A Sushi Maniac Serves Me an Oishii (Delicious) Day in Osaka

my attempt sushi Collage

I’ve just failed miserably at my first attempt to form a compact ball of sushi rice. But my teacher, Koichi, an Osaka brain surgeon by day and sushi aficionado on the weekend, reassures me that it takes years to perfect this art. He lets me smoosh some fresh wasabi root on a nifty grater made of shark fin, instead. “Grind it in circles, but not too fast,” he counsels. “Too high a temperature will spoil the flavor.”

I found my way to his compact kitchen through the Kansai Volunteer Guides’ website, where Koichi, who wants to practice his English with foreign visitors, mentions his love of sushi and desire to share its history with travelers. I’ve had previous memorable experiences with Kyoto Free Guides and Tokyo Free Guides and the prospect of learning more about my favorite food–sushi–during my brief stay in Japan was irresistible. I didn’t realize this tour was going to be so hands-on.

We started with lunch of traditional Osaka style pressed sushi at a 200-year old restaurant, which is currently situated in the middle of a noisy, colorful shopping street. (Website of Fukusushi restaurant is only in Japanese.)

My Osaka sushi guide, Koichi-san

My Osaka sushi guide, Koichi-san

As we enjoyed our lunch of Osaka style hakozushi, which is formed by pressing rice and prepared fish in a wooden box, Koichi explained a little about the history of sushi, which spans hundreds of years in Southeast Asia and Japan, and was originally a technique of preserving rice and fish by fermentation. The nigiri sushi using raw fish that we are most familiar with (known as Edo or Tokyo style) is a relative newcomer, only about 150 years old.

Osaka sushi Collage

Without refrigeration, raw fish could not be eaten, unless it was dockside. So all the fish featured in our Osaka style lunch was cooked or cured in vinegar.  After pressing in the wooden box, the resulting large block of sushi is cut into bite-sized pieces, each with two or more varieties such as shrimp, tamago, hirame and eel. Another Osaka specialty we sampled: large rectangles of pressed and sliced mackerel wearing a delicate kombu veil.

No wasabi was in sight and Koichi said our sushi didn’t really need soy sauce. He disapproved of the thick sludge of wasabi and soy sauce I told him most Americans stir up to slather their sushi.

It's all plastic - and the fire is fake

It’s all plastic – and the fire is fake

After a detour through a “chefs’ street,” perusing shops selling every incarnation of plastic display food and ogling gleaming professional knives costing several thousand dollars, we ended up shopping for the freshest fish at — of all places — Takashimaya department store basement. Actually Japanese department store food basements are a wonderland of every possible delicacy, attractively displayed – often with sample tastes – easy dining for non-Japanese speakers – all you have to do is point.


Koichi was thrilled to find some beautiful sanma  (pacific saury), a harbinger of autumn. He could tell it was very fresh from its gleaming silvery blue skin, transparent eye, and moist tail. He put a pair in his basket along with, anago (sea eel), tai (sea bream), tuna, aji (horse mackerel) and several other ingredients.

At his condo, I met Koichi’s wife and baby daughter and Koichi demonstrated the many rituals of the sushi preparation while I watched attentively from a ringside seat. Throughout his measuring, mixing, boiling, steaming and slicing, Koichi thoughtfully shared his recipes and provided me with a steady stream of tastes.

tamago Collage

First challenge: tamago, the egg omelet. This seemingly simple inclusion in many set sushi menus back home is actually extremely difficult to make. As he poured, folded and refolded the mixture of egg, mirin, sugar and soy sauce in a series of moves in a special pan, Koichi confessed that his success rate is only about 50%. Today was a lucky day and he nailed it.

Then the eel had to be boiled, the tai skin seared, and the sanma gutted and deboned and the other fish thinly sliced. Koichi offered me a knife but I’m a little squeamish with blood and guts and, considering he works as a neurosurgeon, I figured that sharp metal objects would be better off in his seasoned hands.

I asked Koichi why he didn’t buy already prepared sushi, since Takashimaya had plenty of tempting platters. “Sushi is my hobby, “ he replied. “It’s exciting, with many small details. It’s simple, but difficult and easy to fail.”


After the buttery tuna, he served me a new taste: scallion sprouts, a delightful, palate cleanser.

scallion sprout sushi

scallion sprout sushi

As we enjoyed our dinner,  I mentioned that my favorite sushi is mirugai (giant clam). Koichi was impressed (and I was glad to be familiar with more than just California rolls). As we said our goodbyes, Koichi presented me with a book on sushi in both Japanese and English for a “fellow sushi maniac.” I can’t imagine a more thoughtful gift to end a day that was totemo oishii (totally delicious).

sushi maniac Collage

Domo arigato gozaimasu, Koichi!

Posted in Japan, Japanese food, tasting tours | Tagged , , , | 4 Comments

Chinese Carver Jimmy Zhang Makes Melons Bloom and Carrots Fly

Jimmy Zhang’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of fruit and vegetable carving. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.

Jimmy Zhang carves a rose. Photo: Anna Mindess

Jimmy Zhang carves a rose. Photo: Anna Mindess

Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”

“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes–where he met his future wife–but didn’t think his English improved much.

When he landed a job teaching Asian art and cooking in the Culinary Arts Program at Oakland’s Laney College, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”

Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang

Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang

Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes.

A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: “A dolphin sleeps with one eye open.” Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.

Watermelon carving by Jimmy Zhang. Photo: Anna Mindess

Watermelon carving by Jimmy Zhang. Photo: Anna Mindess

For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)

Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, Art Chef.

Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang

Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang

Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.

Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.”

Facebook: Jimmy Zhang, Art Chef

KQED's Bay Area Bites

A version of this piece was first posted on KQED Bay Area Bites. A big thanks to filmmaker Kim Aronson for collaborating with me. 

Posted in Chinese food, Thai food | Tagged , , , , , | 1 Comment

ZATAR – A Mediterranean Oasis Nurtures Diners with Homegrown Produce

Co-owners of Zatar, Waiel and Kelly Majid. Photo: Anna Mindess

Co-owners of Zatar, Waiel and Kelly Majid. Photo: Anna Mindess

Do you hunger for that delicious feeling of being well cared for, dining with friends who cook up flavorful dishes incorporating fruit and vegetables from their own gardens?

Then invite yourself over for lunch or dinner at tiny Zatar restaurant, tucked away on Shattuck Avenue near University in Berkeley, where meals featuring organic produce and naturally raised meats have been lovingly prepared since 2002 by Waiel and Kelly Majid.

Zatar’s cuisine can be hard to pigeonhole. Kelly Majid describes it as “eclectic Mediterranean, with dishes inspired from the region, including Syria, Lebanon and Morocco.” She adds, “We are not trying to be authentic to any one country, but rather enjoy the freedom to adjust our recipes. Our food is always Mediterranean in essence, employing ingredients like olive oil, lamb, fresh seafood, sheep’s and goat’s milk cheeses, homemade yogurt, lots of fresh herbs, and other common elements used in Mediterranean cooking across the area.”

Zatar's boreka. Photo: Anna Mindess

Zatar’s boreka. Photo: Anna Mindess

With the tantalizing aroma of sautéed onions and leeks lingering in the air, Waiel Majid sits down for a quick chat between his cooking chores. The softened greens he just prepared will be later mixed with sheep’s feta, enrobed in filo and transformed into a creamy and crunchy boreka appetizer.

Majid immediately shatters the classic image of a chef learning his skills at his mother’s knee. “My mother was a terrible cook,” he admits. “I was the youngest of nine children, and by the time I was born, she was bored with cooking for so many kids and went back to school to become a teacher, so she didn’t have much time.” Growing up in Baqubah, Iraq, a fertile, riverside area known for its citrus fruits, pomegranates and figs, Majid says, “It was natural to eat from the bounty of my family’s garden. In summer, we grew cucumbers, green beans, lettuce, tomatoes, eggplant and squash right on the riverbank.”

“I taught myself to cook so I could eat,” he adds with his characteristic deadpan delivery. Inspired by his daily job collecting bread from the village baker, at age nine, Majid built his own clay oven in the backyard to bake bread and cookies.

After high school, Majid had an opportunity to come to the U.S. for training to become a pilot.  These aviation skills were needed to fight a special war — a war against swarms of locusts that could destroy an entire field of vegetables in an hour. To save their local crops, the Iraqi Department of Agriculture recruited a group of physically fit young men to travel to Oakland, California and train to become crop dusters.

When he arrived in California in 1977, Majid spoke only Arabic, but his aviation school offered English courses to its international students. “I also got an American girlfriend to learn to speak better,” he says with the hint of a grin.

American food presented many surprises. “I was amazed that Jack in the Box was open 24 hours,” says Majid. “And one Thanksgiving, with all the families of my friends’ girlfriends, we went to five dinners of turkey and pumpkin pie.”

After graduating from aviation school, he traveled back to Iraq and assumed he would start dusting date palms. But Majid discovered that the aviation training the government had sponsored seemed in actuality to be preparation for the war with Iran. He decided to leave the country, and, saying he was going to visit a friend in London, came back to California instead. He heard later that several of his classmates ended up using their aviation skills to transport wounded soldiers, weapons and supplies for the war.

After training in aerospace mechanics, Majid worked for 15 years in California making booster rockets for the Space Shuttle. “When the company folded, 17 years ago, I decided to open a restaurant with a couple of partners in a vacant space on Shattuck Avenue that used to be a Peruvian restaurant,” Majid said. [This first incarnation was called Europa.] “Everyone thought I was crazy. Open a restaurant in Berkeley? With no experience? I didn’t care. I loved to cook.”

Zatar's mezza sampler. Photo: Anna Mindess

Zatar’s mezza sampler. Photo: Anna Mindess

An anthropology major who also grew up cooking from her garden, Kelly came in to try out Europa before her planned move to Texas to continue her studies. She loved the food Waiel prepared and later responded to a “Help Wanted” sign. A vegetarian for 15 years, all it took was one taste of Waiel’s leg of lamb for her to begin eating meat again and drop her Texas travel plans.

With seven years of restaurant experience at Europa, Waiel and Kelly decided to take it over and reincarnate it as Zatar, named for the traditional and ubiquitous spice blend of dried herbs and sesame seeds. One big change they instituted was a switch to organic, local, seasonal produce and all-natural meats.

Their richly colored dining room has only 30 seats, including two romantic window seats set with crimson pillows. Kelly and Waiel covered the old Formica tables with bold Portuguese tiles, hung up hand-beaded lamps from Damascus and decorated the walls with ceramic platters, mostly souvenirs from their trips to Italy, Spain, Morocco and Syria.

colorful plates decorate Zatar's walls. Photo: Anna Mindess

colorful plates decorate Zatar’s walls. Photo: Anna Mindess

Waiel and Kelly do all the cooking themselves, preparing everything from scratch, such as their organic yogurt. In the dining room, Kelly serves handsome platters festooned with edible flowers and piled with produce from their half-acre organic garden, which includes more than 50 mature fruit trees and a plethora of vegetables, herbs and salad greens harvested daily for Zatar’s kitchen.

Kelly admits that she and Waiel do not have training in business or PR, just a love of gardening and cooking. She recalls an evening 15 years ago when an excited diner called her over. “Where did you get this carrot?” the woman exclaimed, “Oh my God, I’ve never tasted a carrot like this.” When Kelly informed her it was from their own organic garden, the woman told her, “You must put that information on the menu!”

Zatar’s menu offers a medley of small plates to start. The mezza sampler (above) shows off their house-made hummus, lebna (yogurt cheese) and mohamara, a pomegranate, walnut and red pepper spread. Salads feature butter lettuce and mixed greens from their garden.

Kabob feast for two features veggies from the garden. Photo: Anna Mindess

Kabob feast for two features veggies from the garden. Photo: Anna Mindess

The kabob feast for two lets you sample tender leg of lamb, moist chicken and flavorful kefta (spiced ground lamb with shallots) over rice. The plate is adorned with a bounty of their grilled, garden-fresh veggies—sweet carrots, crunchy peas and beans, and a parsnip that melts in your mouth. Other dishes include warm lamb dolmas, grilled calamari and a fish tagine. Lunches feature grilled lavash sandwiches and falafel that is crispy on the outside and bright green on the inside, loaded with fresh herbs. Drinks extend the Mediterranean mood, with house-made lemonade with spearmint, tamarind with rosewater and lemon, and traditional Lebanese jalab (date syrup with rose water). Their wine list focuses on handcrafted, small-production, and sustainable family-owned wineries.

To allow the Majids family-time with their two young children, they have recently adjusted their restaurant’s schedule. In addition, they will be closed  for the month of July, during which time they will focus on writing a cookbook that incorporates recipes, gardening tips and stories from the last 17 years.

Zatar Restaurant, 1981 Shattuck Ave. Berkeley, CA, Tel: 510-841-1981. Summer hours through the end of June: Lunch: Friday 11:30 a.m.-2:30 p.m. Dinner: Friday and Saturday 5:30-9:30 p.m. Regular hours (resuming in August): Lunch: Tuesday-Friday 11:30 a.m.-2:30 p.m. Dinner: Friday and Saturday 5:30-9:30 p.m. Note: Zatar does not take credit cards, but happily accepts local checks or cash. Check Zatar’s Facebook page for updates. Special events are sometimes held on Thursdays and Sundays, and Zatar is always available for catering and private parties.

A version of this article first appeared on Berkeleyside NOSH, June 18, 2013

Posted in Immigrants' stories, Lebanese food, Middle Eastern Food, Morocco | Tagged , , , , , , | 1 Comment

Dinner with The Spice Whisperer

Vinita Jacinto

Vinita Jacinto told us to close our eyes and taste the sun, moon, stars and earth in the food she had lovingly prepared: saffron-kissed basmati rice and creamy lentils flavored with cumin and turmeric, topped with a dollop of pureed greens (including mustard, spinach, turnip and amaranth).

I had met the chef, who was born in Mumbai, grew up in Calcutta and identifies as Punjabi, when we both worked at the California Culinary Academy. For 7 years, she taught  sustainable, vegetarian, healthy cooking at CCA. I had worked there as an ASL interpreter.

Later I interviewed her for two articles: where to sample breakfasts from different cultures and how to eat with your hands for a sensuous, mindful meal.

appetizer spread

This evening’s dinner, a springtime meal to celebrate Punjabi New Year, began with a table spread with a dozen delectable appetizers, incorporating the Six Ayurvedic Tastes. Vinita’s colorful platters tempted the eye as well as the palate. She thoughtfully provided labels, as the array of dishes was new to many guests and included: stuffed eggplant with ginger and garlic, black chickpea balls, and my favorite, spiced Indian potatoes, topped with yogurt and tamarind or cilantro-mint chutney and crunchy sev noodles.

Indian potato salad

Vegetables included cooked asparagus, spinach and beets and raw radishes, jicama and cucumbers. For a new gustatory experience, Vinita encouraged her guests to sprinkle the latter with “black salt”. She warned us that the black salt (which actually had a pinkish hue), would first give off a scent of sulfur “rather like an elephant’s fart.” I tried it and after a moment’s pause, discovered it did enrich the crunchy cukes with an earthy accent.

black salt

Vinita not only nourished her guests with the dishes she had carefully prepared, but with her culinary memories and wisdom.

In the traditional Hindu kitchen, no one enters to cook until they’ve bathed and no shoes are ever worn in the kitchen. You also don’t taste what you are cooking, but intuitively can smell if something is missing. Through touch, the cook passes on her emotions, be it anger or love. My DNA transfers to you – that’s true farm to table cooking.

Her blog, The Spice Whisperer, not only shares Vinita’s recipes, but her poetic side as well, “Some read auras. I read spices.”

Spices, they resonate with me.

You pound them; roast them,

Dry them and toast them.

And they impart their essence to you No matter what!

They heal. They flavor. They whisper through our foods.

Vinita’s newest endeavor is creating customized spice blends for couples, individuals or wedding parties.

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Sushi California: 27 years as Berkeley’s Beloved Japanese restaurant with an Okinawan Twist

Chef Ryoji Arakaki prepares sushi rice

Chef Ryoji Arakaki prepares sushi rice at Sushi California on Martin Luther King Jr. Way in Berkeley. Photo: Anna Mindess

Have you ever felt at home in a café or restaurant the moment you walked in? My husband and I have been frequenting Sushi California for less than a year, but the night we discovered this cozy Japanese dining spot on Martin Luther King Jr. Way in Berkeley, we already felt like welcomed regulars.

We had just returned from a two-week trip to Kyoto, where I took cooking classes while my husband taught at a university. At night, we would wander into little family-run neighborhood restaurants. That immediate sense of shared intimacy with strangers at Sushi California resonated with our best Kyoto memories.

Chef Ryoji Arakaki has been serving sushi and other Japanese dishes to an international crowd of Berkeleyites (including students, professors and Lawrence Berkeley Lab employees) since 1986. We have probably driven past Sushi Cal (as the Chef calls it) on MLK between University and Addison hundreds of times, but with its unassuming name and façade, and its position just below street-level, like a sunken treasure, it is easily overlooked. Continue reading

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A Dozen Deaf Foodies Savor Gourmet Ghetto Tasting Tour in ASL

My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s first Deaf-owned restaurant, Mozzeria and followed up last Spring with an interview of the owners in ASL.

But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them–software developers, college professors, actors and retired folk–on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through Edible Excursions.

I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.

Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to rush the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered rude to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.

Saul's deli delights, photo courtesy Alyce Reynolds

Saul’s deli delights, photo courtesy Alyce Reynolds

With that, we headed to Saul’s Deli, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: celery seed soda.

Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve  locally made deli fare, as opposed to the former practice of flying in deli foods from New York.

Imperial Tea Court, photo courtesy Alyce Reynolds

Imperial Tea Court, photo courtesy Alyce Reynolds

Next, we ambled over to the Epicurious Garden complex and entered the regal Imperial Tea Court for a lecture on the history of tea with seven kinds to sniff and one to taste.

Chocolate heaven at Alegio, photo courtesy Ken Arcia

Chocolate heaven at Alegio, photo courtesy Ken Arcia

The most popular stop on the tour–not surprisingly–introduced the group to “the best chocolate in the world,” accordingly to Alegio’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate–instead a stimulating compound called theobromine produces a different set of effects on the body.

On our way out of Epicurious Garden, we made a quick stop at Soop for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom’s national tradition.

Monica Roccino of Local Butcher, photo courtesy Ken Arcia

Monica Roccino of Local Butcher, photo courtesy Ken Arcia

After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of The Local Butcher Shop. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).

Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson

Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson

In front of the Cheese Board Pizza Collective, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.

After a shot of caffeine and history at the original Peet’s Coffee which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at Vintage Wine, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.

And with a parting sweet scoop of gelato from Lush back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”

Related Information:
Edible Excursions’ Gourmet Ghetto tours Thursdays and Saturdays  (stops may vary).

KQED's Bay Area Bites

A version of the post was first published on KQED’s Bay Area Bites

Posted in ASL, Berkeley, Chinese food, desserts and sweets, Jewish Food, Politeness, tasting tours | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

FuseBOX Electrifies West Oakland with Chef Chang’s Korean Small Plates

photo: Anna Mindess

Chef Sunhui Chang. Photo: Anna Mindess

Odd squeaks emanate from a large bowl of choy sum (an Asian vegetable related to bok choy) as Chef Sunhui Chang massages the chopped green leaves with vinegar. It’s Monday and FuseBOX, the hot new dining spot tucked away on an industrial street in West Oakland is closed, but Chang and his crew are in the kitchen preparing pickles, kimchi, marinades and sauces that will be used throughout the week.

photo: Anna Mindess

Pre-pickled kale. Photo: Anna Mindess

“Monday is flavor day,” says Chang as he shakes up jars of kale, rice wine vinegar, garlic and bright yellow mustard. After three days, the pickled kale will be ready to eat and can theoretically last for weeks, but probably won’t — thanks to a steady stream of fans — West Oaklanders who just walk over and devotees who drive in from points north and south to sample Chang’s unique blend of traditional and innovative Korean-inspired cooking.

FuseBOX, whose name aptly conjures up the electric energy generated by its chef and his evolving explorations, opened in May 2012, serving lunches a few days a week (and recently added Saturday dinner). Yet, despite its limited hours and off-the-beaten-track location, The Bay Guardian has already named FuseBOX one of its Top 10 New Restaurants and Diablo Magazine honored Chang with a Top Chef Award.

photo: Anna Mindess

A rainbow of pickle jars fill the refrigerator. Photo: Anna Mindess

Chef Chang enters his walk-in refrigerator and sets the bottle of not-yet-pickled green kale on a shelf with 15 other colorful combinations, including red kale, bok choy, carrots with yuzu, watermelon radish and shiitake mushrooms. His menu features perennial crowd-pleasers like KFC (his spicy chicken wings), pork belly torta, house-made tofu and bacon-wrapped mochi. But seasonality dictates his selection of banchan (small side dishes) that always include several pickled items and kimchi veggies.

photo: Anna Mindess

“Hand-made” kimchi. Photo: Anna Mindess

Chang’s right hand turns bright vermillion as he scoops out the spicy red sauce that will turn his cabbage into kimchi. “The hand is important in Korean culture,” he says. “Nothing is worse than getting a cut on my finger and having to wear gloves. Then I can’t feel the food.”

Born in Korea, Chang’s earliest memory is a house filled with guests enjoying his mother’s cooking. While his mother, who hailed from a small coastal town in South Korea, was preparing her spicy fish stew, Chang sat in the kitchen watching. But when Chang was seven, the family moved to Guam, where his father found construction work.

“I fell in love when I tasted green mango pickles”

Guamanian cuisine featured fish, coconut, citrus and ignited Chang’s passionate relationship with pickles. “Kids would bring jars of pickles to school for lunch and everyone would fall all over them. The moment I tasted green mango pickles, I fell in love.”

While his mother ran her own Korean restaurant in steamy Guam, Chang watched cooking shows on TV, like Julia Child, and Great Chefs, Great Cities. He admits to feeling that the European cuisine featured on these programs was “real cooking,” while Korean food was just “home cooking.”

When Chang turned 17, he left his parents in Guam and moved to Berkeley, staying with family friends while attending two years of Berkeley High and continuing on to Cal. After his strict Catholic secondary school in Guam, Berkeley High induced a case of culture shock. What took getting used to, Chang explains, was going to a school with over 2,000 kids, the open campus at lunchtime, and seeing kids brazenly smoking cigarettes on the lawn. Cheese was another novelty. Chang explains, “On Guam we only had American and Cheddar. So Brie was new to me, as well as guacamole and sour cream. But I missed my mom’s cooking. That was the hardest thing, feeling homesick for my mom’s kimchi and pickles.”

At UC Berkeley, Chang majored in sociology but always worked in food businesses, including a bagel shop, a deli, and a liquor store, where he sold wine. After graduating in 1994, he ran the grill in an Oakland Korean restaurant and became its head chef after only a year and a half. “That really happened too early,” he muses, “I still had a lot more to learn.”

Two years later, when that restaurant closed down, Chang started a catering business “making everything, but Korean food. Back then there wasn’t much interest in Korean cuisine.” So he offered European dishes: Spanish tapas and French country classics (à la Julia Child). But “after 14 years of taking my show on the road,” Chang says, “I wanted a kitchen to call home and a space to host guests. I always had it in mind to open a place in the neighborhood where I lived and I love the rough beauty of West Oakland.”

“I bleed kimchi”

As to deciding on a Korean restaurant, Chang admits that he was “a bit hesitant, as there were not many requests to cater events with Korean cuisine. But my daughter SunIm and wife Ellen [who works alongside her husband as FuseBOX’s general manager] pointed out the deep roots and passion I have with Korean food. They told me I needed to express this and that the public is now ready to embrace Korean cuisine.”

bottom: kale, napa, bok choy crown kimchis top: green mango, shitake,  French radish pickles photo: Anna Mindess

Lower plate: kale, napa, bok choy crown kimchis; upper plate: green mango, shiitake, French radish pickles. Photo: Anna Mindess

Instead of chef’s whites, Chang wears a black T-shirt whose back screams, “I bleed kimchi.” Chang speaks of the iconic Korean staple with reverence. “Kimchi has its own journey. After four days fermenting in the refrigerator, it’s ready to start eating. But the taste will change every day. My father likes it way over-fermented – to me it’s sour and the crunch is gone. That stage is best for making kimchi stew. But actually, ours never gets to that point, because we tend to run out. Kimchi is a part of my life. I feel weird if I don’t have it for a day or two; I start missing it.”

Chang’s signature kimchi and pickles take advantage of every part of the vegetable, including the stems, roots and leaves that others often throw out, what he calls “the offal of vegetables.”

“From my days as a butcher and fishmonger, we always took the meat scraps home. I noticed that people also threw away lots of vegetable parts they didn’t like either, such as beet and radish greens, bok choy crowns, spinach stems and roots [the pink parts]. I would save them and use them for pickles or kimchi. That’s how I found that each part has its own flavor and nutrients.” Chang’s respect for his ingredients is all embracing. “After squeezing out the cabbage,” he explains, “we even save that salted water to make into ‘clear water kimchi’ with napa, daikon and ginger. It’s a palate cleanser.”

bacon wrapped mochi photo: Anna Mindess

Bacon wrapped mochi with pickled mustard seeds. Photo: Anna Mindess

Chang takes a pan from the stove and scrapes off the mahogany mixture that has been simmering for hours: chicken bones, deglazed with sake, mirin and soy. The resulting sauce will be brushed on his chicken skewers. “If I reflect on my nine months at FuseBOX,” Chang says, “I’m most proud of the amount of flavors we’re able to produce in a small space. And I hope that the recent recognition of Korean food has legs – that it’s not just a trend, but becomes part of the fabric of America.”


FuseBOX, 2311A Magnolia St., Oakland, 510-444-3100, open Wednesday-Friday 11:30 a.m. to 2:30 p.m.; Saturday, noon to 2:30 p.m. (closed some Saturday lunchtimes because of Chang’s daughter’s soccer tournaments. Call to check) and 5:30-9 p.m.

A version of this piece was first posted on Berkeleyside NOSH Feb. 28, 2013

Posted in Immigrants' stories, Korean food | Tagged , , , , | 2 Comments