Archive | Food

Foods you may not know but should eat for Lunar New Year!

Foods you may not know but should eat for Lunar New Year!

By Greg Young Northwest Asian Weekly The Lunar New Year is an ancient holiday that takes the tradition of partying down with your relatives back thousands of years. Here are some of the foods that different Asian cultures eat during their celebrations. CHINA — THE SPRING FESTIVAL Dumplings Dumplings are a famous delicacy that go […]

Read the full story

Posted in Cultures, Food, Vol 35 No 7 | 2/13-2/190 Comments

Mmm … mochi! —  A Japanese new year’s treat, a harbinger of good blessings, a choking hazard?

Mmm … mochi! — A Japanese new year’s treat, a harbinger of good blessings, a choking hazard?

By Peggy Chapman Northwest Asian Weekly If you frequent Asian markets during the year, especially around special holidays, you are probably familiar with the colorful and interesting variety of mochi, an elastic cake that is Japanese in name but multi-national in guise. In Japan, mochi plays a pivotal role in Shogatsy (new year) celebrations. For […]

Read the full story

Posted in Cultures, Features 2, Food, Vol 35 No 2 | 1/9-1/150 Comments

The power of tea

The power of tea

By Ivy Ashe Hawaii Tribune-Herald HILO, Hawaii (AP) — On the second-story porch of his Papaikou home, Mike Longo poured steaming tea from a small glass pitcher into a set of cylindrical porcelain cups painted pale yellow. “You don’t want to waste a good oolong,” Longo said, passing the cups — called aroma cups — […]

Read the full story

Posted in Food, Vol 34 No 52 | 12/19-12/250 Comments

Putting holiday dinner leftovers to use in a savory curry

Putting holiday dinner leftovers to use in a savory curry

By Meera Sodha Associated Press Indians love a festive celebration. In fact, my family loved them so much that not only would we celebrate Diwali and Holi, we’d also throw ourselves into Easter and Christmas. I even remember my mum getting excited about Chinese New Year. Christmas often was bigger for us than Diwali because […]

Read the full story

Posted in Food, Vol 34 No 52 | 12/19-12/250 Comments

Holiday samosas? — Indeed! Just add mushrooms and walnuts

Holiday samosas? — Indeed! Just add mushrooms and walnuts

By Meera Sodha Associated Press Samosas probably are India’s favorite snack. These crispy triangles are loved by everyone from Bollywood actresses to business managers and toddlers to grandmas. When I was growing up, samosas made an appearance at any significant family gathering, whether it was small and festive or a huge celebration. A week or […]

Read the full story

Posted in Food, Vol 34 No 51 | 12/12-12/180 Comments

Oregon and Washington delay crab season because of toxin

Oregon and Washington delay crab season because of toxin

PORTLAND, Ore. (AP)  — Oregon and Washington have joined California in delaying the start of their commercial crab seasons after dangerous toxin levels were found in the crabs. Officials say elevated levels of domoic acid were found in crabs in all three states. The toxin is naturally produced by microscopic algae in the Pacific Ocean, […]

Read the full story

Posted in Community News, Features, Food, Vol 34 No 49 | 11/28-12/40 Comments

Thanksgiving Recipe — Soy glazed Kabocha Squash with Japanese sesame seasoning

Thanksgiving Recipe — Soy glazed Kabocha Squash with Japanese sesame seasoning

By Alisa Fleming GoDairyFree.org Kabocha squash has the texture of chestnuts after roasting, and the sweet flavor of its cousin, the butternut squash. This is roasted with just a light coating of oil. Then when it’s done, it is mixed with a simple soy glaze made of Japanese pantry essentials – Shoyu, Mirin, Honey, and […]

Read the full story

Posted in Features 49, Food, Vol 34 No 49 | 11/28-12/40 Comments

Thanksgiving Recipe — Asian Flavored Oven Roasted Butternut Squash

Thanksgiving Recipe — Asian Flavored Oven Roasted Butternut Squash

By Thas Neen thasneen.com I often make soups using butternut squash. However, roasting them has become my new favorite way of enjoying butternut squash. I added Asian seasonings to the diced butternut squash and oven-roasted it. It turned out to be the best-tasting veggie side dish. Prep time: 5 mins Cook time: 40 mins Total […]

Read the full story

Posted in Features 49, Food, Vol 34 No 49 | 11/28-12/40 Comments

Chai from your mug turns into a holiday meringue cookie

Chai from your mug turns into a holiday meringue cookie

By Alison Ladman Associated Press We love warming spices around the holidays, which is one of the reasons we love to sip hot chai this time of year. But chai isn’t just for sipping. The rich, earthy flavors of this Indian spice blend also make great cookies. And that’s what inspired us to stir them […]

Read the full story

Posted in Food, National News, Vol 34 No 48 | 11/21-11/270 Comments

Autistic teen chef turns food aversion into cooking passion

Autistic teen chef turns food aversion into cooking passion

By Christine Armario Associated Press IRVINE, Calif. (AP) — When Chase Bailey was diagnosed with autism at age 2, his mother feared he’d never enjoy a typical childhood. Indeed, he hasn’t. Between appearances with celebrities and hosting his own cooking show, Bailey’s life feels anything but typical. During the past two years, the 13-year-old has […]

Read the full story

Posted in Food, National News, Vol 34 No 48 | 11/21-11/270 Comments

Lucky Peach cooks up easy side of Asian food

Lucky Peach cooks up easy side of Asian food

By Michele Kayal Associated Press Disney princesses reimagined as hot dogs and drunken rants by name-brand chefs are de rigueur for quarterly food magazine Lucky Peach. But a new cookbook from the journal’s editors leaves most of that on the table, favoring instead a just-campy-enough approach to Asian home cooking. Launched in 2011 by New […]

Read the full story

Posted in Food, Vol 34 No 44 | 10/24-10/300 Comments

I’m not thrilled that Asian food is trendy

I’m not thrilled that Asian food is trendy

By Tiffany Ran Northwest Asian Weekly I remember my hometown in California before it became the predominantly Korean and Chinese populated area that it is today. I remember bringing the leftovers my mother made to school and the shame I felt when the entire lunch table cleared out at the sight of my Dan Dan […]

Read the full story

Posted in Food, Vol 34 No 40 | 9/26-10/20 Comments

Feast on this — Filling up buffet-style

Feast on this — Filling up buffet-style

By Assunta Ng Northwest Asian Weekly The worst comment Chinese immigrants say about a restaurant is, not “bad food,” “ugly décor,” or “lousy service.” Simply, it is: “The customer is still hungry after eating at the restaurant.” With our relatives from Hong Kong (HK) visiting us recently, I was mindful in picking the right restaurant […]

Read the full story

Posted in Community News, Food, Lifestyle, Publisher Ng's blog, Vol 34 No 39 | 9/19-9/250 Comments

Guam Food Tours: Open for business

Guam Food Tours: Open for business

By Jojo Santo Tomas Pacific Daily News HAGATNA, Guam (AP) — After her seemingly innocuous questions eight months ago, I knew that Leslie Travis was up to something. I never realized she was letting me peep on the genesis of the Guam Food Tours. It was on my birthday last year, November 28, while I […]

Read the full story

Posted in Food, Vol 34 No 34 | 8/15-8/210 Comments

Yum! Classic Korean pancakes go easily from street food to dinner

Yum! Classic Korean pancakes go easily from street food to dinner

By Sara Moulton Associated Press Mung beans have been a staple of the cuisines of India, China, Korea, and Southeast Asia for thousands of years. And with good reason. They are a delicious and healthy source of protein and fiber. In the U.S., we tend to know them mostly in their sprouted state, and by […]

Read the full story

Posted in Food, Vol 34 No 33 | 8/8-8/140 Comments

Summer cheers for Asian beers — A world of beer—stepping out of the local to find something new

Summer cheers for Asian beers — A world of beer—stepping out of the local to find something new

By Greg Young Northwest Asian Weekly I once lived with a roommate who seemed to prefer an obscure little beer that I had never heard of before. That beer was Sapporo, a rice beer from Japan. At the time it seemed peculiar that he’d prefer that over the local, craft IPA that I’d often bring […]

Read the full story

Posted in Features 31, Food, Vol 34 No 31 | 7/25-7/310 Comments

King and queens of beans — Part 3 of the ‘Soy series’

King and queens of beans — Part 3 of the ‘Soy series’

By Greg Young Northwest Asian Weekly Soybeans could be considered the king of beans. For over 5000 years soybeans have been cultivated and used as a source of food and drugs. Emperor Shen-nung of China said soybeans are one of five sacred plants, along with rice, corn, and barley. The 20th century found versatile ways […]

Read the full story

Posted in Food, Vol 34 No 25 | 6/13-6/190 Comments

Having fun with tofu — Part two of three of the ‘Soy Series’

Having fun with tofu — Part two of three of the ‘Soy Series’

By Andrew Kim Northwest Asian Weekly Tofu has long been a staple in Asian cuisine and a favorite among vegetarians. Although I grew up eating tofu, I never thought much about where it came from or how it was made. How does a soybean turn into tofu? As part of my desire to eat healthier […]

Read the full story

Posted in Food, Vol 34 No 24 | 6/6-6/120 Comments

Food equals love (and also memories of mom) — What dish by your mom was your favorite?

Food equals love (and also memories of mom) — What dish by your mom was your favorite?

In celebration of our mothers we asked staff and colleagues what was their favorite dish prepared by their moms. Here are some appetizing responses: “It’s a simple dish, but my mom always made me omelettes growing up. She would mix the eggs in a bowl with soy sauce, fish sauce, and green onions, and then […]

Read the full story

Posted in Food, Vol 34 No 20 | 5/9-5/150 Comments

“It’s Bao Time” — Taiwanese food truck in Seattle hits the streets

“It’s Bao Time” — Taiwanese food truck in Seattle hits the streets

By Nina Huang Northwest Asian Weekly Earlier this year, Sean Jen quit his job at a consulting firm to start his own Taiwanese food truck. One of the few of its kind in Seattle, Jen wanted to honor his heritage as well as the food he enjoyed most. Growing up, food was very important to […]

Read the full story

Posted in Business, Community News, Features, Food, Profiles, Vol 34 No 20 | 5/9-5/150 Comments

Page 11234
 

Community Calendar

Subscribe to our e-news