window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_89469": {
"type": "attachments",
"id": "bayareabites_89469",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89469",
"found": true
},
"parent": 89394,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/RyowaTonkotsu.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1414813668,
"modified": 1414813668,
"caption": "A thick and hearty tonkotsu ramen at Ryowa in Mountain View. ",
"description": null,
"title": "RyowaTonkotsu",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89371": {
"type": "attachments",
"id": "bayareabites_89371",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89371",
"found": true
},
"parent": 89362,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/all-three-pastes.jpg",
"width": 1000,
"height": 768
}
},
"publishDate": 1414719905,
"modified": 1414719905,
"caption": "Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams",
"description": null,
"title": "all three pastes",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88127": {
"type": "attachments",
"id": "bayareabites_88127",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88127",
"found": true
},
"parent": 88125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/cp913-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412035499,
"modified": 1412035499,
"caption": null,
"description": null,
"title": "cp913-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88303": {
"type": "attachments",
"id": "bayareabites_88303",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88303",
"found": true
},
"parent": 88300,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/jacques-martin-yan.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1412216137,
"modified": 1412216137,
"caption": "Jacques Pépin and Martin Yan at the KQED event Under the Dome at Westfield SF Centre",
"description": null,
"title": "jacques-martin-yan",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87600": {
"type": "attachments",
"id": "bayareabites_87600",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87600",
"found": true
},
"parent": 87592,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/pork1000.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1410913395,
"modified": 1410913395,
"caption": "Braised pork bento bowl.",
"description": null,
"title": "pork1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86353": {
"type": "attachments",
"id": "bayareabites_86353",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86353",
"found": true
},
"parent": 86352,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg",
"width": 1024,
"height": 704
}
},
"publishDate": 1408482558,
"modified": 1408482558,
"caption": " Jacques Pepin and Martin Yan",
"description": null,
"title": "MartinYan_JacquesPepinearly90s-1024x704",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85267": {
"type": "attachments",
"id": "bayareabites_85267",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85267",
"found": true
},
"parent": 85266,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg",
"width": 1746,
"height": 980
}
},
"publishDate": 1406578143,
"modified": 1406578143,
"caption": "An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\n",
"description": "An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary.",
"title": "An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85200": {
"type": "attachments",
"id": "bayareabites_85200",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85200",
"found": true
},
"parent": 85199,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg",
"width": 3000,
"height": 1685
}
},
"publishDate": 1406520618,
"modified": 1406520618,
"caption": "At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR",
"description": "At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment.",
"title": "At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84974": {
"type": "attachments",
"id": "bayareabites_84974",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84974",
"found": true
},
"parent": 84871,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/hanoi-grilled-chicken640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1405536995,
"modified": 1405536995,
"caption": null,
"description": null,
"title": "hanoi-grilled-chicken640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84203": {
"type": "attachments",
"id": "bayareabites_84203",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84203",
"found": true
},
"parent": 84202,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg",
"width": 1996,
"height": 1123
}
},
"publishDate": 1404142010,
"modified": 1404142010,
"caption": "(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct",
"description": "(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book \u003cem>Rah! Rah! Ramen.\u003c/em>",
"title": "(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83197": {
"type": "attachments",
"id": "bayareabites_83197",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83197",
"found": true
},
"parent": 82542,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/IMG_2141.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402467537,
"modified": 1402467537,
"caption": null,
"description": null,
"title": "Featured_Korean",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83553": {
"type": "attachments",
"id": "bayareabites_83553",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83553",
"found": true
},
"parent": 83526,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/Tofu-Collage640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402941084,
"modified": 1402941084,
"caption": null,
"description": null,
"title": "Tofu-Collage640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_85266": {
"type": "authors",
"id": "byline_bayareabites_85266",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85266",
"name": "Anthony Kuhn",
"isLoading": false
},
"byline_bayareabites_85199": {
"type": "authors",
"id": "byline_bayareabites_85199",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85199",
"name": "Andrea Shea",
"isLoading": false
},
"byline_bayareabites_84202": {
"type": "authors",
"id": "byline_bayareabites_84202",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84202",
"name": "Linda Poon",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
},
"jeffcianci": {
"type": "authors",
"id": "5580",
"meta": {
"index": "authors_1716337520",
"id": "5580",
"found": true
},
"name": "Jeff Cianci",
"firstName": "Jeff",
"lastName": "Cianci",
"slug": "jeffcianci",
"email": "jcianci610@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": "jeffcianci",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jeff Cianci | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jeffcianci"
}
},
"pagesReducer": {
"bayareabites_category_asian-food-and-drink": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"score": 13.895298
},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"title": "asian food and drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 15
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=asian-food-and-drink",
"seeMore": false,
"paginated": true,
"page": 15
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_89394": {
"type": "posts",
"id": "bayareabites_89394",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89394",
"score": null,
"sort": [
1415042169000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415042169,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89406,89405,89404,89407\"]\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89425,89424,89423\"]\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89431,89432,89430\"]\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89442,89439,89440,89441\"]\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89448,89447,89446\"]\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89454,89453,89455\"]\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89465,89463,89464\"]\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89468,89469,89467\"]\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89473,89471,89472\"]\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
"disqusIdentifier": "89394 http://blogs.kqed.org/bayareabites/?p=89394",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1327,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1481223834,
"excerpt": "Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"datePublished": "2014-11-03T11:16:09-08:00",
"dateModified": "2016-12-08T11:03:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops",
"status": "publish",
"path": "/bayareabites/89394/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89406,89405,89404,89407",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89425,89424,89423",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89431,89432,89430",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89442,89439,89440,89441",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89448,89447,89446",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89454,89453,89455",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89465,89463,89464",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89468,89469,89467",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89473,89471,89472",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89394/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops",
"authors": [
"5580"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_265",
"bayareabites_91"
],
"tags": [
"bayareabites_13908",
"bayareabites_13909",
"bayareabites_13907",
"bayareabites_4042"
],
"featImg": "bayareabites_89469",
"label": "bayareabites"
},
"bayareabites_89362": {
"type": "posts",
"id": "bayareabites_89362",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89362",
"score": null,
"sort": [
1414851214000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1414851214,
"format": "aside",
"disqusTitle": "Homemade Thai Curry Pastes are Easy to Personalize",
"title": "Homemade Thai Curry Pastes are Easy to Personalize",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "89362 http://blogs.kqed.org/bayareabites/?p=89362",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1259,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1481594269,
"excerpt": "Making homemade Thai curry paste is simple once you've sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making homemade Thai curry paste is simple once you've sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.",
"title": "Homemade Thai Curry Pastes are Easy to Personalize | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Thai Curry Pastes are Easy to Personalize",
"datePublished": "2014-11-01T07:13:34-07:00",
"dateModified": "2016-12-12T17:57:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-thai-curry-pastes-are-easy-to-personalize",
"status": "publish",
"path": "/bayareabites/89362/homemade-thai-curry-pastes-are-easy-to-personalize",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89362/homemade-thai-curry-pastes-are-easy-to-personalize",
"authors": [
"5485"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_12"
],
"tags": [
"bayareabites_987",
"bayareabites_11449",
"bayareabites_2633",
"bayareabites_13906"
],
"featImg": "bayareabites_89371",
"label": "bayareabites"
},
"bayareabites_88125": {
"type": "posts",
"id": "bayareabites_88125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88125",
"score": null,
"sort": [
1412271777000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412271777,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"title": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Prepare to revisit three Asian restaurants from previous series, beginning in Alameda where fresh and flavorful Vietnamese cuisine stars at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a>. Next, authentic family-style Thai food with royal roots is found at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3676\">Marnee Thai Restaurant\u003c/a> in San Francisco. We end comfortably seated and enjoying modern Asian cuisine in a large open space on the Embarcadero by the Bay at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3808\">Butterfly Restaurant\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=T165yh8bLdg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88125 http://blogs.kqed.org/bayareabites/?p=88125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/02/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 89,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1412357856,
"excerpt": "Revisit three Asian restaurants from previous series: Dragon Rouge Restaurant, Marnee Thai, Butterfly Restaurant.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Revisit three Asian restaurants from previous series: Dragon Rouge Restaurant, Marnee Thai, Butterfly Restaurant.",
"title": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"datePublished": "2014-10-02T10:42:57-07:00",
"dateModified": "2014-10-03T10:37:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"status": "publish",
"path": "/bayareabites/88125/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Prepare to revisit three Asian restaurants from previous series, beginning in Alameda where fresh and flavorful Vietnamese cuisine stars at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a>. Next, authentic family-style Thai food with royal roots is found at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3676\">Marnee Thai Restaurant\u003c/a> in San Francisco. We end comfortably seated and enjoying modern Asian cuisine in a large open space on the Embarcadero by the Bay at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3808\">Butterfly Restaurant\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\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/T165yh8bLdg'\n title='//www.youtube.com/embed/T165yh8bLdg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88125/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_8770",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_1593"
],
"tags": [
"bayareabites_8282",
"bayareabites_763",
"bayareabites_13846",
"bayareabites_13847"
],
"featImg": "bayareabites_88127",
"label": "bayareabites"
},
"bayareabites_88300": {
"type": "posts",
"id": "bayareabites_88300",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88300",
"score": null,
"sort": [
1412223071000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412223071,
"format": "aside",
"disqusTitle": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"title": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88303,88323,88325,88302,88301,88322\"]\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=b_LJdZgLcdQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88300 http://blogs.kqed.org/bayareabites/?p=88300",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/01/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 162,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1412271859,
"excerpt": "Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.",
"title": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"datePublished": "2014-10-01T21:11:11-07:00",
"dateModified": "2014-10-02T10:44:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"status": "publish",
"path": "/bayareabites/88300/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88303,88323,88325,88302,88301,88322",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\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/b_LJdZgLcdQ'\n title='//www.youtube.com/embed/b_LJdZgLcdQ'\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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88300/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_13711",
"bayareabites_242",
"bayareabites_11091",
"bayareabites_13857",
"bayareabites_13856"
],
"featImg": "bayareabites_88303",
"label": "bayareabites"
},
"bayareabites_87592": {
"type": "posts",
"id": "bayareabites_87592",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87592",
"score": null,
"sort": [
1410971011000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1410971011,
"format": "aside",
"disqusTitle": "First Bite: Uptown Oakland’s Taiwan Bento",
"title": "First Bite: Uptown Oakland’s Taiwan Bento",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "87592 http://blogs.kqed.org/bayareabites/?p=87592",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/17/first-look-uptown-oaklands-taiwan-bento/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 512,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1418241265,
"excerpt": "A new fast-food bento shop offers a Taiwanese take on the single-portion meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new fast-food bento shop offers a Taiwanese take on the single-portion meal.",
"title": "First Bite: Uptown Oakland’s Taiwan Bento | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Bite: Uptown Oakland’s Taiwan Bento",
"datePublished": "2014-09-17T09:23:31-07:00",
"dateModified": "2014-12-10T11:54:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-uptown-oaklands-taiwan-bento",
"status": "publish",
"path": "/bayareabites/87592/first-look-uptown-oaklands-taiwan-bento",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/87592/first-look-uptown-oaklands-taiwan-bento",
"authors": [
"5575"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12557",
"bayareabites_13809",
"bayareabites_11037"
],
"featImg": "bayareabites_87600",
"label": "bayareabites"
},
"bayareabites_86352": {
"type": "posts",
"id": "bayareabites_86352",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86352",
"score": null,
"sort": [
1408485683000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408485683,
"format": "aside",
"disqusTitle": "Event: An Evening with Martin Yan and Jacques Pépin",
"title": "Event: An Evening with Martin Yan and Jacques Pépin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
"disqusIdentifier": "86352 http://blogs.kqed.org/bayareabites/?p=86352",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 356,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1412301577,
"excerpt": "Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.",
"title": "Event: An Evening with Martin Yan and Jacques Pépin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: An Evening with Martin Yan and Jacques Pépin",
"datePublished": "2014-08-19T15:01:23-07:00",
"dateModified": "2014-10-02T18:59:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-an-evening-with-martin-yan-and-jacques-pepin",
"status": "publish",
"path": "/bayareabites/86352/event-an-evening-with-martin-yan-and-jacques-pepin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86352/event-an-evening-with-martin-yan-and-jacques-pepin",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_13306",
"bayareabites_63",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_242",
"bayareabites_13860",
"bayareabites_11091",
"bayareabites_13713",
"bayareabites_13712"
],
"featImg": "bayareabites_86353",
"label": "bayareabites"
},
"bayareabites_85266": {
"type": "posts",
"id": "bayareabites_85266",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85266",
"score": null,
"sort": [
1406582543000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406582543,
"format": "aside",
"disqusTitle": "Fast-Food Scandal Revives China's Food Safety Anxieties",
"title": "Fast-Food Scandal Revives China's Food Safety Anxieties",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "85266 http://blogs.kqed.org/bayareabites/?p=85266",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/28/fast-food-scandal-revives-chinas-food-safety-anxieties/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 745,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1406582543,
"excerpt": "An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.",
"title": "Fast-Food Scandal Revives China's Food Safety Anxieties | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fast-Food Scandal Revives China's Food Safety Anxieties",
"datePublished": "2014-07-28T14:22:23-07:00",
"dateModified": "2014-07-28T14:22:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fast-food-scandal-revives-chinas-food-safety-anxieties",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=336081302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Anthony Kuhn",
"nprStoryDate": "Mon, 28 Jul 2014 13:59:00 -0400",
"nprLastModifiedDate": "Mon, 28 Jul 2014 14:27:33 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties?ft=3&f=336081302",
"nprStoryId": "336081302",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 28 Jul 2014 14:27:00 -0400",
"path": "/bayareabites/85266/fast-food-scandal-revives-chinas-food-safety-anxieties",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85266/fast-food-scandal-revives-chinas-food-safety-anxieties",
"authors": [
"byline_bayareabites_85266"
],
"categories": [
"bayareabites_2998",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_181"
],
"tags": [
"bayareabites_272",
"bayareabites_1435",
"bayareabites_1412",
"bayareabites_243",
"bayareabites_10921"
],
"featImg": "bayareabites_85267",
"label": "bayareabites"
},
"bayareabites_85199": {
"type": "posts",
"id": "bayareabites_85199",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85199",
"score": null,
"sort": [
1406521861000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406521861,
"format": "aside",
"disqusTitle": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
"title": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85200\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\" alt=\"At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3\"] \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "85199 http://blogs.kqed.org/bayareabites/?p=85199",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/27/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1123,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1406521861,
"excerpt": "At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.",
"title": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
"datePublished": "2014-07-27T21:31:01-07:00",
"dateModified": "2014-07-27T21:31:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-finishing-a-big-bowl-of-ramen-make-dreams-come-true",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=334896524&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Andrea Shea",
"nprStoryDate": "Fri, 25 Jul 2014 16:42:00 -0400",
"nprLastModifiedDate": "Sat, 26 Jul 2014 10:48:05 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true?ft=3&f=334896524",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3?orgId=329&topicId=1053&ft=3&f=334896524",
"nprAudioM3u": "http://api.npr.org/m3u/1335348611-53fabc.m3u?orgId=329&topicId=1053&ft=3&f=334896524",
"nprStoryId": "334896524",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 26 Jul 2014 10:48:00 -0400",
"path": "/bayareabites/85199/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85200\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\" alt=\"At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85199/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true",
"authors": [
"byline_bayareabites_85199"
],
"categories": [
"bayareabites_2998",
"bayareabites_63",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_1807"
],
"tags": [
"bayareabites_13618",
"bayareabites_13620",
"bayareabites_13617",
"bayareabites_4042",
"bayareabites_13619"
],
"featImg": "bayareabites_85200",
"label": "bayareabites"
},
"bayareabites_84871": {
"type": "posts",
"id": "bayareabites_84871",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84871",
"score": null,
"sort": [
1405538978000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1405538978,
"format": "aside",
"disqusTitle": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen",
"title": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "84871 http://blogs.kqed.org/bayareabites/?p=84871",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/16/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1405615428,
"excerpt": "Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen's stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen's stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles. ",
"title": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen",
"datePublished": "2014-07-16T12:29:38-07:00",
"dateModified": "2014-07-17T09:43:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen",
"status": "publish",
"path": "/bayareabites/84871/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84871/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen",
"authors": [
"5038"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_181"
],
"tags": [
"bayareabites_13582",
"bayareabites_10749",
"bayareabites_1180",
"bayareabites_14749",
"bayareabites_68",
"bayareabites_13581"
],
"featImg": "bayareabites_84974",
"label": "bayareabites"
},
"bayareabites_84202": {
"type": "posts",
"id": "bayareabites_84202",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84202",
"score": null,
"sort": [
1404142531000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404142531,
"format": "aside",
"disqusTitle": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84202 http://blogs.kqed.org/bayareabites/?p=84202",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/30/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 749,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1404142531,
"excerpt": "Bake them, grill them, even smother them in chocolate. College students and food writers who count instant ramen noodles as a staple are devising all sorts of ways to make them healthier and tastier.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bake them, grill them, even smother them in chocolate. College students and food writers who count instant ramen noodles as a staple are devising all sorts of ways to make them healthier and tastier.",
"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"datePublished": "2014-06-30T08:35:31-07:00",
"dateModified": "2014-06-30T08:35:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=325942155&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Linda Poon",
"nprStoryDate": "Sun, 29 Jun 2014 05:02:00 -0400",
"nprLastModifiedDate": "Sun, 29 Jun 2014 14:02:46 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking?ft=3&f=325942155",
"nprStoryId": "325942155",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 29 Jun 2014 14:02:00 -0400",
"path": "/bayareabites/84202/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84202/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking",
"authors": [
"byline_bayareabites_84202"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_181"
],
"tags": [
"bayareabites_9087",
"bayareabites_377",
"bayareabites_4042",
"bayareabites_13512",
"bayareabites_10921"
],
"featImg": "bayareabites_84203",
"label": "bayareabites"
},
"bayareabites_82542": {
"type": "posts",
"id": "bayareabites_82542",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82542",
"score": null,
"sort": [
1403807938000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1403807938,
"format": "aside",
"disqusTitle": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n",
"disqusIdentifier": "82542 http://blogs.kqed.org/bayareabites/?p=82542",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1480,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1444429425,
"excerpt": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"datePublished": "2014-06-26T11:38:58-07:00",
"dateModified": "2015-10-09T15:23:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-korean-food-on-temescals-kimchi-row",
"status": "publish",
"path": "/bayareabites/82542/5-bites-korean-food-on-temescals-kimchi-row",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "82545,82546,82551,82547,82548,82550",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83190,83196,83192,83191,83195,83194,83193",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83818,83819,83820,83821,83822,83823,83824",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83796,83801,83802,83799,83800,83798,83797",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83925,83926,83927,83928,83929,83930,83931,83932",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82542/5-bites-korean-food-on-temescals-kimchi-row",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_9970",
"bayareabites_13485",
"bayareabites_494",
"bayareabites_12468",
"bayareabites_14757",
"bayareabites_13405",
"bayareabites_13484",
"bayareabites_13490"
],
"featImg": "bayareabites_83197",
"label": "bayareabites"
},
"bayareabites_83526": {
"type": "posts",
"id": "bayareabites_83526",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83526",
"score": null,
"sort": [
1402946198000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402946198,
"format": "aside",
"disqusTitle": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">\u003cstrong>Shuei-Do Manju Shop\u003c/strong>\u003c/a>\u003cbr>\n217 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 294-4148\u003c/p>\n\n",
"disqusIdentifier": "83526 http://blogs.kqed.org/bayareabites/?p=83526",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1890,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1403117973,
"excerpt": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"datePublished": "2014-06-16T12:16:38-07:00",
"dateModified": "2014-06-18T11:59:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown",
"status": "publish",
"path": "/bayareabites/83526/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">\u003cstrong>Shuei-Do Manju Shop\u003c/strong>\u003c/a>\u003cbr>\n217 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 294-4148\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83526/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_1873"
],
"tags": [
"bayareabites_13462",
"bayareabites_10046",
"bayareabites_10565",
"bayareabites_10052",
"bayareabites_14752",
"bayareabites_13463",
"bayareabites_13464"
],
"featImg": "bayareabites_83553",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"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",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=asian-food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 168,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 375,
"relation": "eq"
},
"items": [
"bayareabites_89394",
"bayareabites_89362",
"bayareabites_88125",
"bayareabites_88300",
"bayareabites_87592",
"bayareabites_86352",
"bayareabites_85266",
"bayareabites_85199",
"bayareabites_84871",
"bayareabites_84202",
"bayareabites_82542",
"bayareabites_83526"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_asian-food-and-drink": {
"isLoading": true
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_265": {
"type": "terms",
"id": "bayareabites_265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8158,
"slug": "san-jose",
"isLoading": false,
"link": "/bayareabites/category/san-jose"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_13908": {
"type": "terms",
"id": "bayareabites_13908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kansui Ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kansui Ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8382,
"slug": "kansui-ramen",
"isLoading": false,
"link": "/bayareabites/tag/kansui-ramen"
},
"bayareabites_13909": {
"type": "terms",
"id": "bayareabites_13909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Misoya",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Misoya Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8383,
"slug": "misoya",
"isLoading": false,
"link": "/bayareabites/tag/misoya"
},
"bayareabites_13907": {
"type": "terms",
"id": "bayareabites_13907",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13907",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Orenchi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Orenchi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8381,
"slug": "orenchi",
"isLoading": false,
"link": "/bayareabites/tag/orenchi"
},
"bayareabites_4042": {
"type": "terms",
"id": "bayareabites_4042",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4042",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2547,
"slug": "ramen",
"isLoading": false,
"link": "/bayareabites/tag/ramen"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_2633": {
"type": "terms",
"id": "bayareabites_2633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1875,
"slug": "thai",
"isLoading": false,
"link": "/bayareabites/tag/thai"
},
"bayareabites_13906": {
"type": "terms",
"id": "bayareabites_13906",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13906",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai curry paste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai curry paste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8380,
"slug": "thai-curry-paste",
"isLoading": false,
"link": "/bayareabites/tag/thai-curry-paste"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_8282": {
"type": "terms",
"id": "bayareabites_8282",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterfly Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterfly Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2735,
"slug": "butterfly-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/butterfly-restaurant"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_13846": {
"type": "terms",
"id": "bayareabites_13846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dragon Rouge Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dragon Rouge Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8320,
"slug": "dragon-rouge-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/dragon-rouge-restaurant"
},
"bayareabites_13847": {
"type": "terms",
"id": "bayareabites_13847",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marnee Thai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marnee Thai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8321,
"slug": "marnee-thai",
"isLoading": false,
"link": "/bayareabites/tag/marnee-thai"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_13711": {
"type": "terms",
"id": "bayareabites_13711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart & soul",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart & soul Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8183,
"slug": "heart-soul",
"isLoading": false,
"link": "/bayareabites/tag/heart-soul"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_13857": {
"type": "terms",
"id": "bayareabites_13857",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13857",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodle pulling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodle pulling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8331,
"slug": "noodle-pulling",
"isLoading": false,
"link": "/bayareabites/tag/noodle-pulling"
},
"bayareabites_13856": {
"type": "terms",
"id": "bayareabites_13856",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tony Wu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tony Wu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8330,
"slug": "tony-wu",
"isLoading": false,
"link": "/bayareabites/tag/tony-wu"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_12557": {
"type": "terms",
"id": "bayareabites_12557",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12557",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bento boxes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bento boxes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7020,
"slug": "bento-boxes",
"isLoading": false,
"link": "/bayareabites/tag/bento-boxes"
},
"bayareabites_13809": {
"type": "terms",
"id": "bayareabites_13809",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13809",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiwan bento",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiwan bento Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8282,
"slug": "taiwan-bento",
"isLoading": false,
"link": "/bayareabites/tag/taiwan-bento"
},
"bayareabites_11037": {
"type": "terms",
"id": "bayareabites_11037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "uptown oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "uptown oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5496,
"slug": "uptown-oakland",
"isLoading": false,
"link": "/bayareabites/tag/uptown-oakland"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_13860": {
"type": "terms",
"id": "bayareabites_13860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jacques Pepin: Heart & Soul",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jacques Pepin: Heart & Soul Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8334,
"slug": "jacques-pepin-heart-soul",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin-heart-soul"
},
"bayareabites_13713": {
"type": "terms",
"id": "bayareabites_13713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Martin Yan’s Taste of Vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Martin Yan’s Taste of Vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8185,
"slug": "martin-yans-taste-of-vietnam",
"isLoading": false,
"link": "/bayareabites/tag/martin-yans-taste-of-vietnam"
},
"bayareabites_13712": {
"type": "terms",
"id": "bayareabites_13712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MY China",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MY China Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8184,
"slug": "my-china",
"isLoading": false,
"link": "/bayareabites/tag/my-china"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_1435": {
"type": "terms",
"id": "bayareabites_1435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1223,
"slug": "fast-food",
"isLoading": false,
"link": "/bayareabites/tag/fast-food"
},
"bayareabites_1412": {
"type": "terms",
"id": "bayareabites_1412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food safety",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1205,
"slug": "food-safety",
"isLoading": false,
"link": "/bayareabites/tag/food-safety"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_13618": {
"type": "terms",
"id": "bayareabites_13618",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13618",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cambridge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cambridge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8088,
"slug": "cambridge",
"isLoading": false,
"link": "/bayareabites/tag/cambridge"
},
"bayareabites_13620": {
"type": "terms",
"id": "bayareabites_13620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dreams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dreams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8090,
"slug": "dreams",
"isLoading": false,
"link": "/bayareabites/tag/dreams"
},
"bayareabites_13617": {
"type": "terms",
"id": "bayareabites_13617",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13617",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jiro ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jiro ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8087,
"slug": "jiro-ramen",
"isLoading": false,
"link": "/bayareabites/tag/jiro-ramen"
},
"bayareabites_13619": {
"type": "terms",
"id": "bayareabites_13619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "WBUR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "WBUR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8089,
"slug": "wbur",
"isLoading": false,
"link": "/bayareabites/tag/wbur"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_13582": {
"type": "terms",
"id": "bayareabites_13582",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13582",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andrea Nguyen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andrea Nguyen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8052,
"slug": "andrea-nguyen",
"isLoading": false,
"link": "/bayareabites/tag/andrea-nguyen"
},
"bayareabites_10749": {
"type": "terms",
"id": "bayareabites_10749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "banh mi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "banh mi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5203,
"slug": "banh-mi",
"isLoading": false,
"link": "/bayareabites/tag/banh-mi"
},
"bayareabites_1180": {
"type": "terms",
"id": "bayareabites_1180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwiches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1040,
"slug": "sandwiches",
"isLoading": false,
"link": "/bayareabites/tag/sandwiches"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"bayareabites_13581": {
"type": "terms",
"id": "bayareabites_13581",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese sandwiches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8051,
"slug": "vietnamese-sandwiches",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-sandwiches"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_9087": {
"type": "terms",
"id": "bayareabites_9087",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9087",
"found": true
},
"relationships": {},
"featImg": null,
"name": "david chang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "david chang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3541,
"slug": "david-chang",
"isLoading": false,
"link": "/bayareabites/tag/david-chang"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_13512": {
"type": "terms",
"id": "bayareabites_13512",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13512",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sara childs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sara childs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7982,
"slug": "sara-childs",
"isLoading": false,
"link": "/bayareabites/tag/sara-childs"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_9970": {
"type": "terms",
"id": "bayareabites_9970",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9970",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casserole house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casserole house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4424,
"slug": "casserole-house",
"isLoading": false,
"link": "/bayareabites/tag/casserole-house"
},
"bayareabites_13485": {
"type": "terms",
"id": "bayareabites_13485",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13485",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gogi Time",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gogi Time Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7955,
"slug": "gogi-time",
"isLoading": false,
"link": "/bayareabites/tag/gogi-time"
},
"bayareabites_494": {
"type": "terms",
"id": "bayareabites_494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 459,
"slug": "korean",
"isLoading": false,
"link": "/bayareabites/tag/korean"
},
"bayareabites_12468": {
"type": "terms",
"id": "bayareabites_12468",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12468",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Korean food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6930,
"slug": "korean-food",
"isLoading": false,
"link": "/bayareabites/tag/korean-food"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_13405": {
"type": "terms",
"id": "bayareabites_13405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PyeongChang Tofu House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PyeongChang Tofu House Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7874,
"slug": "pyeongchang-tofu-house",
"isLoading": false,
"link": "/bayareabites/tag/pyeongchang-tofu-house"
},
"bayareabites_13484": {
"type": "terms",
"id": "bayareabites_13484",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13484",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Seoul Gomtang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Seoul Gomtang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7954,
"slug": "seoul-gomtang",
"isLoading": false,
"link": "/bayareabites/tag/seoul-gomtang"
},
"bayareabites_13490": {
"type": "terms",
"id": "bayareabites_13490",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13490",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yuyu Za Zang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yuyu Za Zang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7960,
"slug": "yuyu-za-zang",
"isLoading": false,
"link": "/bayareabites/tag/yuyu-za-zang"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_13462": {
"type": "terms",
"id": "bayareabites_13462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "handmade tofu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "handmade tofu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7931,
"slug": "handmade-tofu",
"isLoading": false,
"link": "/bayareabites/tag/handmade-tofu"
},
"bayareabites_10046": {
"type": "terms",
"id": "bayareabites_10046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japantown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japantown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4500,
"slug": "japantown",
"isLoading": false,
"link": "/bayareabites/tag/japantown"
},
"bayareabites_10565": {
"type": "terms",
"id": "bayareabites_10565",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manju",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manju Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5019,
"slug": "manju",
"isLoading": false,
"link": "/bayareabites/tag/manju"
},
"bayareabites_10052": {
"type": "terms",
"id": "bayareabites_10052",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10052",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mochi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mochi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4506,
"slug": "mochi",
"isLoading": false,
"link": "/bayareabites/tag/mochi"
},
"bayareabites_14752": {
"type": "terms",
"id": "bayareabites_14752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 230,
"slug": "san-jose",
"isLoading": false,
"link": "/bayareabites/tag/san-jose"
},
"bayareabites_13463": {
"type": "terms",
"id": "bayareabites_13463",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13463",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Jose Tofu Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Jose Tofu Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7932,
"slug": "san-jose-tofu-company",
"isLoading": false,
"link": "/bayareabites/tag/san-jose-tofu-company"
},
"bayareabites_13464": {
"type": "terms",
"id": "bayareabites_13464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Shuei-Do Manju Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Shuei-Do Manju Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7933,
"slug": "shuei-do-manju-shop",
"isLoading": false,
"link": "/bayareabites/tag/shuei-do-manju-shop"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
