori<.. a chef to becreative. tell us about yourselfthat Remove from 011and place What accompHshment are during my career. I was ho nored few people know? Into another pan and pour you most proud of and why? when the Japanese E mbassy asked Why is it important for you to Yo ned a: Since I retired, I spend namba n sauce onto lop unlll Yonedll. : I'm hono red to have had me to cook dinner for the futu re support comnunity groups? mostof my time gardening , sa uce thickens or you can so many loya l patrons come to my Emperor o f Japan. I prepared a Yoneda: Wheo I bad the doing woodwork and raisin g koi op Ihe salmon into the sau ce. restaura nt for so many years until kaiseki d in ner for then Prince restaurant, I tho ug bt it was tis h. Woodwork allows me to be Ga rn ish with Chopped green my stepso n, Chef James Fujii, Akihito at the Japanese Embassy important to give back to the creative. Workiog on my koi pood onions and thinly Sliced look iloverwbeu I retired. There io Sa n Francisco. All awards are community that s upported my aod raising koi is relaxing. I still lemon. are many things 10 be proud of a n ho nor but in 2008 the award business. When I first moved to love to cook . • frum the Emperor o f Japan was 'Mochi Master' Teaches the Mochitsuki Tradition to JA Youth Microwavable Mochl W hen you have five children , oin e gra nd child reo a nd seven and three-q uarters (d ue this mo nth) grea t g randchildren like Jun Fukushima, mochitsuki becomes a family affair. F nk ushima, 92 , spearheads th e SELANOCO JAa..'s moc hitsnki fll ndraiser every year. The Nisei says be has been panicipating in mochitsuki for over 80 year.;. Raised in San Fernando Va lley, Calif. Fukusbima was drafted a mo nth before World War II broke out. He was drafted io 194 \ a nd served in the .Military Intelligence Servicedurin g \VWIJ. Jun Fukushima T hese days, Fukushima is passiog on the tradition he grew up with. Cerritos, Calif. Ingredients Fuknshima says th e SElANOCD JACL's all-day mochitsuki fundraiser Nisei produces some 200 pounds of mocbi. , Age: 92 SELANOCO JACL 1-1 12 cups mochiko (ri ce flOUr) Why is it importmlt to teech great gmndchiklreo come to 1- 112 cups water the younger generations make the mochi, w hicb is part of 112 cup sug'lr about mochitsuki? the celeb ration. To keep up the together the whole Fukushima: It depends what the Potalo starch or cornstarch Fukushima: It's a Japanese culture, we have to do that community? family wants. So then we make it (lor dusting) tradition, so then it passes on. Fukushima: Not necessarily. A lot plain or we pnttbean, which is Like in our family, even our Does the event bring o f Nisei aren 't around a nymore, so made out of azuki. So you pnt a " Directions it's getting to be more Sansei and inside and th eD wmp il around . Yonsei. That's all haDdwork . No machiDe Mix mochiko, water and could do thal sUg'lr In a bowl unlllil Do volunteers get to munch becomes a smooth paste. The Stockton Chapter Cover a microw:lI.able pan on mochi at the mochitsuki? What's your role when you \Mth COOking spray and pour F u kushima: Not a ll day. r don't have the mochitsuki? congratulates mixture In. Cover pan and wa nttbem to eat t bat much F ukushima: I bave to set [up] the microwave for about seven CHEF KUNIO YONEDA because they ha ve to do the work. mac hine. I got the machine.l stan mlnules, or unlil mochlls In other words not only does the the machine fo r JAG... lim in the center. Cool in 71:,,;; fo:1.wy machine do it a ll. Yon take it out rricrowave lor about 5- 10 o f the machine, a nd then yon ha ve How many volunteers are minutes. Cut Into desired S {'(j k ~ flute- ?:C to cut the moch i in to whatever needed for the mochitsuki? pieces. Roll cui pi eces on a s ize. The n there bas to be - well F ukushima: Well, I wo uld say 20 pan with sprinkled potato or P 1"AJ you have to use both ha nds to people to gel it do ne. The more cornstarCh. Oust with starCh. make it round to make mochi. people you have the faster you get it done. In otber words, to do ''Recipe not fHovided by What is your favorite iton a machiDe you have to have SELANOCOJACL Chapter or Jun Fukushima. type of mochi t o make? 20 people to keep the machine going . • PACIFIC ~ CITIZEN SPECIAL FOOD ISSU E JUNE 3- 16, 2011 11 'The way to a WOMAN's heart is through her stomach!' Barbequed Miso Cod theAsian Pac ific VFN Post 485 I. Food STEVE SATO is at the beartofall JA events so I love JACL' S to volunteer. I don' t alway s cook; more TOP often I'm the organizer for the food. CHEF 11any oftbesame people who help out at Kiku Garoens are also involved in these other organizations. The Sa n Diego JA community is like o ne big fami ly ! Have you al ways enjoyed cooking? Sato: Yes, cooking is very relaxing. I always drink wine w hen I (;Ook a.nd am San Diego, Calif. around people I enj oy - how mod better INGRE DIENTS Member of SCI1 can it get? Well. r won 't say bow ' young' r Red Rock Cod, aboul 2·lb Oiego JACL am but 1 th in k I started cookin g in my 3 0's. Salt I'm nota professional cook, bnt more like Cayenne chili po'Mler the' resident (;Omm unity <::her! I rarely use Whltemlso any recipes, but just put in what lastes good Mayonnaise Steve Sato ~D'toDe to toot his owo born , especially h.is own culinary skill<>, so rnembersofSan to me. Diego JACLare doing it for him. As executive director of Kiku Gardens, a retirement facility in DI RECllONS San Diego. Sato belps prepare mea ls for the Japanese American seniors living at the borne. His Remove g1l1 and Innards Food and JAs seem to go skills, San Diego JACl..ers say, are legendary. from cod hand-i n-hand, doesn't it? 'tSteve] LOVES to cook for and j ust be with his frie nds and family - oishii!" says Q ueen Sato: Most N ikkei LOVE to eat Japanese• Fujinami, a JACLSan Diego chapter board member. Slice 2 Inches apart oriented dishes so a ll the gatberings are around lhe food. It's a <::ultur.J. 1 thing that has salt heavy and lei. What are some of the most popula• stir-fry, moyashi a nd sash illl i. been handed down for generations but bave marinate for 3 hours. dishes at Ki ku a.dens? been modified to our JA tastes. Salo: Kiku Ga rd e ns hosrs the Tuesday lunches What are some of the dishes you WaSh cod and pat cry. a nd eight Japauese community organizations bring to community events? What are some of your favorite take tu rn s on Fridays. I help in any way that Season with seasoned salt SI.tO: The <::o mmunity groups that I'm Japanese dishes and why? I can with the menus, pun:: hasing, cooking, and cayenne chill poINder. involved with are J A~ the Japanese Sato: I like to go to izakaya-type restaurants serving and clean up - it's great fU D working FriendShip Garden in Ba lboa Park, Japanese where I call sample a lot of different types with a ll of the vohl ntecrs. We feed a ll aver.lge Mx 114 cup 'Mlile mlso with A merican Hislorical Society of San Diego, of disbes. 114 cup real mayonnaise. of75 lo 80 people each time. Someof my Budd hist Temple of San Diego, Pioneer most popular dishes we serve are: Ionkatsu, CXean View United Ch urch of Christ, and Besides cooking, is there something Cover fish with nixture place tofu salad, teriyaki beef, teriyakichi<::ken, pork you can tell us about yourself that on foil standing as shoWll. few others are aware of? Place hot ooals 20 10 each Sato: Not really - I'm pretty mud an side of Weber barbeqJe, open book. Everyone knows I love La golf, heat should be Inclrect. fish, cook a nd spend time with my fam ily and friends. But maybe what lhey don't Put on cover, barbeque know is tbatcontrary to popular belief, I for 40 ninutes. believe that "the way to a WOMAN's heart is througb her,------, stomach"! • ~ a: I o o Conlinlling the Japanc$c Tradition • oJ Ca rc and SUP/,orl Jar Seniors Z W Kimochi utrilian Program N 1840 Suiter Street · lSS(:i Memorial Hall· San Francisco ....- DdfciousJapanesl style hot lunches are prcp(lred C,)- and served (I' Kimochis nutrition program . C,) -u.. For more In(ormatlOn r1ea",e \'151' us at \\ ww Klmochl·inc org C,)- "Eat m, ,ooklng and ,ou'li always b. good looking.· - st. ve sato ~ Iteve, THANK YOU for yo ur many .i years of service to the community '1 ond fill ing our be llies with hoppiness! (800) 544-8828 • www.Jaclcu.com ~""'"' You keep us , II looking good!!! '" National JACL In Friendship & Loug hter, Credit Union I Y.ur Friends at the Japanese Friendship Garden 12 JJ NE3-16,20 11 SPECIAL FOOD ISSU E PACIFIC lli:CITIZEN Love of Baking and 'Prancing Prunettes' Cold Scmen Noodles a lways easy comin g up with meals which were mostly Japauese. I usually cooked whatever vegetable was in season at the time. My children called this "starvation meals" with lots ofveggies and very little meat - especially at their grand mother's. It was rice, oIwzu and tsukemol1o! I don 't have a favorite dish but have enjoyed Add somen noodles to cooking Japanese, Chinese, Italian and Mexi• bol[lng water. Cook for about three can dishes. I love baking breadsa.od rolls (even minutes wth constant stirrin g. before the bread machine). I struggled with pie Irrmediatelycool noodes with Gladys Konishi crusts because in the 19405 and 50s we used cold water (or Ice water). BO~~de~;:::do oleo, which was white, and we had to mi.~ it with a yellow pill. I made some very hard pie Wrap noodes around chopsllck or Marr~d to: Frank Konishi; crusts! fork to form seNng-stze portions. 3 dliidren, 6 gandchllcren, and 1 (Jeat-{Jandcllild What kinds of meals do you prepare for Refrigerate. Mile-Hi JACL member com munity events? SAUCE Konishi: I've been a JACL member for about Ingredients 10 years and ha ve enjoyed preparing various 4 cups of water Gladys KOD ish ;, 80, j llst celebrated 60 years of marriage to her b llsband Fr.!. ok who recently dishes for JAa... meetings, social events and 114 cup sugar retired as a professor from the U niversity of Colorado. Both are native Coloradoans but it fundraising events. One fund raiser for JACL 4 teaspoons dashl (kelp & dried wasn't until 27 yealS ago that the couple "returned home" after spending several yearn io was selling cold somen to hundreds of people fish shalJings) Ithaca, New York, San .Mateo, Calif., Carbondale, Illinois and Hawaii. at the BAPA (Boulder Asian Pacific Alliance) 112 cup soy sauce With three kids, s ix grandkids a nd one great-grandcbild, Gladys has e no ugh family mem• Festival. I supervised the cooking a nd p repara• 1/3 cup mirin (Japanese bers to keep her bomemade cooking and baking skills boned, something sbe still enjoys deiog tic n of the SOIT/ell and made all the sauce for sweet COOking wne) today. three years. '1 klve havin g fumily and friends fordinner or bruDc h,"she says. "It's s uch a great way 00 Directions While at Southern Illinois Uu iversity (from Mix ingredients in sauce pan keep connocted with friends and family. I have become more comfortable as I have grown 1961 to 1984), we invited graduating seniors and heat unU[ sugar and dashi older with my cooking. My family is my greatest critics!" and the faculty every year for a home cooked are dlsso[ved. Refrigerate. dinner at our house. The house was quite What are some of your favorite Lupton, Colorado. 1 started collecting recipes crowded with 20 to 25 people! GARNISH dishes to prepare and why? as a 13 -year-o ld when I sta.rted cooking for Ingredients Konishi: I came from a family of nine. three fami lies on the fann . There usually What do you enjoy about cooking? Th[n-sl[ced strips of We lived on a truck gardening farm in R. were 13 for lunch and fordinner. It wasn 't Konishi: I have always enjoyed preparing food kamaboKo (fish cake) for any social butl have uoticed that as I have Various vegetabfes (e.g. thin sliced strips of cucurrners, groWD older, the "older" lad ies sti.11 cook but geen onions, diced tomatoes) the younger generation cat out Jlove taking Thin Sliced strips of slNOOtened different dis hes to vario us events, usua lly tak • fried eggs: three eggs ing two dishes so we wouldn't run out of food. 1 Tab[espoon sugar I learned a few dishes when we spent one year Dash of salt at the University of Hawaii while Illy husband was on sabbatica l leave from Southern Illiuois Dlrecaons University. He taug ht nutrition at the University Beat eggs wlh sugar and sail. of Hawaii. Our favorite dishes fro m Hawaii Heal sma ll skHlel: or omelet pan , were Korean c hicken wings and Hawaiian-style spray wth PAM or sma ll amount chow mein (a favorite of our kids!). of vegelable oil. What little known fact about yourself Pour thin layer of eoo mxture would surprise people? into pan ; when COOked, fold In Konishi: There's a litUe "drama queen" in hall as you ....ould an omelet. me. EveI)' yearour core family has a family Spray IAAth PAM or oI[ and get-togethet Since we are scattered around pour another thin layer of the country, theannua l reunion is a convenient egg mxture into pan. way for everyone to come together. As part. of the e ntertainment, I' m always try ing to get my When COOked, fOld In half. three sisters to ''perform''. Since weare o lder, Continu e addng a thin layer of we call ou !Selves the ''Prancing Prunett.es" egg mixture and folclng untl[ instead of the Rockett.es. Each year we try to all of Ihe egg mixture Is cooked. come up with an ''act''! I have so much fun• my sisters always say, "Oh no, notagain"! We Coo[ and cuI into small strips. haven't missed too rna ny "performances" ! • <.<> ""0 Congratulations, z: Health Plans for California ~ N GLADYS KONISHI ;=: <::> for being JACL Members '-' ;:;: named one of CaD the JACL Health Benefits Administrators cI '-' ~ JACL's Top Chefs! 1.800.400.6633 or visi t WW'YV.jac lheaItl1.org - Mile Hi JACL --~. i PACIFIC ': CITIZEN SP ECIAL FOOD ISSUE JJNE g.16, 20 11 13 The Potluck Guru Strawberry Angel Food Cake INGREDENTS If yo u're looking for Kathy lnoshita, yo u wi ll li kely find her whipping up a tasty Ire3t in 1 large angel food cake the kitchen. R: rbaps yo u've tasted her popular potluck dishes - innrizushi, chirashizushi or 1 ~ fresh strawberries (washed) strawberry angel food cake - at a JACL picnic or chu rch function. 23-oz. strav.t:Jerry Jello (orL su g'lr -free) 1 16-0z. Cool Whip (thawed) Since joiniug JACLafter high school, l noshita has been acti ve in th e Arizona lACLcbapter 2 cups water and other com mu nity events. Aloog with other Arizo na Buddhist Temp le members, Tnoshita can be found each year at her church 's moc hitsuki belping to make hundreds of pounds of moc bi. DIRECTIONS Tear angel food cake In How did you learn to cook.., they ' ll all come. pieces and set aside. K athy Inoshitll: You know, watc hing yo ur mo ther cook and latk ing to other lad ies Do you spend m ost of your time in Take 8- 10 large strawberri es and trying this and trying thal Yo u have to the krtchen? and cut In tlalf and sel aside. be willing to try anything, cook iog-wise. Inoshita: I really do. In fact I'm telling hi m OJllIle rest of the stmwberrles Everything is a pioch of that and a pinc h of [my husband, Miuoru] I need my kitcheo In pieces and set aside. this. My husbaod won't go outto eat, so I remodeled. I've beeo io this house over 30 In a la rge bolM, dssolveJelio have to cook. yealS [Iaug hsl lt's ti me for remodeliog ! with 2 cu ps of boiling water. We hear that you're a great cook, When you're not in the ARer Ihe Jello has COlTf,)letely [nosh it a: Thal's what they tell me. 1 can put kitchen what do you do? diSSolved, pou r 2 cups of Ice and stir togetheranythi Dg. But, gosh , I Dever rea lly Illosltita: I've been sewiog a lot. My unll1lce Isall melted and II begns to gel. had fonnal tra iDi Dg like some of these kids. daughter's a nUlSe, so I've been mak ing a lot T hey all go to c Dl inary schools DOW. o f scrnbs for her [laughs). I think she's tired Pour in Cool Whip and usean electric o f Illy scrubs. I try to find Asian ones. She mixer 10 blend until it's a solid pink col or. It seems like the kitchen is a gathering started gettin g like, '1 don 't like it beca use it's Dip and coal pieces 01 angel food cake place for most Asian Pacific American gettiog too ethnic! ' and pla ce II In a 9-by-13 Inch ~n . Aft er families. Is it like that in your home? all th e pieces are placed In the pan. lnoshita: Yeah. It always is DO mailer whose Aside Tom JACL, how are you s\,Xinkle strav.t:Jerry pieces and top INIth ho use we go to, even the kitcheD at the involved in the community? the rerminder of the Jello rrixture. church. You ha Dg out in the kitcheD. Inoshita: Besides c hu rc h events and JAG.. Kathy Inoshlta events, I wa lk a mileevery day. I try to Decorn le with strav.t:Jerry halves. If th e Hometown: Glendale, Ariz. How have you seen food bring get everybody else to walk. So we ha vea mixture Is too soft, put it In Ihe refrigeratOf until It Is more stable. Then place Gen eration: Nisei together the community? greal time walkin g. Its a lot of Japanese strawberries 011 top. Age: 71 lnoshita: Italwaysdoes. You serve some Ame ricans, the elde rl y. Afterwards we have Arizona JACl member food, they'll come. Even at JAG." we have an coffee, sit arou nd, talk, joke and laugh . We Refrigerate overnight. Enjoy In the morning. annual meeting and we'll provide lu nch, and say laughter is the best medic ine . • D.C. JACLer Has Mad Sushi Skills Crab and Cucumber Salad Roll David Inoue is fumous for his sushi making skills but when asked to ta Ik about his cu unary abilities he rema ins hu mble. He doesn 't fa How any INGFEDENTS spec ific sushi recipe but likes to make different types of sushi ro lls like Irritallon crab sticks Ca lifo rnia rolls. tekka maki and kappa maki. Englsh cucumber M'lsago or TobJ ko What are some o f the sushi ashes that have made you Sesame seeds famous and what makes your a shes so special? Inoue : I don 't think it is any particular one dish. I think it is mo re a DRECll0NS David Inoue _-5'!r' general application of my sk ills to produce large q u3ntities of well-made Washington, D.C. USe Imitation crab sticks cut sush i. I worked over fou r yea IS as a sush i chef du rin g graduate school Married to Kaorl In tla ll and then sh redded. Inoue; d au ~ter Mlk a, 2 Cut an Eng ish cucumber JACL Ute Member In half len{1hwlse and then cross cut the cucumber very thinly to yield hall ci rcle slices. at Oh io State Uo i\lersity servin g also on television. This is one ARIZONA SqJeeze th e cucumber slices many of th e executives from the characteristic we seem La bave to get as much oflhe water Japanese car compa nies based in maintained fro m our Japanese out as possible and nix IAAth JACL Central Ohio. As a result, I had to cnltural heritage. th e crab pieces and Ja pan ese become fa irly good, very quickly. st ~e mayonnaise. Is there something you can congratulates What kind of role does food tell us about yourself that ROI l Into thiCker sushi rOi ls with play in the JA community? few people are aware of? rlce on th e outside sprinkled Inoue: ljust retuned from a Inoue: I like to work aro un d with masago or tobiko (smaU Top Chef trip to Japan visiting relatives the house and did many of the fish eggs). OJI into slices and sprinkle with sesame seeds. and friends and was rem inded of reno vations in our kitchen myself how central food is to Japanese from the design of the workspace KATHY culture. It is amazing how man y a nd installatioo ofthe app liances. and refrigemtors a nd custom restaurants there a re, oflen times Th is probably has a lot to do made stain less steel co untertop located in the most nnusual wiLh my enjoy ment of cooking. and integrated sink. I have also INOSHITA! places such as down some Amo ng the featu res 1 most like installed new toilets and vanity dark alley. Food is also s uch a to show off are my pro fessional sinks in both o f our bathroo ms and major component of entertainment quality gas ran ge with a 25,000 completely renovated tbe kitchen both amongst friends, but BTU wok burner, separate freeze r in our previous house as well. • 14 JUNE3-16,2011 SPECIAL FOOD ISSUE PACIFIC~ CITIZEN I Have 'Cast Ironitus' Cooking For the JACL Masses Larry Grant Layton, Utah Wasatch Front North JACL Berni ce Kida says she learned how 10 get Food is always a great draw to get people The three Utah JACL chapters hold an an• around the ki tchen because she was attached 10 Potato Croquettes to events. I have enjoyed cooking and reading Illlal pi cni c 011 July 24, the annivers:uy of the her mother's hip as a child afl er her father passed cookbooks since I was a child. My fal'Orile arrival of Ihe first MornlOll pioneers in the away. Being so dose 10 her 1Il0lher, Kida says 2 pounds potatoes book, asa child, was my sister's Belly Crocker Salt Lake Val ley. Salt Lake City has enjoyed she learned how to cook, sew, do yard work and 1 onion, finely chopped cookbook for children. I would take the book a sister city re lationship with Matsumoto, Ja• ikeb:Ula. 1/2 pound lean ground beef wi thout pemlission and read it cO\'cr to cove r. pan for over 50 years. Each July, a group of Born in Eureka. Utah, Kida s.,ys she returned 10 1 teaspoon salt In hi gh school and college I worked as a students comes to Salt Lake City from MatSlI• Japan as a child. In J:lpan, Kida evenlllally went 10 1 teaspoon oil cook al a local hamburger stand and cooked malo. They st:IY wi th host families for aboul a school to study home economics. 2 cups green peas breakfast at the cafeteria. week and are the guests of honor at the JACL Her family, including her eight siblings. laler 2 cups all-purpose flour (ap• Shortly after Janet and I got mamed, we picnic. For several years I hav e cooked Dutch returned 10 Ulah. There she mel Taka Kida. They proximately) 1 1 f2 to 2 cups bread crumbs were asked to present a Dutch oven cooking oven teriyaki chicken as the main dish. married in 1960 and had Ihree children: Diane, 2 eggs, beaten demonstration. I bought my first Dutch ollen I also cook for our annual member's Jeffrey and Kenneth. Oil for deep-frying and we put 011 a flU} demonstrati on. Now, appreciation dinner. Usuall y held during the Her late-husband Taka was kn own for pl aying Ketchup and Worcestershire almost 40 years later, I have O\'er 20 Dutch first part of December, we serve a prime rib Japanese fo lk tunes on his harnlOnica al many SaLX:e (condiments for saLCe) ovens and too many cast iron skillets and dinner and have a Christmas party. community events. AI those same events, Kida A dash of pepper other cast iron cookware to count. Besides family, cooking and JACL, I enjoy worked in the kilchen helping to prepare "typical Heat 1 teaspoon of oil. Saute I think I hav e a disease, " cas/ ironi/IlS." refereeing youth and high school soccer. I Japanese dishes" for the Salt Lake JACL Chapter' s chopped onions until they are Whenever I see cast iron cookware in a thrift have refereed soccer for over 30 years, since annual Issei LUJl cheon, an e\'ent Kida participated transparent. Add ground beef store or garage s..1.le, I feel responsible to gi \'e our oldest son began playing. My referee in regularl y. and cook till it's brown. Sprinkle it a good home. If I see :1 display of new cast goals are to ha\'e a flawless game (that wi ll with 1 teaspoon of salt and iron cookware, I ha\'e to stop to see if there's probably never happen) and to referee a state How did you learn to cook? Are you self• dash of pepper. Set aside. Peel something thaI I don' t already hav e, championship ga me . • taught? potatoes and cut into chunks. Boil the potatoes in salted wa• Bernice Kida: You know whal because my mother ter and drain. In a bowl, mash Dutch Oven Teriyaki Chicken was so busy wi th all the children, and I was stuck and mix potatoes. Boil green to her, J learned a 101 of things. I learned sewing. peas. Add green peas and Equipment I learned fl ower arr.mgement. I learned 10 do the ground beef mixture to the po• Large mixing bowl or !XI! yard. I did everything. We didn'l have a father for tatoes. Form into patties (about Large Ziploc bags Four 12-irch cast iron camp Dutch ovens a long time. 1-and-a-half-irches to 2-irches Chimney charcoal starter round). Coat patties with flour, Charcoal I understand yo u and your husband, egg, and breadcrumbs (in that Taka, helped organize the Salt Lake JACL order). Deep fry in hot oil at Ingredients Chapter's Issei Luncheon, Do you still 340 to 360 degrees until golden 100 pieces chicken (I prefer skinless thighs, bLt brown. Serve with ketchup and help organize that event? other pieces will work , too) Worcestershire saLCe mixture. 1 112 qt. juice, pineapple, canned Kida: He was always with me and helped me Makes approximately eight to 1 112 qt. soy saLCe 3 112 qt water ten patties. 3 oz ginger, ground SEE KIDA/PAGE 16 2 tbsp. garlic, dehydrated 4 tbsp. (1 OZ) pepper, block (optional) Directions Combine teriyaki ingredierts. Fresh ginger and garlic may be substituted. Less water may be used. Use your favorite teriyaki saLCe. Place chicken in large (1 or 2 gallon) Ziploc bags, pouring saLX:e in each bag. Refrigerate and marinate for 2 hours or more. Turn bags Wasatch Front North JACL at end of first hour and occasionally thereafter. Set ~ the Dutch ovens in a safe place that wonl damage the landscape. A designed Dutch oven cooking table is ideal. but a fire pit, layer d bricks or a steel garbage can lid set up on bricks will work. Near the end of the celebrates marinating time, light 75 to 100 charcoal briquettes. They are ready when covered with white ash. I like Kingsford charcoal for the quality and consistercy. I NEVER use self-light• Top Chef ing briquettes (they don't bum as long). Drain 112 to 3/4 of the marinade and ploce 25 piec• es of chicken in eoch of four 12 irch cast iroo camp Dutch ovens. Arrange 12 briquettes LARRY GRANT! \ in a ring below and 12 briquettes on the lid of eoch Dutch oven. Stacking the Dutch ovens will redLX:e the number of briquettes. Avoid opening the Dutch ovens, (except for maybe one stirring) because heat will be lost ard cooking time will be ircreased. Cook for 1 to 1 112 hour or until done. The chicken may be cooked on a griddle, griled 00 a charcoal or gas 88G or baked in an oven. If you wish to baste the chicken while cooking, boil saLX:e used for marinating before using it for basting or reserve some saLX:e before marinating. PACIFIC ~ CITIZEN SPECIAL FOOD ISSUE JUNE 3-- 16, 201 1 15 Shinnenkai Ozoni INGREIlENTS 6 llJarls 0( W'iter VERY 1 ounce Oied kelp truly yours (dashi konbu) 112abagofshaved bonito flakes 1 cup soysauce 1 teas poon sa t! Capitalize 'Evacuation' Tae carter 1 teaspoon aled hondashl Hometown: 3 pieces of mochl A JAG.DRAFf, tit}ed "Power of Words Handbook " aod sporting the Sendal , Japan 3 shiitake rrnshrooms Stars and Stripes in fnll color on the cover, bas been widely circuhted Age: 81 Few pieces cooked spinach Pink & white fish cake as a prelude forserious consideratioD at the 42 nd JA Th ai lat.r _ off tJ Condl Um""rsity b earn. his lffisteTS ~8 ree in Int.l affiurustration am. iDsPltality ffillhuqj ~ ,e days 1hi is raising awa",~ ss about focd a11 tTgies I-r ~ """ in'Iol.."j in craftins legi,lation reqwrin,g ,""stauranlS to outforqwte a bn. A bcrl thms implerr.,,-t safegm.lIls \0 protect bapperrdand I bs\him lb= with cbngerous [cod a1 rrgies Jia his son. David "WhIIt. ale d )O&IIIalol:>1"II8 11; ", 's ron was a1rrgic \0 ,."my lI __ to make? """rything soy. wiral dairy. KiIa: This i, vtry, ...-y popular• s~ nfu h and peallIlt; Hi, fir.;\harrl GEl M ngTsai \OS ited "The '"' __ as a 1H101ro-IHlSt 8isatetl Hassal:eO.'s "(lum Free MBaIs" ~j inJapan Any movie [ watch - a experie= with his son's anergies, Japan",e movie - .men they plO!r(lted 'Rai D set invoMrl in havea lunchlime scerr [they eat] family His 'Thai sarloate Id\er StaIfOJd u..""rsity ~'s ,.,\tally .aid "E""rytlling at I3is !!l sa ~ son. mwerrd cuny 11", so ' imple and it' s rol fran lIDSl aluJ.1s in tU coUllUy a genius. f+', literally 3 rreket tlr dmrrr table. 1bat's how ir, 'My son \Em to ha"" aneJgies 100 ~e m': ve. n ..l"s ..nymaybe ~ n cured~11;ai Firrlll8 way.; \0 cook dally scienust.~ Thai said. Thai's IIDOle always Ift n f or~ . " J-k:'s Priority Banking. Every banking relationship should be this personal. Yeu deserve kI be rewa. ded U)'ClU' success, wIIkh II ~_ creelied I"rIDriI¥ a.nting~WIth PrioriIvBltnlting lOIIexperiera~ GIll: Ioo.... *,w, rJI )'CIU'own per.nlblnker. A.1 ..-r prohSM iIIlfIIhowillwork'-'JOU 10 lonIe.-..cIyoIrpetSO.. ,nd buIireSII; gOilIf. You'II_ e".k¥, __ ""'")eoi .w ' ,.... bene/llundcompIiIiE""',' _king Sl!Mces. As Pl'rtof ...... lI') Fi...,aaCiowp,_of...... nogs[;'lt!ijiEQtdbriing gruups, WI! t-specillilled t.nbn with inten'lllliui. buWness eIIpIrfiM ~ f Ig helpygu pWI.,...... "'. c.lltodirlDsef:~""""""lEiltwilhyourpeBONlbanker. , , ~- 401_24:1 11112 n)-o\M-_ )111-354-4l'O .....~,- ~- "' 2IU . - . - "~ Union Bank· -- Ilia' "II - ~ hroeit in ya.r nJ,ZH-mu JJJ_7a-18U ISO..,..lZDI ~--~. ~u ~-- '- 5lD lli BZ! .. - -- -- afblo• 'Q 5' liUr.J ,~ " ~-- ." 411 ,~~ -~-