Mitsuwa Japanese Gourmet Food Fair 2013

Mitsuwa Market's Japanese Gourmet Food Fair

It's time for the Mitsuwa Market's Japanese Gourmet Food Fair! Mitsuwa is a Japanese grocery store with outlets in California (Santa Monica, San Jose, San Gabriel, San Diego, Torrance, Costa Mesa and Irvine) as well as Chicago and New Jersey. Mitsuwa has regional food fairs throughout the year (such as the Hokkaido or Okinawa fair), but this has to be the biggest one.

From now til Sunday (6/13 to 6/16), Mitsuwa presents the Japanese Gourmet Food Fair at the Torrance, Costa Mesa and San Diego stores. They fly in chefs and special products from Japan for this four day delicious affair.

I went last year - see post here. I missed the special ramen last year, but this year I got in line when it opened its doors!

Luckily, this year I was met by Yumi-san from the Mitsuwa marketing department who talked to me about the fair. I don't speak Japanese so she was an interpreter and since she planned much of the fair, I appreciated her insight. Thanks Yumi!


First up, the special Sweet Pumpkin treat. You may think these are regular imagawayaki, but they are made with a very special batter. The batter incorporates tapioca flour and sweet potato flour for a more chewy texture! In addition, the fillings included traditional red bean (azuki) and unique flavors caramel and custard. I love chewy textures and these treats were delicious. ($2 each)


The chef pictured above is from Japan and came for the festival. After this festival in California, they will travel to Chicago and New Jersey for food festivals (6/20-6/23/2013). Did you know that the New Jersey store is mega big? It's the largest Mitsuwa store - complete with a free shuttle from New York! Has anyone gone to the NJ store?


These are popular Maki Dora or Rolled Dorayaki from the Anchin-do Shop in Japan. Oh my goodness. Besides being so pretty, these are so delicious! The pancake is very light and the filling is heavenly.


Anything that has the label "This taste warms the cockles of the heart" is a winner in my book.


You can get them filled with red beans, custard cream, green tea, or black sesame. The green tea is intense (these were my overall favorite treat), and the black sesame is rich. Handmade in front of you all day. These are only at the Torrance store this year. ($2 each)


The Japanese food company Amochinmi brings fried fish cakes (they are fried up on-site at Mitsuwa all day) ($1.75 each). You can find fish cakes and 12 different croquettes filled with all sorts of ingredients such as crab, pumpkin (kabocha), mushroom, corn, potatoes ($1.50-$2.30 each). I picked up the pumpkin one, as well as a pumpkin steamed Oyaki (yes, kabocha is one of my favorite flavors!)


Last year, the Torrance store had the Fugetsu-Do filled waffles. The photo above is from last year. They are back this year - but only at the Costa Mesa store ($2-$2.50 each). If you are in Orange County, I would definitely visit. These treats were my favorite last year! In addition, the Costa Mesa store has Takoyaki (octopus balls) ($6.90 pack)


All the ingredients except for rice and some meats are flown in from Japan for the festival. Different types of gourmet sushi are prepared by Japanese chefs. Mackerel Sushi ($11.90), Seafood Sushi Bento Box (being prepared by the chef above, $15.90), Crab Gokai Roll Sushi ($9.90).


There are a lot of gourmet sushi sets. Last year, I bought the crab inari sushi ($11.90), and I will probably pick up the crab chirashi tomorrow for lunch ($11.90). All made on-site all day.

They have Japanese packaged items for sale as well. They have a lot of special noodles...and most of them have someone's face on them, and that cracked me up. Premium udons ($4.90 each) and Sanuki udon ($3.59-$6.90 each).

Mitsuwa sets up these special food areas in the middle of the store - while totally awesome, it can get super crowded. :) Products do sell out since they are brought in from Japan in limited quantities...so if you see something, buy it. Yumi said that they are getting more and more non-Japanese foodies and interested parties coming to the fairs. The staff is bilingual (except for those who came from Japan for the fair) so feel free to ask questions.



Mitsuwa Marketplace in Torrance has a large food court area. You can always find something delicious to eat (Torrance's plaza has the very popular and well reviewed Santouka Ramen). During the food fairs, a special ramen is served (I learned that Mitsuwa owns the Katsuhana ramen stall and they have the chef take over the space during the festival).

This year, Chef Kenji Chiba of the famed Kamome-Shokudo in Yokohama is serving “Kesennuma Ramen Ushio Aji (Salt)” for this event. The broth is made from seafood and chicken bones. Topped with chashu pork, bamboo shoots, nori, green onions and a half boiled egg (definitely get it with the egg - that is a perfect topper!) ($10.90 with egg, $9.90 without). They flew in three Japanese staff to assist Chef Chiba.

They are also serving a small salmon bowl with sesame soy sauce (I didn't get that...too much to eat!) ($3.80)


Anyone who has been to Japan knows Blue Seal ice cream. They are selling vanilla soft serve for $2.50...but I couldn't find space in my tummy for this after eating sooo much...


The fair is held from June 13-16, 2013 in Torrance, Costa Mesa and San Diego. It'll be in Chicago and New Jersey from June 20-23, 2013. Note: Not everything shown is available in all stores. More information about the Mitsuwa Gourmet Food Fair: http://www.mitsuwa.com/event/eevent.php?e=37

If you don't have a Mitsuwa near you...I honestly feel bad for you. But I learned today at Mitsuwa has an online store that ships Japanese products to your door. Too bad they can't send you those Maki Dora treats though.

Disclosure: I was not compensated for this post. My meeting with the marketing department was informational. I purchased my own food and ramen at Mitsuwa. It was yummy! Go!

Torrance Farmer's Market - Thao's Produce - Eggplants

Thao's Farm - Torrance Farmer's Market

I frequently shop at the Torrance Farmer's Market. It's the third largest Farmer's Market in Los Angeles, and I could post thousands of photos of the produce, flowers, prepared food (pupusas, kettle corn, crepes, bacon wrapped hot dogs, filled malasadas, BBQ, corn on a cob...) and all the items I carry to my car every week. My instagram account @foodlibrarian is filled with them!

Maybe later this summer I'll do a longer post talking about my favorite vendors. Today, I want to highlight just one vegetable: eggplant.

At Thao's stand, you get your choice. Serious.

I love this Fresno farm. It grows a bunch of Asian favorites: bok choy, Chinese string beans, lemon grass, bitter melon, and so many greens that I don't know what they are! You can pick up cooking tips from customers and vendors alike while shopping there. They grow the English Peas I used to make my Peas & Rice, and they grow leeks, peanuts, jujubes, potatoes, cucumbers (at least three types) and onions.

Look how many eggplant varieties they offer! It reflects the great diversity of California. I'm so lucky to live here. :)


Chinese Eggplant


Italian Eggplant


Filipino Eggplant


Indian Eggplant


Japanese Eggplant


American Eggplant

How do you cook your eggplant? I'll take the longer (Japanese, Chinese) eggplant and slice them lengthwise. I'll cook them with a little olive oil in my cast iron pan. Then, when they are almost done, I'll spread the cut tops with a miso paste that has been diluted with a bit of water. Easy and delicious. Sometimes, I'll serve with a bit of soy sauce, but the miso paste is usually salty enough.

You might be interested in this brochure produced by the Torrance Farmer's Market - Your guide to Asian Produce.


I couldn't resist sharing some of the photos from this past Saturday. The tomatoes are from Thao's Farm and the rest are other vendors. Oh, the glory of summer fruits and vegetables!

Torrance Farmer's Market
Every Tuesday and Saturday, Rain or Shine, All-Year
Wilson Park, 2200 Crenshaw Blvd. (between Carson & Sepulveda)

Hint: I park in the Korean Church parking lot across the street from Wilson Park on Saturdays (they are cool with it) as parking in Wilson Park's lot can get very congested.

King's Hawaiian Project Mahalo

King's Hawaiian Project Mahalo Charity Check Presentation

Last month, I was honored to attend a special event at the King's Hawaiian Headquarters. King's Hawaiian, maker of delicious bread and rolls, announced the winner of Project Mahalo. Consumers voted to select a charitable organization that best embodies the Hawaiian spirit of sharing, generosity and giving back.

Before becoming a librarian, I worked in non-profit organizations including Los Angeles-based food service provider Project Angel Food. I know firsthand the importance of corporate donations to keep the doors open and to continue valuable services. It was rewarding to see family-owned King's Hawaiian shared their profits with worthy organizations.

The four charities in Project Mahalo were: Big Brothers Big Sisters of America, Family Caregiver Alliance, Meals On Wheels and One Warm Coat  Representatives from each charity spoke about the valuable work they do to help feed, clothe, mentor and care for others. The winner of the $25,000 donation was Meals on Wheels, and the other organizations received $10,000. I know they'll use the funds to continue their important work.

After the check presentation, we were treated to a delicious lunch and factory tour. I've been on the tour before, but jumped at the chance to go on it again. You can see the famous King's Hawaiian rolls in the oven! Did you know little rolls are placed in the oven-safe paper box, proofed and baked in the box? I saw it all happening.

Since we were going onto the factory floor, we had to wear awesome hairnets. Here are some of the charity representatives on tour with Dino (yellow hat - he's in charge of safety).

A buffet isn't complete without, of course, King's Hawaiian rolls! We enjoyed a delicious spread of Poke, Hawaiian Orange Chicken, Kahlua Pork, Potato Mac Salad, Ramen Salad and so much more.

King's went all out on the dessert section of the buffet too. They have a tasty King's Hawaiian Restaurant and Bakery in Torrance - have you been? The restaurant is very family friendly, and the bakery is awesome.

Be sure to check out the four charities and see how you can help them help others in your community:
Meals On Wheels 
Big Brothers Big Sisters of America
Family Caregiver Alliance
One Warm Coat

Thank you very much King's Hawaiian for a fun day and a chance to learn about the great work by the four charities.

Mahalo,
- mary

P.S. If you are grilling for Father's Day this weekend, get some King's Hot Dog buns and Hamburger buns. These are sooooo good!

Disclosure: I received lunch and a gift bag from King's Hawaiian. Opinions are my own. Photo credits: Food related photos are mine, photos of tour and non-profits are by King's photographer.

Blueberry Oat Bar - Starbucks Inspired

Blueberry Oat Bars (Starbucks Inspired)

I met my friend Stacey for coffee at Starbucks recently and she got the Blueberry Oat Bar - she said it was her favorite treat. I thought...this needs to be made in my kitchen!

Shortly after our coffee, I stopped in Starbucks and picked up one (you know, research and all). I took a few photos (see below).

An actual Starbucks Blueberry Oat Bar

This is the ingredient list from Starbuck's website: blueberries, wheat flour, brown sugar, palm oil shortening, butter (cream [from milk]), rolled oats, organic tapioca syrup, sugar, oats, water, whole eggs, baking powder (sodium acid pyrophosphate, cornstarch), rice starch, organic natural flavor, stabilizer (sodium alginate, tetrasodium pyrophosphate, calcium sulfate), sea salt, citric acid.

I like making it myself so I can avoid the palm oil shortening. The recipe is adapted from the recipe on Food.com by lilsweetie.

This is one of those easy bar recipes where the top and bottom are the same dough. It's like having a reversible jacket. Convenient.

You make a jam-like filling with blueberries, sugar and orange juice. Plan this one out - you'll need to cool the blueberry filling before using it.

The recipe calls for fresh blueberries but I used frozen blueberries with success. They aren't too sweet, a little soft (not like a crunchy granola bar or anything like that) and is filled with blueberry and oat goodness (well, and a little butter and sugar). Anyway, it's great with coffee or tea.

Recipe: Blueberry Oat Bar - Starbucks Inspired
Adapted from the recipe on Food.com by lilsweetie

1 cup old fashioned rolled oats (the original recipe calls for all quick-cooking oats, but I like the texture of old fashioned oats in the mix)
1 cup quick-cooking oats
1 cup all-purpose flour (140 grams)
1 cup brown sugar (200 grams)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened (1 1/2 sticks)
3 cups blueberries (original recipe calls for fresh blueberries, but I used frozen blueberries with success)
1/2 cup sugar (100 grams)
1/3 cup orange juice (I used fresh squeezed)
4 teaspoons cornstarch (This is 1 tablespoon plus 1 teaspoon)

Create the filling in advance as it needs to cool. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Pour into a bowl. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. (I found that it is best when the final product should end up like a jam consistency).

Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.

Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.

Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in the refrigerator. And try not to eat a whole tray.

English Peas and Rice

English Peas and Rice

This blog started as a way for me to document my attempts at baking. Back in 2007 (can't believe the blog is that old), I was trying to go from cake-box baking to baking from scratch. Only my closest friends read this blog. Then, somehow, a few more people started reading it. I've been lucky to meet  people via the blog that I now consider some of my best friends. It's been an interesting journey. Sometimes, I go back and read  earlier posts...especially the ones where I'm traveling, eating out and visiting friends. This blog truly is an open online diary so I won't forget special people, places and times.

This post is simply about documenting the taste of English peas in summer. It's not about the recipe (toss in peas in rice), but about the fun of grabbing all the little peas...and eating half of them raw because they are fresh and delicious.

Ahhh. So pretty. I want to remember this.

If everyone had fresh peas, there might be peas on earth.

I bought these at the farmers market. They also have a big container of shelled peas. That seems like it takes away a bit of the fun so I always buy them whole.

Premium brown rice (purchased at the Japanese grocery store - Nijiya and Mitsuwa have great selections of premium California rice) and the Zojirushi rice cooker (pricey but it's just lovely to have perfectly cooked rice available for hours).

I just threw a handful of peas into the rice cooker and pressed start. They come out mushy (very English :)

Along with stone fruits, English peas are edible summer. Hope your summer is off to a great start! - mary

Parrish Magic Line Baking Pan Factory Retail Store, Gardena (Los Angeles)

Parrish Magic Line Factory in Gardena, California

Southern California Friends,

Heya! Pick up your cake round and flip it over. Does it say "Magic Line" Gardena, CA 90248? If so, I went to the factory where it is made today!

Parrish Magic Line is located in Gardena, California (in the South Bay area of Los Angeles). The factory is located in the very industrial part of the Gardena and you can just walk in and buy stuff Monday - Friday!

I've been once before and picked up a few cake pans. My favorite place, Surfas carries Magic Line pans. I've seen them in most restaurant supply stores like ChefsMart and Chef's Toys. I think they are the commercial, industry standard.


I love how the edges of the square or rectangle pans are perfectly square. Not like the casserole Pyrex 9 x 13 pan...save that for the lasagna and Jell-O. The edges make lovely brownies, coffeecakes and all bar cookies. All the bakeware is easy to clean, sturdy and offers consistent baking.

Today, I picked up extra 9 x 13 rectangle,  9 x 9 square, and 8 x 8 square pans. (I'm going to do some major baking next week and the extra pans will come in handy.)

I checked my closet and realized I own a lot of Magic Line. Um... some of my inventory includes lots of cake rounds (from 10 inch down to a 3 inch round, most are 2 inches high, but a few are deeper 3 inches). I now have two sets of 9 x 13, 9 x 9, 8 x 8 rectangle and square pans. I also have a jelly roll pan and I think there is a larger square one too...I think I'm pretty covered.


The retail outlet in the factory is less expensive than stores I visited. Today, I went to ChefsMart and a 9 x 9 square was over $14. At Parrish, it was $13.50. The 8 x 8 square was $12.50 (it's $15.50 on Amazon) and the 9 x 13 was $15.50.

Don't think this is like a fancy Outlet Mall factory store. You can walk around the shelves and pick what you need, while passing workers who are busy filling orders. You might see some people making the pans too! They have wedding cake size pans, metal rings and some other baking stuff. The staff is friendly...I spent time talking to the cashier about libraries and crazy Friday nights of watching 20/20. It's low tech...the cashier looked up prices on a sheet, swiped my credit card and then used those carbon sheets to make an imprint of my card (remember that?)

Amazon's description says "Made in the USA" - it should say "Made in the awesome South Bay!" I love them...as you can tell by my collection!

If you aren't in the South Bay during the week, here are some links to get the pans on Amazon (full disclosure, I'm in the Amazon Affiliate program so if you buy something, I get a few cents)
Parrish on Amazon
Parrish Magic Line 8 x 8 x 2 Square Pan is $15.50 on Amazon

Parrish Magic Line 9 x 13 x 2 Inch Oblong Cake Pan is $20.00 on Amazon

Parrish's Home of Magic Line Factory Retail Store (I couldn't find a working website for them)
Open (as of May 2013) Monday - Friday, 9 AM - 4:30 PM
225 W 146th Street
Gardena, CA 90248
(310) 324-2253
Yelp (just has the address and phone)

Peanut Butter Crunch Coffee Cake

Peanut Butter Crunch Cake from Piece of Cake Cookbook

Last week, I went to Smart & Final (a mini warehouse type store with more restaurant stuff than Costco) and picked up two giant jars of peanut butter. Thus, the peanut butter kick is on.

The recipe is from From Piece of Cake: Home Baking Made Simple by David Muniz and David Lesniak. Published by Rizzoli, the cookbook is filled with homey favorites. Beautiful photographs, easy to understand instructions, and weight measurements are highlights. When do I know that I like a cookbook? When there are multiple post-it tabs peeking from the top...at last count, there were 10 tabs showing!

Americans David and David opened the Outsider Tart in London. Their book says it is the first American bakery in London. Have you been? Sounds like a fun place...more places to visit on my wish list of travel!

This coffee cake has two layers of melted chocolate chips & peanut butter. Yes, two layers of goodness. And the cake batter has peanut butter. As well as the topping. Um, any craving you have for peanut butter is satisfied with this cake.

I made this in the morning, but measured what I could the night before and laid out the ingredients - mise en place.

For this recipe, you mix soft butters (unsalted butter and peanut butter) together with the sugar and flour. This makes a crumble. Pull out some of that for the topping and then add the liquid ingredients to complete the cake batter.

In the meantime, you melt chocolate chips with even more peanut butter. Then the whole thing gets assembled with two layers of batter and melted chocolate mixture. It's easy to put together! P.S. A small offset spatula is your friend to smooth out the batter.

Two layers of chocolate/peanut butter makes for a delightful coffeecake. I didn't let my cake fully cool (I was heading to work!) so the cutting was a bit messy. I image a cool cake might be nicer.

Everyone at work really enjoyed this cake! I think adults and kids alike will love this tasty cake.

Peanut Butter Crunch Cake
From Piece of Cake: Home Baking Made Simple by David Muniz and David Lesniak of Outsider Tart, London

Chocolate & Peanut Butter Swirl:
2 cups / 12 ounces / 340 grams - semisweet or milk chocolate chips
1/2 cup / 4 ounces / 115 grams - smooth peanut butter (I used Skippy)

Crumb & Batter:
3 cups / 16 ounces / 450 grams - all-purpose flour
2 cups packed / 16 ounces / 450 grams - light brown sugar
1 cup / 8 ounces / 225 grams / two sticks - unsalted butter, softened
1 cup / 8 ounces / 225 grams - smooth peanut butter
4 - large eggs, room temp
1 cup / 8 fluid ounces / 240 ml - whole milk (I used low-fat milk...I don't drink regular milk so I have those little kids cartons in the house to use one cup at a time. Some bakery aisles also have whole milk in shelf stable one-cup cartons)
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

1. Preheat oven to 350 degrees. Prep a pan by lining it with parchment and/or butter & flour. The cookbook uses a 9 x 12 pan, but I used a 9 x 13 pan. If you use a bigger pan, be sure to check it a few minutes earlier.

2. Make the swirl by melting the chocolate chips and peanut butter until smooth. I used a double boiler, but the cookbook says to use low heat in a small saucepan. Set aside to cool slightly while you make the rest of the batter.

3. For the crumb and batter, mix the flour, sugar, butter and peanut butter in an electric mixture with paddle attachment on LOW speed until coarse crumbs form.

4. Topping: Pull out 3 packed cups of the mixture and set aside.

5. Batter: Add eggs, one at a time, then add milk, vanilla, baking powder, baking soda and salt to the remaining mixture. Turn up to medium speed and beat for 2-3 minutes until smooth.

6. Assembly: Spread half the batter in the pan. Drizzle half the melted chocolate mixture on top. Spread the remaining batter on top. Drizzle the remaining chocolate mixture, followed by the crumb topping. Gently press the crumbs into the cake.

7. Bake at 50-60 minutes (if you are making this in a 9 x 13 pan, start checking at 40-45 minutes). It's done when a toothpick comes out clean. If the topping starts getting too brown, you can loosely cover with aluminum foil. Let cake cool on wire rack and then cut into squares. Enjoy!

*Full disclosure: I get a small % from Amazon if you purchase the book from this link.