Why We Need To Stop Labeling Asian-Latinx Food As “Fusion” Refinery29 2 hrs ago Niki Nakazawa
As the daughter of a Japanese-American father and Uruguayan mother, growing up in the predominantly white suburbs of Boston, I was often put in the position of explaining myself. Among my teachers and peers, I was considered a “cultural curiosity.” I was subject to chauvinist assumptions about my background, the foods I ate at home, and my personal interests. In reality, I was raised eating a hodgepodge of cuisines, including my Japanese-American grandmother’s fruit salad with supremed grapefruit, canned mandarin oranges, and maraschino cherries, and my Uruguayan grandmother’s steak milanesas and tortilla de papas. How all of these foods ended up on my dinner table is not straightforward and provides a window into my family members’ particular tastes. At the same time, it speaks to our shared experiences of the diaspora, migration, and cultural history. I
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This morning Clara announced that it closed a new, $30 million funding round and secured a $50 million revolving debt facility. The startup, which provides corporate cards to Mexican companies, raised funds earlier this year when it was busy launching its product. Since then, growth has proven rapid for the Mexico City-based company. TechCrunch learned […]
In a rare appearance, Tokyo’s legendary chef Yoshiteru Ikegawa owner of impossible-to-book, one Michelin-starred yakitori bar Torishiki is set to cook outside of Japan. It’s Ikegawa-san’s second time cooking in New York since he opened Torien, the upscale grilled chicken omakase concept he launched in Noho right before the pandemic hit with Mexico City-based partner Edo Lopez of Shōwa Hospitality.
Ikegawa-san will personally tame the flames of his minimalist-designed, 17-seat counter-style restaurant from May 26 through June 10 the longest period of time the chef has ever been away from Torishiki (he only cooked for a handful of days for Torien’s opening). There will be nightly seatings offered at 5:30 and 9 p.m. for the 13-course, chef’s choice seasonal skewer menu ($150). The dishes at Torien haven’t changed much since debuting last year, Ikegawa-san says, although there is now one extra skewer offered to guests. For those who haven’t dined at Torishiki, the c