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.
