When K.F.C. means Korean fried hamachi collar, a crawl with Mr. Chow, Baroo reviewed, a street food activist's complexities and in "Fargo" a man makes biscuits in this week's Tasting Notes.
As vegan sushi grows in popularity, a Los Angeles-based Japanese chef at the forefront of the movement talks about her mission to ‘evolve sushi’ using local produce.
Little did she know that this dance with destiny would twirl her into the culinary world of Los Angeles, transforming her into a maestro of vegan sushi.
LOS ANGELES Growing up in Saitama, Japan, Yoko Hasebe didn t dream of sushi. From the age of 7, she studied ballet and later jazz dance at the Nihon University College of Art in Tokyo. Fate brought her to California and a series of jobs at Japanese restaurants, where she found her way into the kitchen, rolling maki alongside sushi chefs such as Kimiyasu Enya at Enya and Morihiro Onodera of Morihiro.