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"content": "\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Rock: These Japanese Punk Legends Sing About Food",
"title": "Ramen Rock: These Japanese Punk Legends Sing About Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117769\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg\" alt=\"Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food.\" width=\"3500\" height=\"2273\" class=\"size-full wp-image-117769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg 3500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-520x338.jpg 520w\" sizes=\"(max-width: 3500px) 100vw, 3500px\">\u003cfigcaption class=\"wp-caption-text\">Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=5H8J_A13AMw\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\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/5H8J_A13AMw'\n title='//www.youtube.com/embed/5H8J_A13AMw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"title": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n",
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"excerpt": "French-trained Vietnamese chef Khai Duong has opened his namesake restaurant in SoMa, where he serves an inspired ten-course tasting menu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n",
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"excerpt": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
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"description": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED",
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"headline": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Time is Now For 'Dumpling Time' in San Francisco",
"title": "The Time is Now For 'Dumpling Time' in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n",
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"excerpt": "Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n",
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"excerpt": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"description": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED",
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"headline": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"datePublished": "2017-05-08T15:33:08-07:00",
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"slug": "mid-markets-kagawa-ya-gives-udon-the-spotlight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"title": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
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"description": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
"title": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race | KQED",
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"headline": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Centuries, These Asian Recipes Have Helped New Moms Recover From Childbirth",
"title": "For Centuries, These Asian Recipes Have Helped New Moms Recover From Childbirth",
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"content": "\u003cp>Khanh-Hoa Nguyen stirs a pot of green papaya and pigs' feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen's sister gave birth.\u003c/p>\n\u003cp>After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents' home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.\u003c/p>\n\u003cfigure id=\"attachment_116648\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\" alt=\"From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley.\" width=\"200\" height=\"300\" class=\"size-full wp-image-116648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley. \u003ccite>(Khanh-Hoa Nguyen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't think I would have known if I didn't go home that summer,\" says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.\u003c/p>\n\u003cp>For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs' feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.\u003c/p>\n\u003cp>In Chinese, it's called \u003cem>zuo yuezi\u003c/em>, or \"sitting the month.\" Vietnamese refer to it as \u003cem>nằm ổ\u003c/em>, literally \"lying in a nest.\" The recipes for these foods are unlikely to be found in any cookbook. These postpartum tonics have traditionally been prepared by grandmothers and aunts; the ingredients and techniques passed down orally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Nguyen returned to Berkeley that fall, she took a course in Asian American and Pacific Islander community health. In that class, Dr. Marilyn Wong put out a call for students who were interested in documenting Asian postpartum traditions. Nguyen not only volunteered to do research, but led a group of 13 undergraduate students who spent the past two years interviewing relatives and collecting recipes spanning six Asian ethnicities: Vietnamese, Chinese, Korean, Hmong, Cambodian and Filipino. Together with Wong, Nguyen edited the cookbook \u003cem>From Mothers to Mother: A Collection of Traditional Asian Postpartum Recipes\u003c/em>, which will be released this month.\u003c/p>\n\u003cfigure id=\"attachment_116646\" class=\"wp-caption aligncenter\" style=\"max-width: 1916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\" alt=\"Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth.\" width=\"1916\" height=\"1332\" class=\"size-full wp-image-116646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg 1916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1020x709.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-520x362.jpg 520w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth. \u003ccite>(Grace Hwang Lynch for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a retired physician, says that in her 30 years of working in public health clinics in San Francisco and Oakland, Calif., she saw a lack of nutritional guidance for low-income immigrants and refugees, who may be living far from their grandmothers and aunts and their native foods. Doctors would simply tell a breastfeeding woman to drink plenty fluids and eat more calories, Wong says. Even with her degrees in medicine and public health, Wong doesn't dismiss the value of Asian folk remedies.\u003c/p>\n\u003cp>\"In Western medicine, we don't pay enough attention to tradition. We just dismiss all that and start from scratch, because now we know what minerals and vitamins and molecules are,\" muses Wong.\u003c/p>\n\u003cp>She points out that the Chinese technique of braising pigs' feet with ginger and vinegar makes them especially nutritious. \"The vinegar probably leeches out the calcium from the bones. That's what you need, the calcium. Women will have loss of bone mass from breastfeeding. In the old times, they could not verbalize it that way, but they knew that women who did this did better than women who didn't.\"\u003c/p>\n\u003cp>These traditional soups can be hard for younger or more assimilated women to swallow. Even though she spent her childhood in Vietnam, Nguyen's sister initially dismissed these stews. But worried that she might not produce enough milk, she gave them a try. \"And it really helped my sister with breastfeeding,\" says Nguyen.\u003c/p>\n\u003cp>Soups play a big role in all six cultures represented in \u003cem>From Mothers to Mothers\u003c/em>, although the recipes also include dishes such as Cambodian caramelized pork belly and Tulia clams with tomatoes and ginger. Nguyen and the other students interviewed family members to learn the cooking methods, and then practiced making them at Wong's home in the Berkeley Hills and at their own apartments.\u003c/p>\n\u003cp>\"Sometimes we'd have to call mom,\" Nguyen laughs.\u003c/p>\n\u003cp>\"When you say a 'pinch,' what is that?\" Wong interjects.\u003c/p>\n\u003cp>Across the range of cultures and geography, some trends emerged. \"Papaya is also used in Chinese postpartum recipes and Cambodian postpartum recipes,\" notes Nguyen. \"Pork belly is also used in Vietnamese, Cambodian and Chinese cultures. Ginger is a very common postpartum ingredient.\"\u003c/p>\n\u003cp>And perhaps there is another ingredient in these stews which helps new mothers to recuperate: community. \"The whole village would be there and people would be cooking and taking care of your baby,\" says Wong of the postpartum practices in pre-industrial China. \"The mothers were really pampered.\"\u003c/p>\n\u003cp>After three semesters of research, the students recorded 30 recipes, each of them printed in English and in its native language. Students have also \u003ca href=\"https://crowdfund.berkeley.edu/project/4805\">crowdfunded more than $7,300\u003c/a> to donate nearly 500 copies of the book to Bay Area clinics and nonprofit groups serving low-income Asian Americans.\u003c/p>\n\u003cp>\u003cem>From Mothers to Mothers\u003c/em> will be sold at \u003ca href=\"http://www.asiabookcenter.com/store/c1/Featured_Products.html\">Eastwind Books\u003c/a> in Berkeley and \u003ca href=\"http://www.asiabookcenter.com/store/p1385/FROM_MOTHERS_TO_MOTHERS%3A_A_Collection_of_Traditional_Asian_Postpartum_Recipes_.html\">online\u003c/a>. Wong hopes there will be a second phase to this project, perhaps to study postpartum food traditions of South Asia or the Middle East.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog \u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a> or on Twitter at @GraceHwangLynch. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khanh-Hoa Nguyen stirs a pot of green papaya and pigs' feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen's sister gave birth.\u003c/p>\n\u003cp>After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents' home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.\u003c/p>\n\u003cfigure id=\"attachment_116648\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\" alt=\"From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley.\" width=\"200\" height=\"300\" class=\"size-full wp-image-116648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley. \u003ccite>(Khanh-Hoa Nguyen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't think I would have known if I didn't go home that summer,\" says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.\u003c/p>\n\u003cp>For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs' feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.\u003c/p>\n\u003cp>In Chinese, it's called \u003cem>zuo yuezi\u003c/em>, or \"sitting the month.\" Vietnamese refer to it as \u003cem>nằm ổ\u003c/em>, literally \"lying in a nest.\" The recipes for these foods are unlikely to be found in any cookbook. These postpartum tonics have traditionally been prepared by grandmothers and aunts; the ingredients and techniques passed down orally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Nguyen returned to Berkeley that fall, she took a course in Asian American and Pacific Islander community health. In that class, Dr. Marilyn Wong put out a call for students who were interested in documenting Asian postpartum traditions. Nguyen not only volunteered to do research, but led a group of 13 undergraduate students who spent the past two years interviewing relatives and collecting recipes spanning six Asian ethnicities: Vietnamese, Chinese, Korean, Hmong, Cambodian and Filipino. Together with Wong, Nguyen edited the cookbook \u003cem>From Mothers to Mother: A Collection of Traditional Asian Postpartum Recipes\u003c/em>, which will be released this month.\u003c/p>\n\u003cfigure id=\"attachment_116646\" class=\"wp-caption aligncenter\" style=\"max-width: 1916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\" alt=\"Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth.\" width=\"1916\" height=\"1332\" class=\"size-full wp-image-116646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg 1916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1020x709.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-520x362.jpg 520w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth. \u003ccite>(Grace Hwang Lynch for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a retired physician, says that in her 30 years of working in public health clinics in San Francisco and Oakland, Calif., she saw a lack of nutritional guidance for low-income immigrants and refugees, who may be living far from their grandmothers and aunts and their native foods. Doctors would simply tell a breastfeeding woman to drink plenty fluids and eat more calories, Wong says. Even with her degrees in medicine and public health, Wong doesn't dismiss the value of Asian folk remedies.\u003c/p>\n\u003cp>\"In Western medicine, we don't pay enough attention to tradition. We just dismiss all that and start from scratch, because now we know what minerals and vitamins and molecules are,\" muses Wong.\u003c/p>\n\u003cp>She points out that the Chinese technique of braising pigs' feet with ginger and vinegar makes them especially nutritious. \"The vinegar probably leeches out the calcium from the bones. That's what you need, the calcium. Women will have loss of bone mass from breastfeeding. In the old times, they could not verbalize it that way, but they knew that women who did this did better than women who didn't.\"\u003c/p>\n\u003cp>These traditional soups can be hard for younger or more assimilated women to swallow. Even though she spent her childhood in Vietnam, Nguyen's sister initially dismissed these stews. But worried that she might not produce enough milk, she gave them a try. \"And it really helped my sister with breastfeeding,\" says Nguyen.\u003c/p>\n\u003cp>Soups play a big role in all six cultures represented in \u003cem>From Mothers to Mothers\u003c/em>, although the recipes also include dishes such as Cambodian caramelized pork belly and Tulia clams with tomatoes and ginger. Nguyen and the other students interviewed family members to learn the cooking methods, and then practiced making them at Wong's home in the Berkeley Hills and at their own apartments.\u003c/p>\n\u003cp>\"Sometimes we'd have to call mom,\" Nguyen laughs.\u003c/p>\n\u003cp>\"When you say a 'pinch,' what is that?\" Wong interjects.\u003c/p>\n\u003cp>Across the range of cultures and geography, some trends emerged. \"Papaya is also used in Chinese postpartum recipes and Cambodian postpartum recipes,\" notes Nguyen. \"Pork belly is also used in Vietnamese, Cambodian and Chinese cultures. Ginger is a very common postpartum ingredient.\"\u003c/p>\n\u003cp>And perhaps there is another ingredient in these stews which helps new mothers to recuperate: community. \"The whole village would be there and people would be cooking and taking care of your baby,\" says Wong of the postpartum practices in pre-industrial China. \"The mothers were really pampered.\"\u003c/p>\n\u003cp>After three semesters of research, the students recorded 30 recipes, each of them printed in English and in its native language. Students have also \u003ca href=\"https://crowdfund.berkeley.edu/project/4805\">crowdfunded more than $7,300\u003c/a> to donate nearly 500 copies of the book to Bay Area clinics and nonprofit groups serving low-income Asian Americans.\u003c/p>\n\u003cp>\u003cem>From Mothers to Mothers\u003c/em> will be sold at \u003ca href=\"http://www.asiabookcenter.com/store/c1/Featured_Products.html\">Eastwind Books\u003c/a> in Berkeley and \u003ca href=\"http://www.asiabookcenter.com/store/p1385/FROM_MOTHERS_TO_MOTHERS%3A_A_Collection_of_Traditional_Asian_Postpartum_Recipes_.html\">online\u003c/a>. Wong hopes there will be a second phase to this project, perhaps to study postpartum food traditions of South Asia or the Middle East.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog \u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a> or on Twitter at @GraceHwangLynch. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tapestry Suppers Serve Up Immigrants’ Stories with Good Food and Company",
"title": "Tapestry Suppers Serve Up Immigrants’ Stories with Good Food and Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A lovely garden party. Inviting platters of delicate shrimp rolls and crusty \u003cem>banh mi\u003c/em> sandwiches. Groups of people in lively conversations, getting to know each other. But there is another powerful thread running through this recent South Bay get-together, brought into focus as hostess Thoa van Seventer shares her story of leaving Vietnam and suddenly chokes up with emotion. When American troops pulled out of Vietnam in 1975, Thoa was 17 years old. Six years later, her father succumbed to despair and passed away. Thoa, her mother and sisters remained in Saigon under Viet Cong rule until 1985 when the former French Ambassador to Vietnam sponsored her family for French residency. But at that point, Thoa had a hard choice to make since she had just received a marriage proposal from a chief military officer's son in Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_116557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-Thoa-new.jpg\" alt=\"Thoa van Seventer shares her story with guests at the first Tapestry Supper.\" width=\"1920\" height=\"1513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-768x605.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoa van Seventer shares her story with guests at the first Tapestry Supper. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her voice breaks as she explains to the assembled guests, “I told him ‘No, thank you’ because freedom is everything; freedom is more important than a broken heart. I made a hard choice to leave everything behind.” Thoa and her family had few possessions when they arrived in Paris in the freezing cold winter of 1985. “We came to France as beggars,” she says. “When we landed, we didn’t know if we would be welcome. But I felt like a child, who was lovingly adopted by the French people. They helped us a lot. I am so grateful to the country that adopted me.”\u003c/p>\n\u003cp>“When I see pictures of the refugees now,” she adds, “I feel respect for the refugees and for the people who help them.” And with that, Thoa serves a tray of flavorful crab and asparagus soup to her guests.\u003c/p>\n\u003cfigure id=\"attachment_116558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-soup-new.jpg\" alt=\"Crab and asparagus soup, a traditional dish for Vietnamese weddings.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab and asparagus soup, a traditional dish for Vietnamese weddings. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This moving encounter is from the first in a series of “Tapestry Suppers” organized by Danielle Tsi, a freelance photographer and owner of the blog \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>. Her goal is to get people together to share their experiences and break down barriers by showcasing immigrant stories and cuisines. “I want to bring people together to connect offline, instead of just getting sucked into the digital black hole of news,” says Tsi, who emigrated from Singapore ten years ago.\u003c/p>\n\u003cfigure id=\"attachment_116559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/4-Danielle-new.jpg\" alt=\"Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog.\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As an immigrant myself who is not a citizen and can’t vote, what can I do? Give money to causes. But I want to do more. There is so much culture and diversity in the Bay Area,” says Tsi. “In Singapore, enjoying food together is a big unifier across all the different cultural groups there. People often underestimate the power of food—besides feeding and nurturing it can also to foster empathy. And food is a way to chip away at the public’s ignorance.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsi combined the ideas of people sharing food, learning about immigrants and raising money for good causes. Each get-together features a different immigrant home chef and raise money for a cause of their choice. (This one raised $350 for \u003ca href=\"http://www.rescue.org\">The International Rescue Committee\u003c/a>.) Her idea seems to resonate in these unsettled times. The first event sold out in four days, which may partly be due to the fact that Thoa van Seventer is a beloved yoga instructor. Many of the 30 guests who gathered at her home in Palo Alto were her students and fellow yogis, including Danielle Tsi.\u003c/p>\n\u003cp>While Thoa’s oldest sister left Viet Nam two years after the communists took over in 1975, she, her younger sisters and mother did not get out until ten years later. In the intervening years, her mother advised: “you better learn something” and arranged for her daughters to take cooking lessons. The guests at the Tapestry Supper lunch enjoyed the benefits of her mother’s forethought.\u003c/p>\n\u003cfigure id=\"attachment_116560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-plate-new.jpg\" alt=\"Shrimp rolls and banh mi sandwich made by Thoa van Seventer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp rolls and banh mi sandwich made by Thoa van Seventer. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes Thoa prepared were familiar, but the execution exquisite. They drew high praise from the other Vietnamese guests. The rice paper on the delicate shrimp rolls was perfectly tender, the filling held a surprise bite of fresh pineapple. The varied ingredients in the banh mi sandwich combined in harmony, and the crab and asparagus soup, a traditional dish for weddings, was sublime.\u003c/p>\n\u003cp>Thoa confides that she is puzzled and saddened by a friend of hers, who is also Vietnamese, but has a completely different attitude to the refugees who are desperately trying to escape persecution right now. The friend states she doesn’t want them here in the U.S. “She says that we should just take care of ourselves and our country and keep everything we can,” Thoa reports. She is dumbstruck by this lack of empathy, knowing full well that the refugees are not coming by choice, but face a stark choice: leave or die.\u003c/p>\n\u003cfigure id=\"attachment_116561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6-Anh-new.jpg\" alt=\"Anh Hodges also has a story to share.\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1020x726.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anh Hodges also has a story to share. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the guests, Anh Hodges, shared with her tablemates her own harrowing story of numerous thwarted attempts to escape Vietnam throughout her childhood. In 1978, four brothers and one sister in her family of 11 children did escape to avoid the Cambodian draft. But when Anh and her other sisters repeatedly tried to leave they were often caught, sometimes beaten, or sent to prison for several months. Her mother would pay money to men who were supposed to help them escape by boat, but took advantage of them and just kept their money.\u003c/p>\n\u003cp>The family would not give up. After 13 failed attempts, in 1989, they finally made it out by plane. Sponsored by one of her older brothers, Anh stayed in Los Angeles for a year and then came up north. In Vietnam, she had been a high school teacher of English and math. She wanted to continue her studies, but there was no money for that. So she attended beauty school instead, became a hairstylist and eventually owned her own salon in San Jose for 20 years, with 20 employees. A friend at the table tells of Ahn’s contributions: donating the produce from her organic garden to a local school; her volunteering at the local hospital; and other good deeds.\u003c/p>\n\u003cfigure id=\"attachment_116562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/7-group-new.jpg\" alt=\"The point of Tapestry Suppers is for people to get to know each other and share their stories.\" width=\"1920\" height=\"1429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-768x572.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1020x759.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-960x715.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-375x279.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-520x387.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The point of Tapestry Suppers is for people to get to know each other and share their stories. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The host of the next Tapestry Supper, April Chou, left Burma in 1977 at age 15, as an immigrant. She says, “when the military junta took over in 1962, no one had freedom, no one dared to speak up, as often relatives and friends ended up in jail. They shut down all private businesses and food was often rationed. Schools, especially universities, were shut down regularly due to student uprisings. Then came the massacre in 1988. Some of my old friends survived by living in the jungle. It’s sad to see Burma become one of the poorest countries with the lowest GDP despite its rich natural resources.”\u003c/p>\n\u003cfigure id=\"attachment_116563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8-April-new.jpg\" alt=\"April Chou will be the host of the next Tapestry Supper and cook food from her native Burma.\" width=\"1920\" height=\"1537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-768x615.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1020x817.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1180x945.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-960x769.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">April Chou will be the host of the next Tapestry Supper and cook food from her native Burma. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After many years working in high tech, Chou got more involved with Ashtanga yoga and Vipassana mediation, became vegan, switched gears and attended \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s Natural Chef training program. She is still finalizing the menu for April 23, and says she will probably make crudités and dips, tea leaf salad, coconut rice, and chicken/vegetable curry.\u003c/p>\n\u003cp>The next Tapestry Supper will be held in Sunnyvale on April 23. Tickets will be available for purchase starting Monday April 10 at 9am. Monthly dinners will follow through the summer, with different chefs. May's dinner will be an Iranian meal and Tsi is exploring possibility of featuring Tanzanian, Indian and Syrian cuisines. She does not yet have a website and advises that the best way to stay informed about future events is to sign up for her \u003ca href=\"http://eepurl.com/cFMhND\">newsletter and mailing list\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As Tsi states \u003ca href=\"http://www.beyondtheplate.net/2017/03/tapestry-suppers-immigrant-stories/\">on her blog\u003c/a> \"At a time of strong anti-immigrant sentiment in the U.S., our gatherings are the antidote to this zeitgeist by bringing people around the table to share a meal and learn about the multitude of cultures that make the Bay Area such a vibrant place to live. We believe that a society is made stronger by the diversity of its parts, and that the best way to learn about cultures foreign to us is through their cuisine.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A lovely garden party. Inviting platters of delicate shrimp rolls and crusty \u003cem>banh mi\u003c/em> sandwiches. Groups of people in lively conversations, getting to know each other. But there is another powerful thread running through this recent South Bay get-together, brought into focus as hostess Thoa van Seventer shares her story of leaving Vietnam and suddenly chokes up with emotion. When American troops pulled out of Vietnam in 1975, Thoa was 17 years old. Six years later, her father succumbed to despair and passed away. Thoa, her mother and sisters remained in Saigon under Viet Cong rule until 1985 when the former French Ambassador to Vietnam sponsored her family for French residency. But at that point, Thoa had a hard choice to make since she had just received a marriage proposal from a chief military officer's son in Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_116557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-Thoa-new.jpg\" alt=\"Thoa van Seventer shares her story with guests at the first Tapestry Supper.\" width=\"1920\" height=\"1513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-768x605.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoa van Seventer shares her story with guests at the first Tapestry Supper. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her voice breaks as she explains to the assembled guests, “I told him ‘No, thank you’ because freedom is everything; freedom is more important than a broken heart. I made a hard choice to leave everything behind.” Thoa and her family had few possessions when they arrived in Paris in the freezing cold winter of 1985. “We came to France as beggars,” she says. “When we landed, we didn’t know if we would be welcome. But I felt like a child, who was lovingly adopted by the French people. They helped us a lot. I am so grateful to the country that adopted me.”\u003c/p>\n\u003cp>“When I see pictures of the refugees now,” she adds, “I feel respect for the refugees and for the people who help them.” And with that, Thoa serves a tray of flavorful crab and asparagus soup to her guests.\u003c/p>\n\u003cfigure id=\"attachment_116558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-soup-new.jpg\" alt=\"Crab and asparagus soup, a traditional dish for Vietnamese weddings.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab and asparagus soup, a traditional dish for Vietnamese weddings. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This moving encounter is from the first in a series of “Tapestry Suppers” organized by Danielle Tsi, a freelance photographer and owner of the blog \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>. Her goal is to get people together to share their experiences and break down barriers by showcasing immigrant stories and cuisines. “I want to bring people together to connect offline, instead of just getting sucked into the digital black hole of news,” says Tsi, who emigrated from Singapore ten years ago.\u003c/p>\n\u003cfigure id=\"attachment_116559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/4-Danielle-new.jpg\" alt=\"Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog.\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As an immigrant myself who is not a citizen and can’t vote, what can I do? Give money to causes. But I want to do more. There is so much culture and diversity in the Bay Area,” says Tsi. “In Singapore, enjoying food together is a big unifier across all the different cultural groups there. People often underestimate the power of food—besides feeding and nurturing it can also to foster empathy. And food is a way to chip away at the public’s ignorance.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsi combined the ideas of people sharing food, learning about immigrants and raising money for good causes. Each get-together features a different immigrant home chef and raise money for a cause of their choice. (This one raised $350 for \u003ca href=\"http://www.rescue.org\">The International Rescue Committee\u003c/a>.) Her idea seems to resonate in these unsettled times. The first event sold out in four days, which may partly be due to the fact that Thoa van Seventer is a beloved yoga instructor. Many of the 30 guests who gathered at her home in Palo Alto were her students and fellow yogis, including Danielle Tsi.\u003c/p>\n\u003cp>While Thoa’s oldest sister left Viet Nam two years after the communists took over in 1975, she, her younger sisters and mother did not get out until ten years later. In the intervening years, her mother advised: “you better learn something” and arranged for her daughters to take cooking lessons. The guests at the Tapestry Supper lunch enjoyed the benefits of her mother’s forethought.\u003c/p>\n\u003cfigure id=\"attachment_116560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-plate-new.jpg\" alt=\"Shrimp rolls and banh mi sandwich made by Thoa van Seventer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp rolls and banh mi sandwich made by Thoa van Seventer. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes Thoa prepared were familiar, but the execution exquisite. They drew high praise from the other Vietnamese guests. The rice paper on the delicate shrimp rolls was perfectly tender, the filling held a surprise bite of fresh pineapple. The varied ingredients in the banh mi sandwich combined in harmony, and the crab and asparagus soup, a traditional dish for weddings, was sublime.\u003c/p>\n\u003cp>Thoa confides that she is puzzled and saddened by a friend of hers, who is also Vietnamese, but has a completely different attitude to the refugees who are desperately trying to escape persecution right now. The friend states she doesn’t want them here in the U.S. “She says that we should just take care of ourselves and our country and keep everything we can,” Thoa reports. She is dumbstruck by this lack of empathy, knowing full well that the refugees are not coming by choice, but face a stark choice: leave or die.\u003c/p>\n\u003cfigure id=\"attachment_116561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6-Anh-new.jpg\" alt=\"Anh Hodges also has a story to share.\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1020x726.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anh Hodges also has a story to share. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the guests, Anh Hodges, shared with her tablemates her own harrowing story of numerous thwarted attempts to escape Vietnam throughout her childhood. In 1978, four brothers and one sister in her family of 11 children did escape to avoid the Cambodian draft. But when Anh and her other sisters repeatedly tried to leave they were often caught, sometimes beaten, or sent to prison for several months. Her mother would pay money to men who were supposed to help them escape by boat, but took advantage of them and just kept their money.\u003c/p>\n\u003cp>The family would not give up. After 13 failed attempts, in 1989, they finally made it out by plane. Sponsored by one of her older brothers, Anh stayed in Los Angeles for a year and then came up north. In Vietnam, she had been a high school teacher of English and math. She wanted to continue her studies, but there was no money for that. So she attended beauty school instead, became a hairstylist and eventually owned her own salon in San Jose for 20 years, with 20 employees. A friend at the table tells of Ahn’s contributions: donating the produce from her organic garden to a local school; her volunteering at the local hospital; and other good deeds.\u003c/p>\n\u003cfigure id=\"attachment_116562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/7-group-new.jpg\" alt=\"The point of Tapestry Suppers is for people to get to know each other and share their stories.\" width=\"1920\" height=\"1429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-768x572.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1020x759.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-960x715.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-375x279.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-520x387.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The point of Tapestry Suppers is for people to get to know each other and share their stories. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The host of the next Tapestry Supper, April Chou, left Burma in 1977 at age 15, as an immigrant. She says, “when the military junta took over in 1962, no one had freedom, no one dared to speak up, as often relatives and friends ended up in jail. They shut down all private businesses and food was often rationed. Schools, especially universities, were shut down regularly due to student uprisings. Then came the massacre in 1988. Some of my old friends survived by living in the jungle. It’s sad to see Burma become one of the poorest countries with the lowest GDP despite its rich natural resources.”\u003c/p>\n\u003cfigure id=\"attachment_116563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8-April-new.jpg\" alt=\"April Chou will be the host of the next Tapestry Supper and cook food from her native Burma.\" width=\"1920\" height=\"1537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-768x615.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1020x817.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1180x945.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-960x769.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">April Chou will be the host of the next Tapestry Supper and cook food from her native Burma. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After many years working in high tech, Chou got more involved with Ashtanga yoga and Vipassana mediation, became vegan, switched gears and attended \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s Natural Chef training program. She is still finalizing the menu for April 23, and says she will probably make crudités and dips, tea leaf salad, coconut rice, and chicken/vegetable curry.\u003c/p>\n\u003cp>The next Tapestry Supper will be held in Sunnyvale on April 23. Tickets will be available for purchase starting Monday April 10 at 9am. Monthly dinners will follow through the summer, with different chefs. May's dinner will be an Iranian meal and Tsi is exploring possibility of featuring Tanzanian, Indian and Syrian cuisines. She does not yet have a website and advises that the best way to stay informed about future events is to sign up for her \u003ca href=\"http://eepurl.com/cFMhND\">newsletter and mailing list\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Tsi states \u003ca href=\"http://www.beyondtheplate.net/2017/03/tapestry-suppers-immigrant-stories/\">on her blog\u003c/a> \"At a time of strong anti-immigrant sentiment in the U.S., our gatherings are the antidote to this zeitgeist by bringing people around the table to share a meal and learn about the multitude of cultures that make the Bay Area such a vibrant place to live. We believe that a society is made stronger by the diversity of its parts, and that the best way to learn about cultures foreign to us is through their cuisine.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Weeknight Stir-Fry Guide",
"title": "The Weeknight Stir-Fry Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"description": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups",
"title": "Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Refugees who aspire to be chefs are supported by Oakland Bloom's training and monthly Night Market pop-up dinners.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
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"description": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED",
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"headline": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"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",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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.",
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},
"reveal": {
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