Berry Season

By Katie Barreira

Happy June! For me, the next couple of months are all about the berries. Sure, you can get them year-round, but these finger-staining gems are entirely different animals in peak season. Not only are in-season berries at the height of juicy sweetness, they’re also much cheaper, so eat up!

One challenge with seasonal berries is that they are so perfectly ripe that they need to be eaten within a day a two. If you find yourself with ready-to-eat berries that you’re not quite able to polish off, don’t fret, just freeze!

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Yokohama: A Tale of Two Ramen Museums

By Sandy Hu

Years ago, when I was researching interesting story tidbits for a food client’s newsletter, I was amused to discover there was a CupNoodles (no space between “cup” and “noodle”) Museum in Osaka, where museum goers could produce their own custom Cup Noodles. No kidding.

Planning my first trip to Japan, I learned that a second museum was built last year in Yokohama, a short train ride from Tokyo, our home base. Who could resist?

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Easy Fish Tacos to Celebrate Summer

By Jess Ziman

I remember perusing the farmers’ market eight months ago and wistfully bidding farewell to my favorite summer produce. There are seasonal gems all year round, but without a doubt summer is the most vivacious. I was so happy to go to the farmers’ market last week and take in the renewed abundance of color and variety – fresh tomatoes, asparagus, cherries and lovely golden peaches!

To me, these tilapia tacos with peach, corn, and black bean salsa are the perfect way to welcome the season. Nothing says summer quite like a lovely ripe peach and fish tacos instantly making me feel like a sun-kissed surfer. Not only are the tacos a refreshing, yet surprisingly filling meal, but they are quick to make so you won’t have to be indoors too long, missing the sunshine.

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Our Love of Sweet and Salty

By Marilyn Hunter

Our boys adore chicken teriyaki. It’s that sweet and salty combination that can’t be beat. In fact, Ben and Nick love it so much they conned our neighborhood sushi chef, Tashi, to wrap it with rice and sesame seeds in toasted nori for a roll that’s not on the menu. We go to Tashi’s at least once a week, so chef starts rolling when he sees the boys walking through the door.

Teri means glaze and yaki means grill…it’s a glaze made from soy sauce, sake, mirin and sugar. It’s a brilliant balance of slightly sweet and salty flavors. It goes just as well on fish and beef as it does on chicken. The sauce is easy to make, but save yourself some time and buy a high-quality bottled version.

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Flour Power

By Katie Barreira

All-purpose flour is the workhorse of baking, but what about those other kinds, like pastry and cake flour? Ever wonder about the difference? It’s primarily about the protein. When protein and water combine they produce gluten, the glue of baking. Different flours have more or less protein, depending on their end use. Choosing flour with the right protein content will help your baked goods achieve the best possible texture.

When baking, always follow the recipe as written. Rather than substituting one flour type for another, look for a recipe that calls for the appropriate flour.

Bread Flour: At around 12 percent protein, this high-gluten flour gives a structured, chewy texture to breads.

All-Purpose Flour: About 10 percent protein.

Pastry Flour: About 8 percent protein – soft enough to keep your piecrust light and delicate, but strong enough to hold those flakey layers together.

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