Gil Asakawa's Nikkei View | food & dining
24
archive,paged,category,category-food,category-24,paged-8,category-paged-8,wp-theme-bridge,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
April 10, 2009

WendyNOTE: This 2009 blog post on an older version of my website remains to this day (end of 2022) the most-read content I've produced. Please click here to read (and see a video) of this post wioth newer words added. While we're on the topic of pronunciation, I've been meaning to write this for a while, since Wendy's began airing TV commercials for their new Premium Fish Fillet Sandwich. The commercials seem to have stopped, but the sandwich is still available at select locations across the country. The commercial got Erin, our son Jared and me all riled up every time I saw it because it mispronounced "panko" whenever it was mentioned. Panko is the traditional Japanese breadcrumb coating for fried food, and it's become something of a hip ingredient in American restaurants and kitchens. So it's cool that Japanese food (starting with sushi a couple of decades ago) are catching on in the US and becoming mainstream. However, it irritates me that so many Americans, including the guy on the TV commercial, pronounce the word as "PAN-koe," like "pants." The Japanese pronunciation is "pahn-KOH," with the first part more like "pawn" -- almost like "punk" -- and the second like Homer Simpson's "DOH!" Here's a caveat about this rant of mine: Language evolves, and as cultures merge and are assimilated, words and pronunciation patterns change and are re-invented. I'm sure the British still think Americans are buffoons for mangling their language, mispronouncing words and using "incorrect" words like "trunk" for a car's "boot" or hood for a car's "bonnet." I'm the first to admit that I don't follow my own rules about Japanese words for other languages. I don't walk into a Taco Bell and order a "bu-RRRIT-toh." I don't order a "kwassahn" at the bakery when I want a croissant. I say "kraw-sahnt." Servers at Thai restaurants snicker when I ask if I pronounced "yum nue" (spicy cold beef salad, truly yummy) correctly. Vietnamese servers guffaw out loud when I ask if I've said "bun dac biet" (combination grilled meat over rice noodles) right. Amazingly, I always think I've nailed it, but the guffaws come anyway. And by the way, when you go to the Vietnamese restaurant for a bowl of "pho" noodle, it's NOT pronounced "foe" or even "fuh." A server explained to us that you have to add a slight upward lilt to the end of the word, as if you're asking a question. So it's, "Hi, can I have a medium bowl of fuh?" Erin and I may not get it exactly right, but the point is, we're aware of our inadequacy at pronouncing other languages, and we always try to learn and say it correctly. On the other hand, let's face it, people in other countries aren't any better at pronouncing English, so turnabout is fair play, right?
April 8, 2009

Soon doo bu, a spicy Korean stew with tofu, with chicken and kimchee Erin and I made soon doo bu jjigae, a Korean stew for the first time the other day, and had a blast cooking it up. Food is a foundation of culture, so we love enjoying different cuisines from around the world. People who follow our Twitter tweets that are marked "#twEATs" which are copied to our Facebook updates tell us we eat out too much, but what can we say? We love food! We don't just go out -- we eat in a lot more, to save money. We cook a lot of ethnic dishes at home: some Italian, Mexican ... the usual. And of course, Japanese food. But we haven't made Korean food other than cooking up pre-marinated bulgogi, the delicious thin-sliced beef that's my favorite at Korean BBQ restaurants. We just happened to have a gallon jar of spicy kimchee from my sister-in-law from Colorado Springs. Several times a year, she makes a jar of kimchee for us. We love it, though sometimes there's so much it goes quite sour before we can finish it. Koreans use old kimchee as ingredients in soups and stews, so that's what got us started. So we got this crazy idea last week to try making soon doo bu jjigae, a tofu stew that we love. We were turned on to it at a restaurant in San Francisco's Japantown called Doobu that specializes in the dish. Soon doo bu is a rich combination of a lot flavors and textures, starting with silky tofu in a spicy red chili broth, with meat, seafood and vegetables added. We thought this would be a terrific way to use some of a huge jar of kimchee that my Korean sister-in-law, Pok Sun, had given us.
March 1, 2009

Kalua Pork and Lau Lau dinners, with a bowl of saimin on the side to share, at Okole Maluna, a great little Hawai We drove an hour north from our house last night, to dine in Hawai'i. Well, not exactly Hawai'i, but an outpost of Hawai'i, in the most unlikely place: On a quiet Main Street corner in Windsor, a typical small, old-fashioned mid-western town on the plains of northern Colorado. Definitely not a tropical paradise, although inside the clean modern restaurant, you might as well be along Oahu's North Shore, or somewhere in Kauai. But Okole Maluna (Bottoms Up) isn't in the islands. The intimate restaurant is in Windsor. Erin and I love Hawai'ian food and seek it out in the few places where it's available in Colorado. Most often, we find ourselves at L&L Hawai'ian Barbecue, a Hawai'i-based fast-food chain with a franchise in the eastern Denver suburb of Aurora. We think it's a bit pricey for what you get, as well as being entirely too generous with salt on everything they serve (maybe it's needed in hot humid Hawai'i, but our palates don't require so much sodium). We've also tried 8 Island Hawai'ian BBQ in Boulder and were disappointed both by the food and the service -- especially when the staff made a bog deal of charging us 75 cents extra for a little dollop when we changed our mind on the kind of sauce we wanted on a dish. Come on, that's like charging for ketchup and mustard! And more recently, we had a very fine meal for my mom's birthday at Iwayama Sushi and Da Big Kahuna Bistro, which is as known for its sushi as for its Island vittles. Iwayama's fun, and closer. But I'd make the hour drive any day for the Kalua pork at Okole Maluna. Its deep smoky flavor is tantalizing, and it's not overly salty (hooray). It's served with two mounds of rice (for the full portion), a side of creamy Hawai'ian macaroni salad, a little bowl of Lomi Lomi salmon, which is like pico de gallo with bits of salmon mixed in, and a little serving of haupia, a conconut custard. In fact, overall, Okole Maluna is the best place in the state we've found for Hawai'ian food.
January 10, 2009

Bento Zanmai on the Hill in Boulder serves up tasty real ramen. We returned to Bento Zanmai today and got some good news: the shop, which operates out of a tiny food court on The Hill in Boulder, just across the University of Colorado campus at 13th and College, has extended its hours. The joint used to close up at 6 on weekdays and 3 on Saturdays. It unfortunately still closes at 3 on Saturdays (we got there just in time after seeing an early -- and cheap -- showing of Clint Eastwood's "Gran Torino" movie, a post to come). But it now stays open until 8 pm on weekdays. Joe Simonet, the affable young hapa who's a corporate officer of the Sushi Zanmai restaurant corporation that owns Bento Zanmai as well as Amu, the izakaya next door to Sushi Zanmai that's currently our favorite Japanese restaurant in the region, chatted with us about Bento Z.
December 15, 2008

Bento Zanmai in Boulder serves wonderful, rich ramen. OK, I can stop whining. I've been on a ramen hunt for a couple of months. But I've finally sated my jones, with a trip top Bento Zanmai on the Hill in Boulder. Unlike Los Angeles, where a row of ramen shops take up most of a block along Little Tokyo, and San Francisco's Japantown, which has a several stellar restaurants that specialize in ramen, Denver is a ramen-lover's desert island. We're stranded in a place with no ramen in sight, and we're left holding an empty bowl and a pair of chopsticks. I overstate our condition. We used to go to Oshima Ramen, but it's not as good as it was when it opened a decade ago. Plus, their ramen is pricey. We've heard about a couple of Japanese restaurants north of Denver that apparently serve ramen, but we just don't feel like driving that far. We'll make the trip someday. But when we were dining at one of our favorite restaurants, Amu, in Boulder (we live close to Boulder, so it's not so far), we were talking with the owner, Nao-san, and we groused that he should serve ramen. He said, quite nonchalantly, that he was already serving ramen. Conversation at the izakaya's bar, where he was making up people's tapas-like orders, came to a silent halt. The 10 people at the bar asked, in unison, "You make ramen? Why didn't you say so?" He explained that the ramen was available at his new restaurant, Bento Zanmai, at 13th and College in Boulder's University Hill neighborhood. He warned that the ramen was only available from 3 to 6 pm -- weird hours -- but I was ready. I wanted ramen.
December 14, 2008

The bun dac biet and noodle soup are Vietnamese specialties of Peking-Tokyo Restaurant. Erin and I had dinner tonight at a restaurant we hadn't visited in a couple of years -- it's been too long. Peking-Tokyo Restaurant is located in the southern part of the suburb of Lakewood, across town from where we live. Back a decade ago, when we both worked a few blocks from Peking-Tokyo Express, as it was called, we ate there often. It had an interesting menu of Chinese, Vietnamese and Thai dishes. Despite its name, there were only a couple of token Japanese items on the menu (the name was a holdover from the business' previous owners). Erin's favorite was a noodle soup with two kinds of noodles, the Vietnamese rice noodles that are now familiar to fans of Pho (but this was before Pho was as common and popular as it is now) and thin egg noodles like the kind you might see in Chinese lo mein, or Japanese ramen. The soup is topped off with slices of chashu pork, shrimp, chicken and chunks of crab. My favorite was bun dac biet, a combination of grilled meat served on top of cold rice noodles, lettuce and cucumbers with a side of vinegary fish sauce. The meat includes pork, chicken, beef and shrimp, and an incredible and unique treat: a stuffed grilled chicken wing, plump with pork, flavorings and clear noodles. We usually ordered Vietnamese spring rolls for appetizers, and I'd usually order Thai iced coffee or ice tea as an energy drink before such things as Red Bull existed. We've tried both the Thai and Chinese food there too, and the flavor is full and the servings substantial. But both our favorite dishes are so superior that after a while it was hard to order anything else. We liked he place so much that we got our friend John Lehndorff at the Rocky Mountain News to go and review Peking-Tokyo Express. We learned the story of the family, the Wangs, who own the restaurant. We got to know one of the daughters, Melissa, and one of the sons, Tommy. I had assumed they were Vietnamese, but it turns out they're ethnic Chinese. Tommy and Melissa's grandparents had moved to Vietnam decades ago, but the family got caught up in the turmoil of the Vietnam war and ended up coming to the US with the Vietnamese "boat people" refugees in the late '70s, when Melissa was a baby. Tommy told us the heartbreaking story of their Aunt, who was murdered by Cambodian pirates as the family escaped Vietnam.
December 11, 2008

Special ramen at Taki I'm having leftovers for lunch as I type. Really good leftovers: ramen from Taki's Restaurant, an inventive, unique and funky dive of a Japanese joint on E. Colfax Avenue and Pennsylvania in downtown Denver's Capitol Hill district. It a block from the state Capitol, and three blocks from my office. Ramen is relatively new to Taki's. The restaurant usually serves udon, the thick Japanese noodle, or soba, the thin but brittle Japanese buckwheat noodle. The owner, Hisashi "Brian" Takimoto, who usually just goes by "Taki," (I call him "Taki-san" out of respect but he's too unassuming to think he deserves an honorofic and seem embarrassed by it, just began buying fresh-made and packaged ramen noodles from a company in California, and now offers it as an option. We've been in an unrequited ramen mood for weeks. We'd heard that a new spinoff in Boulder of the great Amu (our current fave Japanese restaurant and itself a spinoff of Sushi Zanmai next door) called Bento Zanmai on the University Hill served ramen during certain hours. But we tried twice to go there and the place was closed. I checked a short list of area Japanese restaurants that serve ramen, and the only two candidates I found were in Longmont, a small town northeast of Boulder. The one place in the area thar's known for noodles, Oshima Ramen in southeast Denver, had fallen off our list over the years for being expensive, less tasty than when it opened over a decade ago, and recently, kinda dirty (never mind Westword's surpisingly naive rave "Best of Denver 2008" award). Hisashi Takimoto has operated his restaurant for 20 years.We'll make it to Bento Zanmai someday -- they serve ramen only from 3-6 pm weekdays, and from 11am-3 pm Saturdays (they close at 3 on Saturdays!) -- but for now, I've been so desperate I made a package of instant ramen at home one night last week. It actually hit the spot. So when we decided at stop at Taki's for a bite the other night after attending a reception hosted by the Consul-General of Japan to mark the birthday (Dec. 23) of Emperor Akihito, we were jonesing. When taki came out front to greet us, we accosted him: "When are you going to start serving ramen?" "I can make it for you," was the reply. We almost kissed his feet. Well, not really. Have you ever looked at the shoes of anyone who works in the kitchen of a restaurant? Gross. It turns out he'd just started serving ramen as a daily special. They'd stopped for the evening but he boiled some noodles for us anyway, and it was a real treat.
August 22, 2008

Super Cr3w, the Las Vegas-based group of b-boys that includes Asian Americans, has won the top honors for the second season of producer Randy Jackson wildly popular show, "America's Best Dance Crew," on MTV. Congrats to the six-man group. We took a break from incessant Olympics viewing to watch the live MTV season finale program last night, and were holding our breath. An astounding 39 million votes were cast for these two finalists, a reflection of how huge the hip-hop dance culture has become. We wanted the other finalists, SoReal Cru from Houston, because they're all Asian Americans, two of the members are women, and one of the members said poignantly during the season premiere that their parents expected them to be lawyers and doctors but they wanted to pursue their passion for dancing.