Food & Agriculture
The Best Poke in Honolulu is at Ono SeafoodBy Pomai It’s true. The best. That’s their slogan, and I agree! Most places that sell poke usually have it made in advance in large service pans on display in refrigerator cases, deli style. The problem with this is, if you don’t get there early when it was just made, after hours of sitting, the salt and/or shoyu in the marinade tends to eventually “cook” the delicate raw fish, causing it to stiffen and lose that buttery texture. The onions get soggy too. Eventually, the moisture in the fish escapes and makes the marinade watery, and just overall not good poke. Enter Ono Seafood, where the poke is always made-to-order using fresh, top quality ingredients.
Finding and Preparing The Elusive Matsutake MushroomBy Thomas Tsutsumoto A rare, sunny, mildly humid Northwest Labor Day weekend in 2004 arrived shortly after four consecutive days of rain. This was the signal for my father to embark on one of his favorite pastimes—finding the awesome, tasty matsutake mushroom, a small treasure of the Pacific Northwest that is increasingly difficult to find these days.
Os imigrantes e as inovações na agricultura brasileira via CACPor Newton Hirata Em tempos de centenário da imigração japonesa no Brasil, falar daqueles pioneiros e seus primeiros descendentes, muito mais do que lugar comum, é um reconhecimento pelo legado que deixaram não somente às gerações seguintes, mas também à sociedade brasileira que os acolheu. Dentre os vários legados, pode-se dizer que a inovação foi um dos mais emblemáticos. Neste caso, não se trata da tecnologia de ponta traduzida pelos automóveis, processadores, semicondutores ou nanotecnologia, mas da inovação relacionada à agricultura.
Japanese American Fortune Cookie: A Taste of Fame or Fortune -- Part IIBy Gary Ono >> Read Part I of this article By now, my childhood flashback images of my grandfather’s semi-automatic sembei machine are stroboscopic visual pulsations. I drew pictures of what I saw in my mind’s eye. My Auntie Sue agreed with my memory sketches of the sembei machine and fondly recounted working alongside her father-in-law on occasion in a two-man operation sitting beside the huge carousel-like baking machine.
Japanese American Fortune Cookie: A Taste of Fame or Fortune -- Part IBy Gary Ono The fortune cookie, the famous and fun gratuitous dessert, is unfailingly gifted following delicious meals in all Chinese restaurants throughout the world. So this uniquely sculpted cookie with a personal message tucked inside just for you must be Chinese, right? The Chinese must surely have invented and own the fame and fortune associated with it.
Hollywood's A-List Finds a Home at HamasakuBy Andrea Lita Rademan When Toshi Kihara left his home in Kyushyu, Japan, he was young and determined and hungry for success. He had studied cooking in Fukoka and moved on to Osaka, Japan’s “eating town” before setting his sights on Los Angeles. He brought only a suitcase, a dream, and a few words of English. But his is not the usual immigrant tale of hardship for Toshi also had a pocket full of money. The scion of a prominent family, when he left home he turned his share of the company assets over to his brother and went off to make his own fortune. Call it a rich to riches story.
America’s Strawberry: Fruit of Our LaborBy Vernon Takeshita Think of a bright red, plump strawberry, its juicy sweetness dancing on your tongue, filling up your senses. Now think of having to do without the delicious treat. Indeed, there were times in the history of the California strawberry industry when the whole enterprise seemed ready to collapse. The fact that the industry thrives today is a testament to the hard work of its practitioners, a group which includes many Japanese Americans.
On a Roll: The Global Business of SushiBy Darryl Mori A piece of raw fish sitting on a small ball of rice. At first glance, it seems an unlikely tool for understanding the complex dynamics of global economics. But as author and journalist Sasha Issenberg discovered, a look at the business behind sushi reveals an intricate web of cultures, industries and money. Sushi, says Issenberg, provides a compelling view of how dramatically the world is changing.
Donut Man Runs Rings Around the CompetitionBy Andrea Lita Rademan Some days it seems as if all of Los Angeles is lined up in front of the Donut Man’s modest shack in Glendora, an outlying suburb of this sprawling city. People crowd the two rickety wooden benches on the tiny front porch and snake around the building, sucking in the aromas of ripe fruit, sugary glaze and yeasty dough. Regulars include local college students, young mothers wheeling strollers, road-weary truck drivers, and the occasional celebrity (Roy Rogers and Elvis loved them — Jessie Jackson and Anthony Robbins still do). Fanatics drive for hours to get here, only to wait for the first batch of the day with the reverence of pilgrims on El Camino de Santiago. The sky is still dark and they’re already lined up, anxiously waiting.
Los demás observan cómo carga a la chita lista para pasarle el cuchillo, parece un samurai. Nueve son los componentes que tiene a su lado y que le esperan para seguir con uno de los artes que heredó de su familia: cocinar. 
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