Good Food
‘In the Weeds’: keeping family recipes alive in Little Tokyo
Chef Glen Ishii describes the chashu marinade that his grandmother started with her pre-World War II restaurant in Little Tokyo. Kept alive as one would a sourdough starter, Ishii won’t reveal the secret formula that’s served at JiST Cafe .
By Evan Kleiman • • 1 min readChef Glen Ishii describes the chashu marinade that his grandmother started with her pre-World War II restaurant in Little Tokyo. Kept alive as one would a sourdough starter, Ishii won’t reveal the secret formula that’s served at JiST Cafe. His grandmother was known for her combination, a chashu shumai that she served on Fridays. Ishii serves a Japanese version of chashu hash with sous vide eggs and potatoes for breakfast, which he recommends along with his popular Fancy French toast, made with an overnight creme brûlée.
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The full episode
6 of 6Gardening, dishwashing, fighting for fridge space- 0:00Starting the year with nutrient-rich soil, water, and sunshine
- 11:12Sponge or dishcloth? Creating zen while washing the kitchen dishes
- 20:34Sharing recipes from the African American food story
- 31:06Dakota Kim on fighting with her Korean mother for space in the fridge
- 40:20Transforming a seasonal gombo with winter greens
- 49:06‘In the Weeds’: keeping family recipes alive in Little TokyoYou’re reading this