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This is the everyday Vietnamese pickle that you've seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

>> masa: [ speaking japanese ] >> ishi: yeah. >> catherine: nice to meet you! >> ishi: [ speaking japanese ] >> masa: thank you! tony, tony. >> anthony: pleased to meet you. catherine is masa's daughter. california raised, but a frequent visitor to the family home. she and her grandmother are preparing some familiar comfort foods to celebrate masa's homecoming. >> masa: [ speaking japanese ] >> anthony: motsuni is a slow simmered stew of pork tripe, konnyaku, daikon, green onions, and miso. >> catherine: [ speaking japanese ] >> masa: very different food, right? this is the country food. [ lau...

>> tentacle and demon manga. >> and demon. >> there is tentacle and demon anime. >> mm-hmm. >> a lot. >> ah, that looks good. >> for dinner there's katsuo tataki, fresh bonito seared quickly over a flame arranged in bite sized pieces garnished with daikon, fresh greens, sprouts, and ponzu. toshio comes here often for the tomato nabe, commonly a favorite of sumo wrestlers as part of a weight gain diet. basically it's a hot pot of meat and vegetables. chicken, pork, beef, fish balls keep getting fed into the pot, usually alongside much beer and rice. adding that much needed bulk up factor is so ...

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.