Gil Asakawa's Nikkei View | food & dining
24
archive,category,category-food,category-24,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-11.0,qode-theme-bridge,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Anyone who knows me knows that I love to eat. I’m a foodie. I love restaurants (I’m opinionated about them, too). And, I love to cook. I post photos of my food on Instagram, Twitter and Facebook, and even use the hashtags “#twEATs” and “#foodporn.” I like all food from around the globe, from burgers and pizza to Middle Eastern, Italian,...

“Aw, man. This is the best job ever…. The best job ever,” says John Daub with a supremely satisfied smile. He had just taken a sip of fabulous creamy onion bacon soup at a restaurant named Kokoya de Kobayashi in the city of Kobayashi in Miyazaki prefecture, on the southern Japanese island of Kyushu.

He’s not kidding. He has a great job.

Daub and his wife, Kanae, have been “working,” spending several days in the area livestreaming videos for his “Only in Japan GO” YouTube channel. It might seem like an amazingly fun gig, and obviously, it is. But don’t be fooled -- he works hard at his job.

Daub began this series of livestream episodes two days before in Miyazaki prefecture, to attend a Mango Auction. Yes, in Japan they auction off mangoes just like the tuna auctions in Tokyo’s famous fish market – the top fruit went for $5,000. For one fruit. (He posted his edited report on the $5,000 mango a week later.)

I love kaki. That's Japanese for persimmon. Not everyone knows what a persimmon is, so let me explain. Persimmons are a popular fruit that is grown through much of Asia. The Japanese call it "kaki" (kah-key). Kaki are wonderfully sweet when they're ripe, but depending on the strain of kaki, they can be bitter. I learned to love kaki as a kid growing up in Japan.

Something that can't be replicated by a "fake" Japanese restaurant in the US: Homemade Tofu served as part of a multi-course feast at Ukai, a lovely traditional Tokyo tofu restaurant. I’m still pondering the process of cultural assimilation, and how I get so frustrated when Japanese culture – especially Japanese food culture – gets appropriated by people who don’t really appreciate the culture.

My friends (and anyone who follows my social media “food porn” photos) know that I’m a snob about Japanese food. I have strong opinions on the best tonkatsu fried pork cutlets, real vs. fake sushi and Japanese restaurants staffed by non-Japanese who can’t pronounce menu items correctly. And, because I love ramen, I hate bad ramen – and in Denver bad ramen is much more common than the good stuff.

NOTE: "Changing Season" will be screened during the Colorado Dragon Film Festival on Sunday, May 22 at 12 noon. Click here for full information about the festival. You’d think after a lifetime of growing and harvesting peaches, you’d get sick of eating them. But the Masumoto family still loves peaches and serves them up every way imaginable. David “Mas” Masumoto, 62,...

It's cold outside, but it's colder in Asahi Foods' refrigerated cutting room, where stacks of cardboard and Styrofoam boxes filled with giant fish await. The fish cutter is in early on a Saturday, wearing a white lab coat and heavy rubber gloves, various razor-sharp knives at the ready. Charlene Thai, a tiny woman in a similar lab coat, hovers nearby, watching...

My most recent Denver ramen was at the original Osaka Ramen location in the RiNo district. I had the special Miso Ramen of the day with an order of kara age fried chicken. I grew up in Japan when I was a kid, and have vivid memories of bowls of ramen and soba noodles stacked high in bowls or boxes, being...