Asian cooking Archives : TRAVEL/FOOD

Where We’re Traveling: Zicasso’s 2026 Luxury Travel Trends Report

Adventure, African safaris, Asian cooking, Authentic travel, Ireland, Luxury, Train rides, Trains, Vintage Trains, Zicasso

The 2026 travel landscape demonstrates a fundamental shift in how luxury travelers approach international exploration. No longer content with the obvious choice, today’s sophisticated travelers diversify their destinations, seek authentic experiences beyond traditional tourism centers, and optimize their itineraries for meaningful engagement rather than simple duration.

At Zicasso, travel experts have analyzed data from over 100,000 trip requests for 2026 departures to identify trends across global regions. From observing how travelers are moving beyond South Africa to discover Zimbabwe’s wildlife corridors, to seeing them bypass popular Greek islands for Ireland’s cultural heritage, we have identified how discerning travelers are reshaping the international travel landscape.

The following results of Zicasso’s 2026 Travel Trends Report show what we expect luxury travel to look like in the coming year.

Discovering Regional Alternatives to Traditional Favorites

Safari travelers are exploring beyond South Africa’s well-trodden game reserves to discover the wildlife-rich landscapes of neighboring countries. Island seekers are trading Greece’s popular summer corners for Ireland’s coastal drama and Celtic heritage. Across every major travel region, our data reveals a sophisticated shift: travelers now research multiple destinations within a region, choosing based on their specific interests rather than simply booking the most famous name.

The result benefits both travelers and destinations: visitors enjoy more authentic experiences while the positive impact of tourism spreads across multiple countries, supporting broader conservation efforts.

Regional Redistribution Highlights:

South Africa safari bookings: Declined from 36.3% to 26.6% of regional share
Tanzania: Rose to 21.9%
Zimbabwe: Increased to 16.3%
Botswana: Grew to 10.2%
Greece: Declined 4.8 percentage points as Ireland entered Europe’s top five

This pattern appears across Asia, where Thailand declined 6.7 percentage points while Japan expanded its dominance, and in the South Pacific, where New Zealand and Australia demonstrate a pendulum pattern as travelers alternate between the two countries in consecutive years.

The common thread: travelers make intentional choices based on what each destination uniquely offers.

Eastern and Northern Europe Capture Growing Interest

Beyond the established favorites of Italy, France, and Spain, European travel is expanding north and east. Travelers seek the same elements that make Western Europe appealing, such as rich history, distinctive architecture, and culinary traditions, but with a better value in mind, and the excitement of destinations still in their discovery phase.

Poland’s historic cities, like Krakow, offer an authentic and accessible European atmosphere. Wales delivers dramatic coastlines and medieval castles at a density unmatched anywhere else. Sweden attracts those drawn to Scandinavian design, sustainable travel practices, and Nordic natural beauty. These destinations now provide the infrastructure and luxury hospitality that once distinguished only Western European classics, while maintaining an authenticity that comes before tourism saturation.

Fastest-Growing European Destinations:

Poland: +229%
Wales: +226%
Sweden: +143%
Czechia: +94%
Norway: +82%

The appeal extends beyond individual countries to how they connect. Scenic trains between Prague and Krakow, short flights linking Scandinavian capitals, and scenic drives through Alpine passes allow travelers to experience multiple cultures within a single trip. This compact geography aligns perfectly with the trend toward multi-destination efficiency, letting you explore three distinct European countries in the time traditional itineraries devoted to one.

Japan Continues Its Rise as a Premier Asian Destination

Japan demonstrates how the right combination of factors can drive sustained growth rather than the typical boom-and-plateau pattern. The country rose from rank 9 globally to rank 6, capturing more than one-third of all Asian luxury travel. Rather than showing signs of saturation, Japan’s appeal continues to expand as more travelers discover its depth.

Japan’s cultural richness and natural beauty within a compact, highly efficient geography drive the interest. Bullet trains connect Tokyo, Kyoto, and Osaka in under three hours. You can experience imperial palaces, mountain hot springs, and coastal villages without the extended ground transportation that complicates other Asia itineraries.

Japan’s Growth Trajectory:

Global ranking: Rose from rank 9 (2025) to rank 6 (2026)
Regional dominance: Commands 34.1% of Asia luxury travel
Year-over-year acceleration: 4.4 percentage-point growth

Japan also rewards repeat visits. First-time travelers explore iconic sites like Kyoto’s temples and Tokyo’s neighborhoods. Return visitors discover regional experiences: Hokkaido’s winter landscapes, Okinawa’s subtropical islands, rural onsen towns, and regional culinary specialties from kaiseki cuisine to local sake breweries.

Where You Stay Matters

Accommodations jumped into the top 10 travel priorities for the first time, rising from rank 13 to rank 8. This shift appeared simultaneously across Europe, Africa, Asia, and the South Pacific signaling that travelers everywhere now view where they stay as integral to their destination experience rather than simply a place to sleep.

When trips become shorter and more intentional, every element gains importance. Morning rituals in a Japanese ryokan, evenings on the terrace of a Tuscan villa, nights under canvas in the African bush: these are essential components of cultural immersion.

Accommodation Priority Shift:

Previous ranking: 13th (2025)
Current ranking: 8th (2026)
Regional consistency: Entered top 10 simultaneously in Europe, Africa, Asia, and South Pacific
Movement: +5 positions year-over-year

This elevation of accommodations complements other 2026 trends. As travelers combine multiple destinations into efficient itineraries, the quality of each element matters more. Where you rest and recharge becomes as thoughtfully curated as the experiences filling your days.

Planning Your 2026 Journey

Luxury travel in 2026 rewards those who approach planning with intention and insight. Whether you’re drawn to Eastern Europe’s emerging destinations, seeking regional alternatives to traditional favorites, or looking for efficient multi-country itineraries that maximize your time, understanding these trends helps you craft journeys that reflect an evolved approach to travel.

A full version of the report can be found in their comprehensive PDF document.

If you’re ready to explore how these trends might shape your travel plans, or looking for inspiration for your next adventure, our travel specialists can help create a custom experience tailored to your interests, needs, and travel goals. Contact Zicasso to begin planning your next extraordinary journey.

Experience Two of the City’s Top Lunch Spots

Asian cooking, Chicago restaurants, Mediterranean, Restaurants, Sushi

Ready for a new take on lunch? Enjoy the vibrant flavors of the Mediterranean in Chicago’s Gold Coast neighborhood at Somerset Viceroy Chicago or opt for the sophisticated artistry of modern Japanese cuisine in the West Loop at Nobu Chicago. Our suggestion? Try both.

Somerset at Viceroy Chicago (1118 N State St., Chicago, IL

The Somerset Burger. Photo credit Viceroy Chicago.

Located in the heart of the Gold Coast, Viceroy Chicago’s signature restaurant, Somerset, embodies the motto of “Bright Flavors & Gold Coast Glamour.” The menu blends old-world Mediterranean traditions with a fresh, modern edge, creating a perfect atmosphere for a business lunch or a social outing.

Beet Salad. Photo credit Viceroy Chicago.

Guests can experience the “dance of zesty harissa, smoky zaatar, and the earthy warmth of pistachio and dukkah” through a variety of shareable plates and composed dishes. Those looking for a more substantial lunch can opt for the acclaimed Somerset Burger, layered with chermoula aioli and caramelized onion, or the Crispy Pork Milanese topped with fresh arugula and parmesan. Other midday favorites include Crispy Brussels Sprouts with pumpkin seed pesto or a bubbling Lobster Mac crowned with chili crumb.

With its elegant, light-filled dining room and spacious patio overlooking State Street, Somerset offers a stylish yet relaxed setting that works as both a place for a power lunch or an afternoon escape. Paired with curated wines and inventive cocktails, Somerset transforms every midday meal into a vibrant celebration of flavor, culture, and connection. Lunch is served Monday through Friday from 11 a.m to 3 p.m.

Reserve HERE

Nobu Chicago (854 W Randolph St, Chicago, IL)

Nobu Chicago Bar Lounge. Photo credit Nobu Chicago.

For a truly elevated midday experience, Nobu Chicago offers a Prix Fixe Lunch Menu available weekdays from 11:30 AM to 2:30 PM. For a set price of $40, guests can embark on a three-course culinary journey, selecting from signature Nobu favorites like Yellowtail Jalapeño or Tuna Sashimi Salad for the cold course, followed by a hot dish such as Rock Shrimp Tempura Creamy Spicy or Wagyu Sliders. Complete the experience with a decadent dessert like the Whisky Cappuccino.

Rock Shrimp Tempura at Nobu Chicago. Photo credit Nobu Chicago.

Beyond the prix fixe, the full lunch menu presents a wide range of options for every palate. Guests can indulge in renowned dishes like the Black Cod with Miso or explore the extensive sushi and sashimi selection, including specialties like Crispy Rice with Spicy Tuna.

Nobu Chicago Sushi Bar. Photo credit Nobu Chicago.

For a comprehensive tasting, the Signature Bento offers a curated selection of some of Nobu’s most celebrated dishes. In addition to its acclaimed dining, Nobu Chicago’s appeal was highlighted by Travel + Leisure readers, who named it one of the “10 Favorite Hotels in Chicago of 2025” for its prime location for dining and shopping in the Fulton Market District.

Reserve HERE

Top photo: Yellow Sashimi with Jalapeno. Photo credit Nobu Chicago.

Blue Peak Villa Debuts with Qing Dynasty Lineage and Rare Chinese Regional Dishes

Asian cooking, Restaurants, Uncategorized

An extraordinary new chapter in Chinese cuisine arrives on the Lower East Side. Blue Peak Villa, located at 200 Allen Street, opens this May, introducing New Yorkers to rare and regionally inspired Chinese dishes deeply rooted in a culinary lineage that dates back to the Qing Dynasty.

Led by Executive Chef Jian Wu, whose family cooked for Empress Dowager Cixi, Blue Peak Villa offers a dining experience where the forgotten flavors of China’s past are revived with modern elegance. The restaurant occupies the lower level of a two-floor concept, while the street-level space, Zhong Guo Xiao Long Bao, delivers everyday Chinese comfort foods crafted with the same masterful techniques.

At Blue Peak Villa, diners encounter a menu unlike anything else in New York — a curated journey through China’s mountainous landscapes and river valleys.

Signature dishes include:

Golden Egg in Cast Iron Pot: A theatrical dish with roots over a century old, updated with premium ingredients and finished with a dramatic flame tableside.
Caramelized Pork Ribs with Black Vinegar: Featuring an unexpected rice-based “cheese pull,” nodding to traditional textures while surprising the palate.
Blue Peak Signature Fish: Delicate fillets stir-fried with egg directly at the table, creating a bone-free, melt-in-your-mouth experience.
Kweichow Sour Soup with Beef: A bold, palate-awakening dish featuring tender beef and a rare variety of intensely sour tomatoes native to the Guiyang region.
Yunnan Style Chicken: Aromatic, spicy, and served with silky mashed potatoes for an earthy, rich flavor.
Corn Ice Cream: A playful dessert layering sweet corn, fine bread shreds, and creamy ice cream.

Inspired by the natural beauty of China’s mountains and rivers, Blue Peak Villa’s atmosphere is intimate and elegant, blending natural materials with a contemporary aesthetic. The dining mood is best captured in three words: warm, adventurous, refined.

Chef Wu’s journey spans decades of study across China’s regions, distilling local techniques and traditions into a menu that balances authenticity with invention. His craftsmanship, passed down through generations, brings an unmatched depth to every dish.

Just upstairs, Zhong Guo Xiao Long Bao invites diners to enjoy freshly wrapped soup dumplings, spicy wontons, and signature noodle dishes — all priced around $10, making masterfully crafted Chinese cuisine accessible to all.

Blue Peak Villa is now accepting walk-ins and Resy reservations. Follow along at @bluepeakvilla.nyc for opening updates.

Phoenix New Times: The 10 best Chinese restaurants in Phoenix, Arizona

Asian cooking, Chinese, Phoenix

https://www.phoenixnewtimes.com/restaurants/best-chinese-restaurants-in-phoenix-arizona-20710414

Phoenix New Times: Phoenix chef Yotaka ‘Sunny’ Martin of Lom Wong wins James Beard Award

Asian cooking, James Beard Awards, Phoenix, Regional & Ethnic, Restaurants

https://www.phoenixnewtimes.com/restaurants/phoenix-chef-wins-james-beard-award-21950848

Experience the Heart of Korean Home Cooking

Ahnest Kitchen, America's Test Kitchen, Asian cooking, Korean Cuisine

A Mother-Daughter Love Story in 100 Recipes, Where Every Step of the Cooking Process is an Expression of Love

“Umma offers a jaw-dropping master class on Korean home cooking brought to you by a mother and daughter duo whose passion for Korean cuisine comes second only to their devotion to each other. You will love this book and fall in love with the women who made it.” Joanne Lee Molinaro, James Beard Award winner and creator of The Korean Vegan.

ASian food — Photo courtesy of America’s Test Kitchen/Kritsada Panichgul.

America’s Test Kitchen (ATK) is proud to announce the highly anticipated release of Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes by Sarah Ahn and her mother Nam Soon Ahn. Set to hit shelves on April 1, 2025, this heartfelt cookbook captures the flavors, traditions, and stories of multigenerational Korean cooking.

When ATK social media manager Sarah Ahn started her website Ahnest Kitchen to showcase her mother’s cooking via real-time videos of their home life, her work resonated with millions on Instagram and TikTok. Ahn’s experience living at home with her immigrant parents, reconnecting to her heritage, experiencing her mom’s love through her cooking, and the recipes that reflect the heart of Korean cuisine had a deep impact on her followers.

@ahnestkitchen
Your parents love you even if they don’t say so #koreanfood #koreanmom #asianparents
♬ Healing – Soft boy

Now, in this 384-page deep dive into Korean home cooking, mother and daughter share decades of wisdom and techniques that help anyone cook like a Korean umma with approachable chapters that cover essentials such as building a Korean pantry and over 100 recipes that range from simple banchan and savory soups to comforting rice and noodle dishes, kimchi, street foods, desserts, and more.

Every recipe has a story, some profoundly moving (read A Conversation about Kimchi and Life on page 123) as Nam Soon shares memories of her own mother’s cooking in Korea while Sarah ties foods to family life and growing up in Southern California. Few cookbooks offer such a level of intimacy and candor, and few combine such rigorously tested technique with such rich narrative—a testament to the fact that every small step of the cooking process is an expression of love.

Accompanied by vibrant photography, Umma isn’t just a cookbook—it’s a heartfelt tribute to the love, resilience, and culinary legacy of the women who have shaped cuisine: the Korean umma.

Angel Hair Mixed Cold Noodles

Angel Hair Bibimguksu 엔젤 헤어 비빔국수 (angel hair bee-beem-gook-ssoo)

Serves 4 to 6; Total Time: 50 minutes

Sarah 세라

I started Ahnest Kitchen in 2018 during my “quarter-life crisis.” I was very unhappy and unfulfilled in my first full-time job, and I hoped this wasn’t something that I just needed to get used to and accept as an adult. During those years, one thing made me feel fulfilled: Umma’s food. It wasn’t just the taste and flavor that comforted me; the process of making these dishes also fascinated me. Learning and replicating the recipes felt like therapy, and sharing and cooking these recipes for others brought me joy, just as it does for Umma.

This newfound practice was exactly what I needed during this phase of my life, and it eventually motivated me to collect all of Umma’s recipes to keep forever.

Initially, I documented them in my notebook until I decided to upload them online to share with enthusiastic cooks around the world. Soon enough, people took notice of our work, and traction followed. We eventually received our first opportunity to collaborate with a Korean food brand we both grew up with. Umma and I felt beyond excited and determined to develop a unique recipe that would not disappoint. When we took our first bites of the final dish—after multiple rounds of testing and critiques—we both nodded in agreement and said, “This is it!”

That very dish was this unique noodle masterpiece, which relies on gochujang to create a sauce that delivers the perfect balance of spice, tang, and sweetness. Here we opt for angel hair pasta instead of somyeon (thin wheat noodles) for a different flavor and texture, as well as added convenience.

Umma’s Kitchen Wisdom

I use a mandoline to slice the cabbage about ⅛ inch thick. You can substitute fish sauce for the tuna extract sauce: Use 2 tablespoons fish sauce and reduce the sugar to 2 tablespoons.

Ingredients

½ cup (176 grams) gochujang
½ cup maesil cheong (plum extract syrup)
¼ cup tuna extract sauce
¼ cup distilled white vinegar
¼ cup toasted sesame oil
3 tablespoons minced garlic
3 tablespoons sugar
2 tablespoons gochugaru
12 ounces (340 grams) angel hair pasta
3 Persian cucumbers (240 grams), cut into 3‑inch matchsticks, divided
4 cups (226 grams) very thinly sliced green cabbage, divided
4 teaspoons sesame seeds, toasted
2 or 3 hard-boiled large eggs, halved
Lemon wedges

Directions

1. Whisk the gochujang, maesil cheong, tuna extract sauce, vinegar, oil, garlic, sugar, and gochugaru together in a large bowl; set aside.

2. Bring 2½ quarts water to a boil in a large, wide pot. Add the pasta and cook, stirring occasionally, until softened, about 4 minutes. Drain the noodles and rinse under cold running water until chilled. Drain and gently squeeze the noodles to remove excess liquid.

3. Add the pasta, two-thirds of the cucumbers, and two-thirds of the cabbage to the bowl with the sauce. Using your gloved hands, gently toss the mixture until the noodles and vegetables are evenly coated with the sauce. Divide the pasta among individual serving bowls. Spoon any sauce left in the mixing bowl around the pasta, then sprinkle with the sesame seeds. Top with the remaining cucumber, remaining cabbage, and egg halves. Serve with lemon wedges.

Photos courtesy of Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes (America’s Test Kitchen)

Cover photo courtesy of America’s Test Kitchen/Kritsada Panichgul.

JAPAN: THE VEGETARIAN COOKBOOK by Nancy Singleton Hachisu

Asian cooking, Cultural Immersion, Phaidon

Nancy Singleton Hachisu dives deep into the Japanese food scene, having married a Japanese farmer and learning the intricacies of cooking various vegetables and other ingredients that most of us aren’t familiar with.

The author of several cookbooks including Japanese Farm Food, winner of the Gourmand World Cookbook Awards 2012: USA Winner for the Best Japanese Cuisine Book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, and Food Artisans of Japan, Hachisu is meticulous in her receipt development and helping us understand the intricacies of Japanese gastronomy. Her latest is Japan: The Vegetarian Cookbook (Phaidon 2023).

For those who want to learn, Hachisu’s recipes require attention to detail and buying foods we may have trouble sourcing. But the results, for those who like a kitchen challenge, are well worth it and as someone who has been following Hachisu and using her cookbooks for years, I can assure you it gets much easier.

It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to Japan to stay there just for a year and immersed herself in Japanese food culture. Love intervened and after meeting an organic farmer, she married and moved to the rural Saitama Prefecture.

That was more than 30 years ago, time enough for Hachisu to raise a family in an 85-year-old traditional Japanese farmhouse and become proficient in both culture and cooking.

The book is so very niche that it’s almost like being in her kitchen and on her farm, giving us an amazing insight into a tiny slice of Japanese farm culture.

CHILLED UME-TOFU SQUARES IN DASHI

Preparation time: 30 minutes, plus 2-3 hours pressing and chilling
Cooking times: 10-15 minutes
Serves: 4 squares
Vegan, Dairy-free, Nut-free

Junsai, harvested from ponds from May to September, are baby water lily buds called “water shield” in English. They have a natural gelatinous covering so add a cool, slippery element to summer dishes. They might be available at Japanese markets, otherwise just omit or substitute with blanched julienned green beans or cooked edamame. Salted sour “plums” (umeboshi, see page 350) have been prepared in Japan for a millennium, since the Heian period (794–1185), and are purported to have many health-improving qualities, including aiding digestion and combatting summer fatigue during the rainy season. The combination here makes a subtle, but lovely little bite.

INGREDIENTS

• 101⁄2 oz (300 g) cotton tofu or Japanese-style soft block tofu • 1 tablespoon hon kuzu
• 2 medium umeboshi
• Canola (rapeseed) oil, for greasing the pan
• Generous 3/4 cup (63/4 fl oz/200 ml) Konbu Dashi
• 1⁄2 tablespoon shoyu
• A pinch of flaky sea salt
• Scant 1⁄2 cup (31⁄2 fl oz/100 ml) baby water lily buds
• Boiling water

DIRECTIONS

Place the tofu on a dinner plate and weight with a small cutting board for 1 hour.

Smash the kuzu to a fine powder in a Japanese grinding bowl (suribachi, see page 354). Squeeze the tofu by handfuls to express excess moisture and drop into the suribachi. Mash into the kuzu until well incorporated.

Cut out the umeboshi pits (stones) and discard. Finely chop the umeboshi and fold into the smashed tofu.

Dampen a folded-up piece of paper towel with the oil and grease the bottom and sides of
a 5 1⁄2 × 4 1⁄2 × 2-inch (14 × 11 × 4.5 cm) nagashikan mold (see page 353) or a 4 3⁄8 × 8 1⁄2-inch (11.5 × 21 cm) loaf pan (bottom lined with parchment paper). Scrape the ume-tofu mixture into the pan and rap smartly on the counter to eliminate air pockets and make sure the tofu is evenly distributed into the pan.

Set a bamboo steamer over a large wok filled one-third of the way with water and bring to a boil. Place the pan in the steamer, cover, and steam over high heat for about 10 minutes until set. Remove from the steamer, blot off accumulated moisture, and lay a piece of plastic wrap (cling film) on the surface. Refrigerate for at least 2 hours to chill.

In a small saucepan, stir the dashi, shoyu, and salt together over medium heat to dissolve the salt. Transfer to a small bowl and refrigerate for 1 hour to chill.

Place the junsai in a wire-mesh sieve and pour boiling water over for 10 seconds. Refresh
by running the sieve under cold water. Shake off excess water and set the sieve over a bowl to drain. Store in the fridge for 1 hour to chill.

Unmold the umedofu, cut into 4 squares, and place each on a small shallow individual dish. Stir the junsai into the cold dashi and spoon around the umedofu. Serve immediately as a light, palate-cleansing bite.

NYTimes: The 25 Most Influential Cookbooks From the Last 100 Years

Asian cooking, Books, Chefs, Desserts, Farm-to-Table, Gastronomy, Gourmet, Healthy eating, Historic foodways, Indian Food, Italian Cuisine, Mediterranean, Michelin, Michelin Star, Persian food, Pizza, Regional & Ethnic, Restaurants, Southern cuisine, Thai, Vegetarian

The 25 Most Influential Cookbooks From the Last 100 Years https://www.nytimes.com/2024/11/15/t-magazine/most-influential-cookbooks.html?smid=nytcore-android-share

Maangchi’s Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine: Authentic Korean Recipes for Every Home Cook

Asian cooking, Cycling, Uncategorized

Have a yen for mandu (Korean dumplings), bingsu (shaved ice with red beans and fruit), and traditional kimchi (tongbaechu-kimchi)? Two cookbooks by Emily Kim, better known as Maangchi (Korean for hammer and pronounced MAHNG-chee) opens up the world of Korean cuisine, making it easy for home chefs to cook their favorite dishes in their own kitchens.

Maangchi, a YouTube star with 6.4 million followers, didn’t plan on becoming a celebrity chef.

But we’re glad she did because now we can cook Korean at home.

The New York Times described her as “YouTube’s Korean Julia Child,” calling Maangchi’s Big Book of Korean Cooking as one of the Best Cookbooks of Fall 2019 while Bon Appetit listed it among the “Fall Cookbooks We’ve Been Waiting All Summer For.” Publishers Weekly called Maangchi’s cookbook Real Korean Cooking, “an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine.”

Whether you want to dive deep into Korean cookery or keep it casual, Maangchi offers both essential techniques, pantry list, and a wide array of recipes. can watch 560–and counting videos–to learn how to make many of her dishes.

Chamchijeon (Tuna Pancakes)

1 5-ounce can of tuna
¼ cup chopped onion
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg, beaten
1 tablespoon toasted sesame oil
2 tablespoons flour if using non-Korean tuna (1 tablespoon if using Korean tuna)
2 tablespoons canola oil

Strain out the liquid from a can of tuna and place it in a bowl.

*tip: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out

Add all ingredients except canola oil and mix well.

Heat up a non-stick pan and spread 1-2 tablespoons canola oil.

Scoop a spoonful of the tuna mixture with a spoon and place it on the heated pan.

Press slightly and round the edges with the spoon.

Make 6 small size pancakes with the tuna mixture.

When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown.

Total cooking time is 3-5 minutes.

Transfer the cooked pancakes to a serving plate and serve with rice.

Pan Fried Tofu with Spicy Sauce (Dububuchim-yangnyeomjang)

“Among the side dishes made with tofu, Korean pan-fried tofu with seasoning sauce is one of the easiest to make and a favorite among all Koreans,’” says Maangchi about this recipe. “With just one block of tofu, you can create a delicious side dish in 10 minutes! The flavorful sesame oil, toasted sesame seeds, soy sauce, garlic, minced onion, and green onion come together to enhance the taste, making it a very popular side dish.

“When I lived in Toronto, Canada, I often went to the St Lawrence farmers market on the weekend. It was in a big building, and in the basement there was a store where people were lining up every weekend to buy some special tofu. My friend was a regular customer at the store, so she let me taste it when she bought it. I was very surprised!

“Firstly, because it was so expensive, and secondly because it was a very simple tofu recipe. They were selling the tofu cubed and cooked with sauce for $7.99! The sauce was made with soy sauce and sugar or maple syrup.It seemed like a very easy recipe to make. I took my friend to a Korean store and bought a package of tofu for 99 cents. We came home and we cooked it together.

“She was very happy and since that time, she has been doing all kinds of experiments with her favorite tofu side dish. She invents her own sauce these days. : )Shortly after I started my YouTube channel, I posted this recipe along with a video, and now I have remade it with more precise measurements and updated proportions.Enjoy making it deliciously!”

Serves 3 to 4

1 block of tofu
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons gochu-garu (Korean hot pepper flakes)
1 garlic clove, minced
2 tablespoons finely chopped onion
2 green onions, chopped
2 tablespoons toasted sesame oil
½ teaspoon sugar (optional)
1 tablespoons toasted sesame seeds

Prepare the Sauce:

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu:

Cut the tofu into 8 equal pieces, each about ¼ inch thick.

Pat each piece of tofu dry with a cotton cloth or paper towels.

Cook the Tofu:

Heat the vegetable oil in a skillet over medium-high heat.

Add the tofu pieces one by one to the skillet. Be sure not to crowd them, so they don’t stick to each other. Turn down the heat to medium and cook for about 5 minutes, until the bottom turns crunchy and golden brown.

Flip the tofu pieces with a spatula and cook for another 5 minutes until both sides are light golden brown and crunchy.

Serve:

Transfer the cooked tofu to a serving plate.

Drizzle the seasoning sauce evenly over each piece of tofu.

Add seasoning sauce

Sprinkle with toasted sesame seeds and some additional chopped green onion.

Sprinkle sesame seeds

Serve with rice as a side dish.

Announcing the James Beard Award Winners 2023

Artisanal, Asian cooking, Bakeries, Bakery, Historic foodways, Historic Restaurants, Indian Food, Italian Cuisine, James Beard Awards, Regional & Ethnic, Restaurants, Southern cuisine, Vegetarian

Sherry Pocknett, Sly Fox Den Too, Charlestown, RI – ©️ 2023 Galdones Photography/JBF

The best chefs, restauranteurs, bakers, and those representing wine and beverage servers, hospitality providers, and humanitarians working at giving back to their communities were in Chicago this last weekend for the 2023 James Beard Foundation Restaurant and Chef Awards, presented by Capital One and held at the historic Lyric Opera of Chicago.

The awards presentation was co-hosted by Eric Adjepong, chef, author, and host of Alex vs America; Esther Choi, chef and owner of mŏkbar and ms.yoo; Gail Simmons, author, producer, and Top Chef judge; and Andrew Zimmern, James Beard Award winner, TV personality, chef, writer, and social justice advocate. 1,500 guests were in attendance at the Lyric Opera of Chicago. Built in 1929, with an outstanding Art Deco interior, it’s the second largest opera house in the U.S.

Junghyun Park, Atomix, New York, NY – ©️ 2023 Galdones Photography/JBF

Additional presenters included Mashama Bailey, James Beard Award–winning chef and restaurateur, The Grey; Chris Bianco, James Beard Award-winning chef and restaurateur, Pizzeria Bianco; Monti Carlo, TV personality, food writer, and host of the Food Network’s Help My Yelp; Sarah Grueneberg, James Beard Award-winning chef and restaurateur, Monteverde; Tahiirah Habibi, sommelier, founder of The Hue Society, and James Beard Awards Committee member; Carla Hall, cookbook author, chef, and TV personality; Tanya Holland, chef, author, James Beard Foundation trustee, and Awards Committee Chair; and Erick Williams, James Beard Award-winning chef, and restaurateur, Virtue Restaurant; among others.

“Congratulations to the exceptional winners of this year’s Restaurant and Chef Awards—whose incredible achievements and dedication to culinary excellence have left an indelible mark on our industry,” said Clare Reichenbach, CEO of the James Beard Foundation.

. “As we celebrate, it’s important to acknowledge the significant work that these accomplished restaurants and chefs have done to push American food culture forward—using their immense creativity, passion, and talent to create extraordinary experiences on behalf of others. Thanks to them, our food future is bright, indeed.”

Friday Saturday Sunday, Philadelphia, PA – ©️ 2023 Galdones Photography/JBF

“As we celebrate the second year of the new awards process, we were thrilled to witness the remarkable talent showcased by our 2023 nominees and winners, who represent the true diversity of gifted chefs and outstanding restaurants that exist across the industry,” said Holland. “I am deeply appreciative to the committee members for their thoughtful deliberations that were instrumental in recognizing and honoring some of the brightest and most innovative minds in our industry.”

“On behalf of the committee, we are excited for all of this year’s Restaurant and Chef Award winners,” said Adrian Miller, Restaurant and Chef Awards Committee Chair and Allecia Vermillion, Restaurant and Chef Awards Committee Vice-Chair. “We are thrilled to celebrate excellence exemplified by the quality and diverse restaurants and chefs who play a pivotal role in shaping our country’s vibrant culinary landscape.”

Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA – ©️ 2023 Galdones Photography/JBF

“As a chef, it is a privilege and an honor to co-host this year’s Restaurant and Chef Awards,” said Adjepong. “Thank you to the Beard Foundation for giving us this opportunity.”

“To play a key role in celebrating our fellow chefs and restaurateurs has been such a joy,” said Simmons.

“Congratulations to this year’s winners. Your work makes us proud to be a part of our country’s independent restaurant industry,” added Zimmern.

The voting process for all Restaurant and Chef Award categories can be found here, and the process and eligibility for each category can be found on the Awards’ policies and procedures page, as well as here. 2023 James Beard Restaurant and Chef Award Winners.

The James Beard Awards, considered to be among the nation’s most prestigious honors, recognize exceptional talent in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. Established in 1990, with the first ceremony taking place in 1991, the Restaurant and Chef Awards is one of five separate recognition programs for the Awards.

Bar Leather Apron, Honolulu, HI – ©️ 2023 Galdones Photography/JBF

Outstanding Chef

Rob Rubba, Oyster Oyster, Washington, D.C.

Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water

Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water

Friday Saturday Sunday, Philadelphia, PA

The Quarry, Monson, ME – ©️ 2023 Galdones Photography/JBF

Best New Restaurant Presented by BentoBox

Kann, Portland, OR

Outstanding Restaurateur

Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street, and others), Philadelphia, PA

Tim Flores and Genie Kwon, Kasama, Chicago, IL – ©️ 2023 Galdones Photography/JBF

Emerging Chef Presented by S.Pellegrino® Sparkling Mineral Water

Damarr Brown, Virtue, Chicago, IL

Outstanding Bakery Presented by Guinness

Yoli Tortilleria, Kansas City, MO

Outstanding Pastry Chef or Baker

Margarita Manzke, République, Los Angeles, CA

Outstanding Hospitality Presented by American Airlines

The Quarry, Monson, ME

Outstanding Wine and Other Beverages Program

OTOTO, Los Angeles, CA

Olivia Watkins (left), Karen Washington – Humanitarians – ©️ 2023 Galdones Photography/JBF

Outstanding Bar Presented by Hilton

Bar Leather Apron, Honolulu, HI

Best Chefs Presented by Capital One (by region)

Best Chef: California

Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

Tim Flores and Genie Kwon, Kasama, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI

Best Chef: Mountain (CO, ID, MT, UT, WY)

Kris Komori, KIN, Boise, ID

Best Chef: New York State

Junghyun Park, Atomix, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Sherry Pocknett, Sly Fox Den Too, Charlestown, RI

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Vince Nguyen, Berlu, Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Natalia Vallejo, Cocina al Fondo, San Juan, PR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Terry Koval, The Deer and the Dove, Decatur, GA

Best Chef: Southwest (AZ, NM, NV, OK)

Andrew Black, Grey Sweater, Oklahoma City, OK

Best Chef: Texas

Benchawan Jabthong Painter, Street to Kitchen, Houston, TX

America’s Classics – ©️ 2023 Galdones Photography/JBF

Humanitarian of the Year Award

The 2023 Humanitarian of the Year Award honorees are the co-founders of the Black Farmer Fund: social entrepreneur and impact investor Olivia Watkins, and farmer and activist Karen Washington.