Good Food
Niki Nakayama, “memory keepers,” and Mori Onodera’s return
Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine. Plus: the stories of women who are keeping alive family memories of the Japanese-American internment camps.
By Evan Kleiman • • 56m ListenAgainst big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine. Plus: the stories of women who are keeping alive family memories of the Japanese-American internment camps. Also, a visit with a women-owned seaweed farm in the Bay Area.
In this episode
6 storiesKaiseki her way: Niki Nakayama’s journey
Recently the New Yorker profiled Niki Nakayama, calling her Palms restaurant n/naka the most prominent kaiseki restaurant in America.
Read the story11 minMemories of Japanese-American internment
In a haunting photo essay for Vogue called “The Memory Keepers,” Bridget Read spoke with women survivors of the Japanese internment, plus their descendants who have become custodians of their family memories.
Read the story11 minMarket Report: Green Garlic
Schaner Family Farms in Valley Center sells green garlic this time of year at the Santa Monica Farmers Market. The green garlic is pulled from the ground in early spring before the plants grow into bulbs.
Read the story8 minMori Onodera’s return to the sushi bar
The rise of sushi in Los Angeles can be seen through chef Morihiro Onodera’s professional arc, including stints at Katsu, R-23, Matsuhisa, and his own restaurant Mori Sushi.
Read the story11 minGarrett Snyder on Sushi I-Naba
LA Magazine food editor Garrett Snyder is always on the hunt for superlative sushi.
Read the story6 minA women-owned company champions California’s seaweed
Seaweed has been referred to as the new kale, and has been fashionably floating onto restaurant menus everywhere. It may be as much of a superfood as blueberries and chia seeds.
Read the story9 min
