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"disqusTitle": "Koreans Have An Insatiable Appetite For Watching Strangers Binge Eat",
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"content": "\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=rxoeAOeodsI]\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rxoeAOeodsI'\n title='//www.youtube.com/embed/rxoeAOeodsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid a Feast of Foodie Videos, 6 Unusual Cooking Channels To Try on YouTube",
"title": "Amid a Feast of Foodie Videos, 6 Unusual Cooking Channels To Try on YouTube",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qfyuvY8ydhk]\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=-_hbPLsZvvo]\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=rnUwzxkgNiQ]\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=qptfhu9R0WI]\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=m9FRSghXhDM]\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=I2KJqJ35Njc]\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3IT6WmMzyL8]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n",
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"excerpt": "Cooking on YouTube has become big business for audience views and chef revenue – but there are still a few truly quirky originals out there for foodies to watch.",
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"description": "Cooking on YouTube has become big business for audience views and chef revenue – but there are still a few truly quirky originals out there for foodies to watch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qfyuvY8ydhk'\n title='//www.youtube.com/embed/qfyuvY8ydhk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-_hbPLsZvvo'\n title='//www.youtube.com/embed/-_hbPLsZvvo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rnUwzxkgNiQ'\n title='//www.youtube.com/embed/rnUwzxkgNiQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qptfhu9R0WI'\n title='//www.youtube.com/embed/qptfhu9R0WI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/m9FRSghXhDM'\n title='//www.youtube.com/embed/m9FRSghXhDM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2KJqJ35Njc'\n title='//www.youtube.com/embed/I2KJqJ35Njc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3IT6WmMzyL8'\n title='//www.youtube.com/embed/3IT6WmMzyL8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CAAMFest 2015: This Year's Festival is Full of Food Films",
"title": "CAAMFest 2015: This Year's Festival is Full of Food Films",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3hopCbfaAi0]\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A]\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n[youtube https://www.youtube.com/watch?v=ASnvAchOTz0]\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n",
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"excerpt": "CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.",
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"description": "CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3hopCbfaAi0'\n title='//www.youtube.com/embed/3hopCbfaAi0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n title='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ASnvAchOTz0'\n title='//www.youtube.com/embed/ASnvAchOTz0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"title": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=uwqmwAGXXk8]\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n",
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"excerpt": "In the 40 years since Vietnamese came to California in great numbers, they've given us three culinary blockbusters: pho, banh mi and sriracha sauce. \"What once belonged to you, now belongs to the world,\" says author Andrew Lam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uwqmwAGXXk8'\n title='//www.youtube.com/embed/uwqmwAGXXk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunar New Year Memories with StoryCorps",
"title": "Lunar New Year Memories with StoryCorps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Center for Asian American Media (CAAM) partnered with StoryCorps in San Francisco to create the first recordings dedicated to the Lunar New Year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best \u003cem>nuoc mam\u003c/em> to Dutch cookies for 46 years.",
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"description": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best nuoc mam to Dutch cookies for 46 years.",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients | KQED",
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"headline": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"title": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92584,92583,92585,92586\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92592,92590,92591,92588,92589\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92597,92594,92596,92595,92598\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92602,92604,92601,92600,92603\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92607,92608,92606\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92612,92613,92611,92610\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92621,92623,92622,92620\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92628,92625,92626,92627\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92632,92633,92631,92630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92635,92637,92638,92636,92639\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n",
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"excerpt": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"description": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91663,91651,91652,91665,91666,91654,91668\"]\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91671,91667\"]\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91661,91653,91662\"]\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91655,91656,91657\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\" alt=\"Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"title": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
"title": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
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"content": "\u003cfigure id=\"attachment_90065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\" alt=\"Socca Cakes\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socca Cakes: chickpea griddlecakes with roasted butternut squash, housemade cashew \"cheese\", scallions and cherry tomatoes at Sanctuary Bistro in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up guide to \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/27/5-bites-excellent-vegan-eats-in-oakland/\" target=\"_blank\">Excellent Vegan Eats in Oakland\u003c/a>,\" here's our recommendations for wonderful vegan fare in Berkeley (and one in Albany). And please let us know your favorites in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90055,90056,90057,90058,90059,90060,90061,90062,90063,90064,90066\"]\u003c/p>\n\u003cp>Looking for a refined, upscale vegan dining experience? Sanctuary Cafe, Executive Chef Barry Horton and Jennifer Jones Horton's newish establishment (they opened their doors this past August through a successful Kickstarter campaign bolstered by their thriving catering business), serves exquisite dishes using 100% organic, local and seasonal ingredients. Their prix-fixe lunch menu can be customized for one, two or three courses. Rotating daily specials are highlighted on their chalkboard, including kombuchas on tap. A recent selection included a floral lavender drink from Ventura-based \u003ca href=\"http://thebukombucha.com/\" target=\"_blank\">Bu Kombucha\u003c/a> and Health-Ade's \u003ca href=\"http://health-ade.com/\" target=\"_blank\">Pink Apple\u003c/a> flavor. The soup of the day, a rich cream of broccoli soup garnished with crisp porcini mushrooms was an excellent starter, along with a romaine lettuce, avocado and \u003ca href=\"http://www.eatwell.com/\" target=\"_blank\">Eatwell Farm\u003c/a> cherry tomato salad tossed with tempeh croutons and macadamia miso dressing. A vibrantly-colored entree, chickpea griddlecakes or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Farinata\" target=\"_blank\">\"socca cakes\"\u003c/a>\u003c/em>, were accompanied by roasted butternut squash, a tangy cashew \"cheese\" reminiscent of crème fraîche, scallions and cherry tomatoes. An ample serving of savory \"crab-less\" cakes were prepared with oyster mushrooms and Old Bay Seasoning-flecked remoulade. The self-described \"decadent chocolate parfait\" was indeed a deliciously indulgent dessert, with chocolate mousse, coconut whipped cream and an almond butter cup as a finishing touch -- and paired well with the single-serve drip coffee made fresh to order. Check their website for sample brunch and dinner menus. And in reference to their name, 5% of their proceeds go to a Bay Area animal sanctuary.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sanctuarybistro.com/\" target=\"_blank\">Sanctuary Bistro\u003c/a>\u003c/strong>\u003cbr>\n1019 Camelia St.[\u003ca href=\"https://goo.gl/maps/nUEVW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 558-3381\u003cbr>\nHours: Mon, Wed, Thu-Fri: Lunch 11am-3pm; Dinner 5:30-9pm; Saturday: Brunch 8:30am-3pm; Dinner 5:30-10pm; Sunday: Brunch 8:30am-3pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sanctuary-Bistro-Local-Love-Catering/166806580175198\" target=\"_blank\">Sanctuary Bistro/Local Love Catering\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sanctuarybistro\" target=\"_blank\">@SanctuaryBistro\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89994,89993,89995,89996,89997\"]\u003c/p>\n\u003cp>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flacos.com/\" target=\"_blank\">Flacos\u003c/a>\u003c/strong>\u003cbr>\n3031 Adeline St. [\u003ca href=\"https://goo.gl/maps/ssLOl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nPh: (510) 981-8081\u003cbr>\nHours: Tue-Sat 11:30am-9pm; Sun 12-6pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FlacosVegMex\" target=\"_blank\">Flacos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flacosvegmex\" target=\"_blank\">@Flacosvegmex\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90113,90115,90119,90120,90121,90114,90116,90117,90118\"]\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90158,90160,90161,90162,90159\"]\u003c/p>\n\u003cp>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"100287,100288,100289,100290,100291\"]\u003c/p>\n\u003cp>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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