Eduardo Nakatani is a Japanese-Mexican chef from Mexico City. His grandfather Yoshigei Nakatani was the Japanese visionary and entrepreneur, who in the 1950s, created what is today one of the most ubiquitous and beloved Mexican snack foods: the Japanese peanut. At the time of Nakatani’s grandfather’s migration to Mexico, there were little to no Japanese products. This scarcity was the mother of invention, driving Yoshigei to create a kind of pseudo-soy sauce: a mix of piloncillo (raw sugar), guajillo chile, salt, and caramel colouring he used to season the peanuts. The sauce went superbly well with his version of sashimi:
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ALBANY, N.Y., June 2, 2021 /PRNewswire/ — The preference for fast food and processed food has increased substantially over the years. The emergence of a hectic work schedule and untimely eating time has triggered the demand for fast foods exponentially. The growing use of monosodium glutamate in fast foods due to their taste-enhancing properties will have a profound impact on the growth trajectory across the assessment period of 2021-2031.
Monosodium glutamate or MSG is a blend of 78 percent glutamate, 10 percent bound water and 12 percent sodium. Glutamate is a type of amino acid that offers an Umami
When Natalia Levey announced that she was taking over the downtown Sarasota restaurant space that previously housed Lemon Tree Kitchen, I wasn’t surprised. Levey’s two Speaks Clam Bar restaurants have proven popular, and the Lemon Tree space was too nice to sit empty for long. What did surprise me was the direction of the new restaurant. Unlike Speaks, which recreates the vibe of Italian-American clam bars in the Northeast, Kojo mashes together Asian food with techniques and flavors from other parts of the world.
That means you’ll find traditional items like sushi, baos (steamed
A Whole Continent of Flavor
Asian dining in America has expanded a lot beyond Panda Express, and with good reason: Asia boasts incredibly diverse, incredibly delicious culinary traditions that have only grown in vibrancy since expanding to tables across the world over the last century. There are still plenty of diners in the US that can’t tell shumai from green shrimp curry with that in mind. To that end, we have put together a quick primer on different types of Asian food, along with the things that make each country’s cooking unique.
It’s worth noting that this list is in
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I’m a fan of all flavors of Asian cuisine, and Denver has a great variety of eateries where you can celebrate the rest of Asian American Pacific Islander Heritage Month, then add to your regular rotation of restaurants to visit again after May is over. Each Asian community has its unique flavors and styles of cuisine. Sure, Japanese ramen, Thai and Chinese beef noodle soups and pho are all savory soups served in a bowl, but they’re supremely satisfying
During Asian Pacific American Heritage Month, TODAY is sharing the community’s history, pain, joy and what’s next for the AAPI movement. We will be publishing personal essays, stories, videos and specials throughout the entire month of May.
For chefs, food is often a personal journey — maybe even the journey of their ancestors — and a function of social, economic and political events. It’s nearly impossible to make any one chef or restaurant a representative for an entire culture. Every region has their own unique influences, history, ingredients and techniques. “It would take me multiple lifetimes to master Sri Lankan