Little Tokyo Food
9/22/2018 | 23m 20sVideo has Closed Captions
Huell goes to 6 different restaurants in L.A. for KCET’s June pledge drive.
Huell goes to 6 different restaurants in L.A. for KCET’s June pledge drive. Try ’em: Little Tokyo Mitsuru and Mikawaya Bakery.
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Visiting with Huell Howser is a local public television program presented by PBS SoCal
Little Tokyo Food
9/22/2018 | 23m 20sVideo has Closed Captions
Huell goes to 6 different restaurants in L.A. for KCET’s June pledge drive. Try ’em: Little Tokyo Mitsuru and Mikawaya Bakery.
Problems playing video? | Closed Captioning Feedback
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[ACCORDION MUSIC] >>WELL, IT IS A BEAUTIFUL SATURDAY AFTERNOON, ABOUT 1:00 AND WE'RE STANDING HERE IN LITTLE TOKYO, AND KATS, WHAT'S THE NAME OF WHERE WE ARE EXACTLY?
THE FORMAL NAME?
>> IT'S CALLED THE JAPANESE VILLAGE PLAZA.
>> THE PLAZA.
>> YES.
>> BECAUSE THIS IS A VERY EXCITING PLACE, THERE'S A LOT OF ACTIVITY HERE.
ESPECIALLY ONTHE WEEKENDS.
>> YES.
YES.
A LOT OF PEOPLE OUT.
>> NOW KATS AND I ARE OLD FRIENDS, WE'VE DONE SOME STORIES TOGETHER BEFORE.
AND I ASKED YOU TO JOIN ME HERE TODAY, BECAUSE WE'RE GOING ON A FOOD EXTRAVAGANZA TODAY, WE'RE LOOKING FOR SOME-- >> RIGHT UP MY ALLEY.
>> SOME KIND OF DELICACIES OF LITTLE TOKYO.
>> I SEE.
>> AND THERE ARE A COUPLE OF THEM HERE.
THERE'S A LOT OF FOOD, AND A LOT OF HISTORY PEOPLE CAN TAP INTO WHEN THEY COME DOWN HERE, ISN'T THERE?
>> YES.
YES, THERE IS.
IN FACT, WE'RE RIGHT NEAR TWO OF THEM RIGHT HERE.
>> ALL RIGHT, SO YOU GOTTA KNOW WHERE WE'RE GOING, DON'T YOU?
>> OH, YES.
OH, YES.
>> ALL RIGHT, LET'S GO DOWN TO THE FIRST ONE.
AND WHAT'S THE NAME OF THIS PLACE?
>> THIS IS CALLED MITSURU CAFE.
>> MITSURU.
>> YES.
AND THAT'S THE NAME OF THE PROPRIETOR.
THE LADY.
>> NOW HOW LONG HAS THIS PLACE BEEN HERE?
>> I WOULD SAY ABOUT 15 YEARS, MAYBE MORE.
>> YEAH.
AND WAS IT IN LA BEFORE IT CAME TO THIS--BECAUSE THIS IS A NEW PLAZA.
>> YES.
IT USED TO BE ON FIRST STREET.
WHERE THE MIYAKO INN IS NOW.
>> SO IT'S BEEN HERE FOR MUCH LONGER THAN 15 YEARS.
>> YES.
THEY'VE BEEN HERE A LONG TIME.
>> OKAY.
NOW, WE'RE MEETING THE OWNER'S SON, I THINK.
HI!
HUELL HOWSER.
>> HOW ARE YOU DOING, MR. HOWSER.
>> NOW YOU KNOW KATS, DON'T YOU?
>> YEAH, I'VE SEEN HER AROUND, SHE'S BEEN AROUND THE COMMUNITY FOR A LONG TIME.
>> ALL RIGHT.
SO WE'RE HERE TO DO A STORY ABOUT WHAT YOUR FAMILY RESTAURANT IS REALLY KNOWN FOR, ALTHOUGH I GUESS IT HAS A LOT OF GOOD FOOD IN HERE, DOESN'T IT?
>> OH YEAH, COME IN WHEN YOU HAVE SOME TIME, AND YOU KNOW, TRY EVERYTHING OUT.
>> WELL WHAT ARE WE GOING TO TRY OUT TODAY?
>> WELL, WE'RE GOING TO TRY OUR FAMOUS-- THEY'RE CALLED IMAGAWAYAKI.
IT'S BASICALLY LIKE A JAPANESE--LIKE A CONFECTIONERY, OR LIKE A PASTRY.
IT'S LIKE A PANCAKE ON THE OUTSIDE-- >> OKAY.
LOOK.
BECAUSE YOU'VE GOT IT RIGHT HERE IN THE WINDOW FOR EVERYBODY TO SEE, AND LOOK LUIS, THEY'VE GOT THE LEGEND HERE, THE HISTORY OF IT.
>> AND THIS IS OUR ORIGINAL SIGN FROM ABOUT-- WELL, MY PARENTS OPENED UP THE STORE ABOUT, RIGHT ABOUT WHEN I WAS BORN, SO ABOUT 30 YEARS WE'VE BEEN IN LITTLE TOKYO, AND THIS IS THE ORGINAL SIGN.
THAT'S WHY IT'S KIND OF, YOU KNOW-- WE WERE GOING TO DO A NEW ONE, BUT EVERYBODY SAYS, YOU KNOW, IT LOOKS KIND OF, YOU KNOW, HISTORICAL, OR YOU KNOW, ORIGINAL, SO-- >> WOW, I'VE NEVER SEEN THE BEAN CAKES COOKED LIKE THAT BEFORE!
THAT'S--THEY'RE JUST NOW COOKING UP, AREN'T THEY?
>> YEAH, THAT'S FRESH, SO YOU COULD, YOU KNOW, KIND OF SEE, LIKE, YOU COULD, YOU KNOW, SEE THE CAKES COOKING AND IT'S LIKE FRESHLY MADE, YOU KNOW-- >> WELL, LET'S GO INSIDE.
LET'S GO INSIDE.
NOW THIS IS YOUR MOTHER OVER HERE, COOKING.
>> YES, THIS IS MY MOM, WORKING HARD, AS USUAL.
AND I'M OVER HERE, TAKING ALL THE CREDIT, HUH?
>> SO THIS IS A REAL FAMILY RESTAURANT.
>> YEAH, THIS IS--ACTUALLY, THIS--OUR GRILL RIGHT HERE, THIS IS ORIGINAL TOO, THIS IS ABOUT--AT LEAST 30 YEARS OLD TOO.
>> REALLY!
>> YEAH, AND THEN THIS IS ALL MADE OUT OF COPPER, SO, LIKE, YOU KNOW, IT LOOKS, YOU KNOW, A LITTLE OLD, BUT, YEAH, IT NEVER--YOU KNOW, YOU NEVER HAD ANY PROBLEMS, YOU JUST CLEAN IT UP.
>> NOW WHY COPPER?
>> FOR SOME REASON, I GUESS THE METAL, IT JUST, YOU KNOW, IT LASTS A REALLY LONG TIME, AND IT'S REAL DURABLE.
SO IT LASTS, YOU KNOW, IT COOKS REALLY GOOD.
YOU KNOW, THAT'S WHY IT COMES OUT KIND OF LIKE THAT GOLDEN COLOR, I THINK, BECAUSE OF THE COPPER.
>> NOW TELL ME WHAT YOUR MOM IS DOING RIGHT HERE.
>> OKAY.
RIGHT NOW, SHE ALREADY PUT THE HEAT RIGHT HERE, SHE HAS A LITTLE HEAT THING RIGHT HERE, WHERE THE GAS IS, WHERE IT COOKS, SHE COOKED THE OTHER SIDE ALREADY.
PUT THE BEANS, THE SWEET BEANS INSIDE, AZUKI BEANS, AND THEN, NOW THEY'RE KIND OF COOKING RIGHT THERE, LET IT SIMMER, NOW SHE PUTS SOME MORE BATTER ON THIS SIDE.
AND SHE BROUGHT THE HEAT OVER HERE.
NOW THIS IS GOING TO COOK, THEN SHE'S GOING TO PUT THOSE ON TOP, SO IT'S KIND OF LIKE A SANDWICH, BEFORE AND AFTER.
>> OH, OH!
OH, LOOK!
>> THAT'S WHAT SHE'S DOING RIGHT THERE.
>> IT'S LIKE A SANDWICH, A PANCAKE SANDWICH.
>> KIND OF LIKE THAT, JAPANESE, YEAH.
>> I'M TRYING TO RELATE IT TO SOMETHING THAT-- >> YEAH, PEOPLE COME AS FAR AS FROM HAWAII, CANADA, NEW YORK, CHICAGO, BECAUSE THEY'VE, YOU KNOW-- WE'RE FAMOUS FOR THIS, WE'RE KNOWN.
THEY'VE COME ALL OVER-- >> NOW ISN'T THIS AWFULLY HOT FOR HER TO BE DOING THAT WITH HER HANDS?
>> YEAH, ACTUALLY IT IS, BUT, YOU KNOW.
YOU GET USED TO IT AFTER A WHILE, YOU KNOW.
SO YOU'VE GOT TO JUST DO IT KIND OF FAST, AND SHE HAS LIKE A LITTLE PICK THERE, AND SHE KIND OF, YOU KNOW, TO PICK IT UP, AND JUST, BOOM, BOOM, BOOM.
>> NOW WHAT IS THE HISTORY OF THESE BEAN CAKES?
>> WELL, IT GOES BACK A LONG TIME IN JAPAN.
YOU KNOW, THEY'VE BEEN MAKING THESE FOR LIKE, YOU KNOW, HUNDREDS OF YEARS.
>> ARE THEY THOUGHT OF AS A DESSERT?
>> YEAH, IT'S KIND OF LIKE A PASTRY MORE.
IT'S A SWEET CAKE, UH-HUH.
YEAH.
>> KATS, CAN YOU TELL ME ANYTHING MORE ABOUT THE HISTORY OF IT?
>> IT'S CALLED IMAGAWAYAKI, IT MIGHT BE NAMED AFTER A PLACE, IMAGAWA.
>> ANO, DOKO KA NIHON NI IMAGAWA TI TOKO GA ARUNDE DESU KA?
>> OTONOSAMA GA HORE.
>> OTONOSAMA?
>> IT'S NAD AFTER WARLORD.
>> OH, SO IT GOES WAY BACK!
>> WAY BACK, YES.
SHE IS SAYING WAY, WAY BACK.
>> VERY GOOD.
WELL, CAN I TASTE ONE OF THESE THINGS?
>> OH, SURE.
WHY DON'T WE WAIT UP A SEC.
THESE ARE ALMOST READY.
>> OH, OK.
SO YOU WANT ME TO HAVE ONE THAT'S RIGHT OFF THE GRIDDLE.
AND THEY STAY IN THERE FOR JUST A COUPLE OF MINUTES.
>> YEAH, UH-HUH.
THE MORE WE COOK, THE FASTER IT COOKS, BECAUSE IT'S GETTING HOTTER AND HOTTER, SO SOMETIMES WHEN WE'RE REAL BUSY, IT'S LIKE YOU HAVE TO REALLY GO FAST, IT'S LIKE BOOM, BOOM, BOOM.
YOU HAVE TO REALLY PUMP IT OUT, REALLY QUICK.
>> NOW DO YOU EVER COOK THESE THINGS?
>> YEAH, I DO.
I DO IT ONCE IN A WHILE.
>> ARE YOU GOOD AT IT?
>> I'M NOT AS GOOD AS MY MOM, SHE'S QUICK WHEN SHE'S-- I CAN'T FLIP THEM AS GOOD AS SHE CAN, SHE'S, LIKE, REALLY QUICK.
>> LOOK AT THIS, LUIS.
SHE'S REALLY GOING TO TOWN HERE.
IT'S REALLY AN ART, ISN'T IT KATS?
>> IT IS.
IT IS AN ART.
BECAUSE SHE KNOWS EXACTLY WHEN TO DO IT, AND HOW TO DO IT.
>> YEAH.
>> UH-HUH.
YES.
>> IT LOOKS LIKE IT WOULD BE EASY, BUT IT'S REALLY NOT THAT EASY.
>> NO WAY, NO WAY.
IT'S ALL IN THE HANDS.
>> AND THEY ARE VERY LIGHT.
>> YES THEY ARE.
>> OH BOY, LOOK AT HER GO!
LOOK AT THIS!
[LAUGHING] OH MY GOSH!
SHE'S VERY GOOD!
>> I'VE STILL GOT A FEW YEARS TO CATCH UP TO HER.
SHE COULD GIVE ME THE START, AND I STILL PROBABLY WOULDN'T CATCH UP WITH HER.
>> WOW.
ALL RIGHT, I'M READY, I'M READY.
ARE THEY COOKED?
I THINK SO..MO II, KA NE?
>> NOW, YOU'VE GOT TO BE CAREFUL, MR. HOWSER, BECAUSE THE INSIDE IS REALLY HOT.
KIND OF BLOW ON IT, AND, YOU KNOW, IT'S REALLY LIGHT.
>> KATS, YOU WANT ONE?
HERE, LET ME GIVE ONE TO KATS.
>> SURE, WOULDN'T MIND!
IT'S ONE OF MY FAVORITE DESSERTS.
>> UMM, IT'S VERY GOOD!
>> THANK YOU.
>> LOOK HOW SHE JUST SQUIRTS THAT BATTER IN THERE.
>> A LOT OF TIMES, YOU KNOW, YOU HAVE TO KNOW EXACTLY, YOU DON'T WANT TO PUT TOO MUCH BATTER, BECAUSE IT'S GOING TO OVERFLOW ALL OVER.
>> WHAT IS THIS LIKE A--WHAT KIND OF BATTER IS THIS?
>> IT'S A--WELL, IT'S OUR, KIND OF OUR SECRET RECIPE BUT YOU KNOW, BUT IT'S LIKE A PANCAKE BATTER KIND OF, YEAH, KIND OF SIMILAR TO PANCAKES.
>> OOOH, THIS IS GOOD!
>> ISN'T THAT GOOD!
YOU KNOW, I HAVE A TOUCH OF DIABETES, SO I SHOULDN'T BE EATING THIS, BUT I CAN'T RESIST IT.
HA HA HA!
>> WELL THANK YOUR MOTHER FOR US.
I KNOW SHE DOESN'T SPEAK A LOT OF ENGLISH.
DOES SHE?
>> OH, NO.
BUT I'M SURE SHE UNDERSTANDS ENOUGH.
>> COULD YOU THANK HER FOR US?
>> ARIGATO.
>> THANK YOU VERY VERY MUCH.
>> ARIGATO.
>> TELL HER SHE'S VERY QUICK!
>> SO TE MO HIYAITE.
SUGOI, NE.
>> VERY GOOD.
>> JOZU.
>> MITSURU-SAN IS ALSO A FAMOUS SINGER IN LITTLE TOKYO.
YES.
>> HERE?
>> YES.
UH-HUH.
SHE HAS A BEAUTIFUL VOICE, AND SHE SINGS KARAOKE.
>> CAN PEOPLE GO HEAR HER SING?
>> WELL, I THINK SHE APPEARS AT A RECITAL THAT WE HAVE ONCE A YEAR, I THINK IT'S IN NOVEMBER, OR DECEMBER.
>> OH, WOW!
WELL, TELL HER I'D LIKE TO COME HEAR HER SING, AS WELL.
>> YEAH, ANYTIME.
>> CAN YOU TELL HER I WOULD LIKE TO HEAR HER SING?
>> ANO, UTA OKIKITAI TE WATATEMASU.
ITSU GANE.
CHANSU GA ARIMASHITA DA.
>> SIMASEN.
ONNA SHITEKI NASHITO NI SO YU ARETE WURESHI DESU.
>> WHAT DID SHE SAY?
>> SHE SAID THANK YOU VERY MUCH, SHE IS VERY HAPPY TO HEAR THAT YOU'D LIKE TO HEAR HER SING.
>> THANK YOU VERY MUCH.
>> ARIGATO.
>> THESE ARE GREAT, GREAT BEAN CAKES!
THANK YOU, SIR.
>> THANK YOU, MR. HOWSER.
>> THANK YOU VERY, VERY MUCH.
>> YOU ARE ALWAYS WELCOME.
>> BOY, THIS IS GREAT!
>> ISN'T IT GREAT?
>> NOW WE'RE GOING TO GO ACROSS THE STREET TO CONTINUE OUR FOOD ADVENTURE, HERE IN LITTLE TOKYO.
COME ON KATS.
ALL RIGHT, WE'RE WALKING FROM THE BEAN CAKE PLACE, WE'VE PICKED UP A FELLOW HERE WHO'S EATING BEAN CAKES!
>> YEAH, I LOVE THEM!
>> WHAT'S THE DEAL ON THE BEAN CAKES?
>> WELL, ONE TIME I CAME WALKING BY, AND I THEY LOOKED PRETTY INTERESTING, SO I WANTED TO TRY IT, AND I LIKED THEM, I FELL IN LOVE WITH THEM.
>> SO THIS IS YOUR FIRST TIME TO HAVE BEAN CAKES?
>> NO, MY SECOND TIME NOW.
>> I GOT YOU.
>> SEE WHAT IT IS, I WORK, LIKE, ON THIRD AND FOURTH STREET, BETWEEN RIGHT THERE?
AND I'M REALLY VERY CLOSE BY, SO ONCE IN A GREAT WHILE I COME OVER, AND I LIKE IT.
>> JUST HANG OUT HERE.
>> YEAH, IT'S GOOD.
>> WHAT'S YOUR NAME?
>> MY NAME'S HOWARD.
>> NICE TO MEET YOU.
>> NICE TO MEET YOU, TOO.
>> NOW WE'VE GOT OTHER FRIENDS THAT WE'VE MET HERE.
HI!
>> HI, HOW ARE YOU?
>> YOUR NAME?
>> JESSICA.
>> HI.
CARLOS.
>> AND THIS IS MY LITTLE SWEETHEART HERE, WHAT'S HER NAME?
>> LEAH.
>> NOW LEAH, I MET YOU ALL JUST A MINUTE AGO, INSIDE THE STORE WHERE WE'RE GETTING TO GO-- READY TO GO INTO NOW, AND LEAH'S FACE WAS COVERED WITH ICE CREAM.
>> YES, MOCHI.
IT'S GREAT.
>> MOCHI.
>> YES.
THAT'S WHAT WE'RE GOING IN TO LOOK FOR, AND I CAN ASSURE THAT LEAH LIKED THE MOCHI.
>> OH, SHE LOVED IT.
SHE'S A MOCHI EATER.
>> A MOCHI EATER.
AND HERE'S SOME LITTLE BOYS HERE, WHAT ARE YOU BOYS EATING, JUST REGULAR ICE CREAM?
>> UM, YEAH.
>> OK, YOUR NAME?
>> MY NAME'S TIM O'BRIAN.
>> NICE TO MEET YOU.
>> SUN O'BRIAN.
>> NICE TO MEET YOU, AND THESE ARE YOUR TWO BOYS?
>> THAT'S RIGHT.
>> Y'ALL JUST HANGING OUT DOWN HERE IN LITTLE TOKYO?
>> OH, YES, SIR.
YEAH.
>> NOW YOU'RE JUST EATING REGULAR OLD ICE CREAM, THOUGH.
>> WELL, THAT'S IT.
THAT'S WHAT THE BOYS LIKED, SO THAT'S WHAT WE'RE GOING TO HAVE, YOU KNOW.
>> WELL, WE'RE GOING TO HAVE SOMETHING A LITTLE DIFFERENT, IS THAT ALL RIGHT?
>> WELL, THAT'S FINE, SIR!
HA, HA, HA!
>> WE'RE GOING TO GO INSIDE AND EAT SOME OF THE TRADITIONAL STUFF.
>> WELL, GOOD.
THERE'S A LOT OF GOOD PLACES AROUND HERE TO COME AND MY WIFE AND I COME DOWN HERE MAYBE ONCE A MONTH AND WE HAVE LUNCH HERE AND WE TRY DIFFERENT THINGS EVERY TIME WE COME DOWN, BUT TODAY THE BOYS WANTED JUST TO HAVE REGULAR ICE CREAM, SO THAT'S WHERE WE CAME.
>> THAT'S GOOD.
NICE TO MEET YOU ALL!
ALL RIGHT, 'BYE LEAH!
BYE-BYE!
NOW THIS IS A VERY TRADITIONAL PLACE WE'RE GETTING READY TO GO INTO.
>> YES, IT'S BEEN IN LITTLE TOKYO, OH, ALMOST A HUNDRED YEARS.
>> REALLY?
>> YES, YES.
AND WHAT THEY HAVE INSIDE IS VERY TRADITIONAL AS WELL.
>> THE SHAVED ICE IS TRADITIONAL.
NOW THEY HAVE ANOTHER WONDERFUL DESSERT CALLED "MOCHI ICE CREAM."
>> THAT'S WHAT SHE GOT.
THAT'S WHAT LEAH GOT.
>> YES, THAT'S NEW.
>> REALLY?
>> YES, THAT'S NEW.
>> ALL RIGHT.
LET'S GO INSIDE.
WE'RE REALLY IN FOR A TREAT.
THERE IT IS.
MOCHI ICE CREAM.
THAT'S WHAT WE'RE HEADING FOR.
NOW KAT, WE'VE COME INSIDE.
AND THESE ARE THE OWNERS DOWN HERE, BUT WE HAD TO WAIT A MINUTE BECAUSE THEY WERE TALKING TO SOMEBODY.
YOU SAID THIS IS-- >> YES, THEY HAVE BEEN HERE A LONG TIME, AND LOT OF OLD FRIENDS COME AND SEE THEM, SO, THERE'S SOME OF THEM.
>> WE'RE WAITING IN LINE.
>> YES.
>> HELLO.
>> HI.
>> HOW ARE YOU DOING?
>> FINE.
>> I'M HUELL HOWSER.
>> HOW DO YOU DO?
>> YOUR NAME?
>> FRANCIS HASHIMOTO.
>> NICE TO MEET YOU.
AND THIS IS YOUR MOTHER.
>> MY MOTHER HARU.
>> NOW SHE DOESN'T SPEAK MUCH ENGLISH, DOES SHE?
>> NO, SHE DOESN'T.
>> CAN YOU TELL HER HELLO, AND THAT I'M GLAD TO BE IN HER STORE?
>> SHE COULD UNDERSTAND THAT PART.
HAITEMO ANO KOKO NI KITE.
>> URESIITE.
>> KORE SHAWA, WATASHI NO HOMA ARIGATO GOZAIMASU, ANO ISOGASHI NAKAWA NE, ARIGATO GOZAIMASU.
>> SHE SAYS THANK YOU FOR COMING HERE, EVEN THOUGH YOU ARE SO BUSY.
>> WELL, THANK YOU!
NOW YOUR MOM IS IN HERE ALMOST-- >> 3 TIMES A WEEK.
>> YEAH.
>> SHE'S GOING TO BE 94 NEXT MONTH.
>> WOW!
AND SHE HAS RUN THIS PLACE FOR HOW MANY YEARS?
>> OH SINCE SHE WAS 20-- LET'S SEE, SHE CAME WHEN SHE WAS 19, SO SHE'S BEEN HERE A LONG TIME.
>> REALLY?
>> 74 YEAR, HA HA HA!
>> 74 YEARS.
>> WOW!
>> AND YOU CAN SEE SHE'S READY TO WORK.
>> YES, SHE'S READY TO WORK, OK!
WE'RE WAITING TO TASTE SOME OF THIS NEW STUFF YOU GOT, THIS MOCHI-- >> MOCHI ICE CREAM.
>> YES, CAN YOU EXPLAIN THIS TO US?
>> WELL, WE TRADITIONALLY MADE MOCHI, WHICH IS THE OUTER COVERING, IT'S MADE OUT OF SWEET RICE.
AND WE--ALL OUR TRADITIONAL JAPANESE PASTRIES, MANY OF THEM HAVE MOCHI ON THE OUTSIDE.
WHAT WE'VE DONE IS, INSTEAD OF THE BEAN PASTE, WHICH A TRADITIONAL PASTRY, WE'VE ADDED ICE CREAM.
SO IT'S MOCHI SURROUNDING ICE CREAM.
>> SO IS IT ICE CREAM, OR IS IT-- >> MOCHI, IT'S BOTH.
IT'S THE ICE CREAM INSIDE OF THE MOCHI.
>> OK. CAN WE TAKE SOME OF IT OUT?
BECAUSE, I'VE NEVER TASTED MOCHI.
>> OK, YOU HAVE A TREAT COMING UP.
>> MA'AM?
>> YOU HAVE A TREAT COMING UP.
SEE ALL THOSE FLAVORS?
>> YEAH.
OH, COME AROUND HERE LUIS, AND LOOK AT THIS.
HOW MANY FLAVORS DO YOU HAVE?
>> WE HAVE 6 FLAVORS, IT'S VANILLA, STRAWBERRY, MANGO, GREEN TEA, RED BEAN AND COFFEE.
>> NOW WHAT ABOUT THE GREEN TEA, ISN'T THAT KIND OF TRADITIONAL?
>> TRADITIONAL.
>> LET'S TRY THAT.
IS THAT ONE OF YOUR FAVORITES?
>> OKAY.
YES.
>> NOW, DO YOU EAT THIS-- >> JUST LIKE THIS.
>> JUST LIKE THIS, AND IT'S JUST BASICALLY ICE CREAM?
>> IT'S ICE CREAM INSIDE.
YOU'LL HAVE TO TAKE A BITE OF IT, AND THEN YOU'LL SEE WHAT IT'S LIKE.
YOU WANT TO TAKE SOME TOO, KAT?
LET'S GET KAT SOME OF THIS TOO.
>> KATS, WHICH ONE WOULD YOU LIKE?
>> COFFEE.
>> SHE LIKES THE COFFEE.
>> OH, THANK YOU!
>> YOU GET THE TRADITIONAL ONE-- >> AND KATS EATS THE COFFEE.
OKAY KATS, LET'S CHOW DOWN ON THIS.
>> UUM!
>> A VERY INTERESTING COMBINATION OF FLAVORS!
>> IT'S THE TEXTURE.
YOU KNOW, THE MOCHI, THE GOODNESS, KIND OF--OH, I DON'T KNOW-- >> CHEWY.
>> CHEWY.
AND THIS IS NOW-- OH BOY, NOW WHAT'S HE DOING BACK HERE, LOOK AT THIS, LUIS.
>> HE'S MAKING SHAVED ICE.
AND THAT'S A MILK COVERING ON THAT ONE.
AND, OH, AND THERE'S BEANS ON THE BOTTOM.
>> OH.
NOW WHAT IS THAT CALLED?
>> KINTOKI.
>> LOOK AT THAT!
NOW THAT'S TRADITIONAL.
>> THAT'S VERY TRADITIONAL.
>> AND HERE ARE MY FRIENDS, WHO I MET WHEN I WAS DOWN HERE THE OTHER DAY.
THEY'RE EATING THE TRADITIONAL STUFF.
>> YES, THIS IS THE KINTOKI.
>> NOW EXPLAIN TO ME WHAT THIS IS ALL ABOUT.
>> IT'S DESSERT.
IT'S SWEET RED BEANS.
>> BUT IT'S JUST RED BEANS POURED ON ICE?
>> YES, YES.
UH-HUH.
AND IT'S VERY GOOD, VERY SWEET.
>> IT'S CALLED AZUKI, AZUKI BEANS, AND IT'S KINTOKI, AND IT'S REALLY GOOD ON A HOT DAY.
>> SO IT'S LIKE A SNOW CONE IN A WAY.
>> IT IS A SNOW CONE, WITH SWEET BEANS.
>> NOW YOU'RE HAVING THE-- >> MINE HAS MILK IN IT!
>> OH!
>> ALSO, BESIDES THE BEANS.
>> LOOK AT THIS LUIS, LET'S HOLD THIS UP SO LUIS CAN GET A-- OH BOY, IT'S A MESS TOO!
IT MELTS VERY QUICKLY!
>> I DIDN'T DO IT!
NO, THAT HAS CONDENSED MILK LIKE, AND MIXED WITH AZUKI BEANS.
>> WELL, YOU CAN'T SIT AROUND AND WAIT, CAN YOU?
>> NO, YOU HAVE TO EAT RIGHT AWAY.
THE THING ABOUT THIS THOUGH IS, IT'S A SNOW CONE REALLY, BUT THE TEXTURE IS VERY SOFT, BECAUSE THE ICE IS SHAVED, IT'S NOT GROUND.
>> OH.
SO THIS IS TRADITIONAL.
>> YES, UH-HUH.
AND WHEN I WAS IN KYOTO, WE'D RUN OUT AND--WE WERE THERE IN OCTOBER, IT WAS KIND OF COOL, BUT WE'D STILL GO OUT AND GO HAVE SOME OF THIS.
AND IT WAS REALLY GOOD, TASTES JUST LIKE THIS WHEN YOU'RE IN JAPAN.
AND WHEN YOU EAT THE MOCHI ICE CREAM, YOU SHOULD EAT THE AZUKI, THAT'S MY FAVORITE.
>> THE THICK MOCHI, I JUST FINISHED EATING THAT, I JUST SCARFED THAT DOWN.
THAT'S GOOD TOO!
>> OH YES, OH YOU LIKED IT!
THAT'S GOOD!
YES, SOME PEOPLE DON'T LIKE IT.
>> REALLY!
>> YES, I USED TO THINK IT WAS AN ACQUIRED TASTE.
SOME OF MY FRIENDS WOULD EAT THE MONJU, THE ONE IN THAT CASE OVER THERE, AND THEY--MOST OF THEM DON'T LIKE IT.
>> YOU DON'T LIKE IT?
>> I LIKE IT!
NO, I DO!
>> BUT SOME PEOPLE DON'T.
>> THAT'S RIGHT.
>> YOU HAVE TO SORT OF ACQUIRE THAT, I GUESS THEY'RE NOT TO USED TO-- >> USUALLY I KIND OF HAVE ACQUIRE A TASTE, BUT I REALLY TOOK TO THIS.
>> OH YES.
UH-HUH.
IT'S INSTANT LIKE.
>> WELL, WE'VE GOT A LINE FORMING OVER HERE, THEY'RE SERVING OUT THE MOCHI.
THIS IS REALLY, VERY-- I'M GOING TO TAKE ONE MORE LOOK AT THIS.
>> OH, SURE.
>> THIS IS GREAT STUFF.
>> HELP YOURSELF.
>> THIS IS WONDERFUL STUFF!
>> WOULD YOU LIKE TO TRY ANOTHER FLAVOR?
>> YEAH, LET ME JUST TASTE ONE MORE, AH, MAYBE THE-- >> MANGO.
>> MANGO, OKAY.
>> BOY, YOU WANT ANOTHER ONE, KATS?
>> NO.
YOU KNOW, THE THING IS, THEY ARE AVAILABLE IN SUPERMARKETS TOO NOW.
I BUY THEM AT HUGHES.
>> REALLY?
BUT THEY ARE NOT AS GOOD AS YOURS.
>> IT'S THE SAME PRODUCT.
>> SHE'S THE ONE THAT WHOLESALES IT!
>> OH REALLY, SO YOU'RE WHOLESALING THIS NOW!
>> EXCEPT THERE, IN THERE, YOU CAN ONLY GET, YOU KNOW, THERE'S 6 OF ONE FLAVOR, WHEREAS IF YOU COME INTO OUR STORES, YOU COULD HAVE ONE OR YOU CAN HAVE A VARIETY.
>> NOW IS THIS JUST TRADITIONAL ICE CREAM THAT SHE'S--SHE WAS EATING, JUST REGULAR-- >> REGULAR GREEN TEA ICE CREAM.
THE FLAVORS THAT WE HAVE IN OUR MOCHI ICE CREAM, WE ALSO HAVE JUST ICE CREAM.
>> AND YOU HAVE ALL KINDS OF-- >> JAPANESE PASTRIES.
>> ALL KIND OF JUST REGULAR PASTRIES OVER HERE.
AND WHEN YOU SAY "TRADITIONAL JAPANESE PASTRIES," WHAT ARE YOU TALKING ABOUT?
>> WELL, MANY OF THESE, LIKE FOR TEA CEREMONY, THE REALLY FANCY ONES ARE USED FOR TEA CEREMONY.
>> UH-HUH.
>> AND EACH ONE HAS BASICALLY BEAN PASTE.
ALL OF IT IS EITHER AZUKI BEAN, OR A LIMA BEAN PASTE.
AND AGAIN, WHAT YOU ARE EATING, WELL DOWN HERE, WE HAVE THE MOCHI BUT IT HAS THE-- >> WELL, LET'S BRING IT OUT, SO LUIS CAN HAVE A LOOK AT THAT.
>> THIS IS MOCHI.
>> BEAN CAKES.
WITHOUT THE ICE CREAM.
>> WITHOUT THE ICE CREAM, IT HAS BEAN PASTE IN IT.
>> ALL I'M DOING IS EATING!
>> FINGER LICKING GOOD!
>> SHE WAS TELLING ME, WELL, SHE WAS THANKING ME, FOR COMING TO HER SHOP, BECAUSE I'VE BEEN GOING TO HER SHOP WHEN IT WAS ON FIRST STREET FROM THE TIME I WAS VERY SMALL, WE'D COME TO SUNDAY SCHOOL, AT THE NISHIHON-GANJI, AND ON THE WAY HOME, WE'D ALWAYS BUY A BOX OF MONJU AND TAKE IT HOME.
AND THOSE MONJU ARE THOSE JAPANESE CONFECTIONS.
AND ALL THESE YEARS, WE'VE ALWAYS COME EVERY TIME WE COME TO LOS ANGELES, WE STOP HERE, WE HAVE A KINTOKI, WE EAT THE MONJU, WE TAKE IT HOME, AND IT'S BEEN FOR YEARS AND YEARS AND YEARS.
>> SO THIS IS A REAL TRADITION.
>> OH, YES!
>> DO YOU HAVE A LOT OF CUSTOMERS WHO'VE BEEN COMING IN THIS LONG?
>> WELL, MY MOTHER, I THINK, A LOT OF TIMES WHEN SHE SEES PEOPLE WITH THEIR GRANDCHILDREN, SHE SAYS, SHE REMEMBERS THEM WHEN THEY WERE CHILDREN.
>> YEAH.
SO IT'S REALLY, THIS IS A REALLY BIG PART OF HISTORY, HERE IN LOS ANGELES.
>> YES.
AND MY GRANDCHILDREN, ARE-- THEY ALWAYS WANT TO COME, THEY ALWAYS WANT TO EAT THE KINTOKI, AND WE'RE JUST SAD THEY DON'T HAVE IT IN THE WINTER, WE COME WHEN IT'S ICE COLD, WE WANT KINTOKI, AND THEY DON'T HAVE IT.
>> WHAT'S KINTOKI?
OH, IT'S THIS!
THIS IS THE KINTOKI.
>> OUR FAVORITE, ICE WITH THE BEANS!
>> ACTUALLY THIS HAS BECOME WATER NOW.
[LAUGHING] >> WELL, I WAS EATING IT SLOWLY!
>> WELL, THANK YOU VERY MUCH, THANK YOU VERY MUCH.
THANK YOU, THANK YOU, THANK YOU.
THANK YOU.
I JUST SHOOK HANDS AND MY HANDS ARE STICKY, I APOLOGIZE!
I'M SORRY.
KATS, THIS HAS BEEN A WONDERFUL EXPERIENCE DOWN ERE, AND WE'VE JUST REALLY SCRAPED THE SURFACE.
>> JUST THE SURFACE, THE VERY SURFACE.
LOTS OF THINGS ARE GOING ON HERE.
HAVE YOU BEEN TO THE MUSEUM?
>> TO THE JAPANESE-AMERICAN NATIONAL MUSEUM?
>> YES, YES.
>> OF COURSE.
>> AND OF COURSE, IN A FEW MORE MONTHS, IN AUGUST, WE HAVE NEISI WEEK COMING UP.
AND THAT'S OUR BIG, BIG FESTIVAL.
>> BUT THERE'S ALWAYS SOMETHING GOING ON DOWN HERE.
>> YES.
>> AND THERE'S ALWAYS SOMETHING GOOD TO EAT DOWN HERE.
>> TRUE, TRUE.
>> YOU CAN COME TO LITTLE TOKYO ANY DAY OF THE WEEK AND, I WAS GOING TO SAY GET FAT, BUT THAT ISN'T WHAT I MEAN!
YOU CAN EAT WELL, AND EXPERIENCE THE CULTURE.
AND UNDERSTAND WHAT IT'S ALL ABOUT.
>> YES.
ENJOY LIFE, UH-HUH.
>> WELL LET ME THANK OUR LADIES DOWN HERE, LUIS.
THANK YOU VERY MUCH.
>> OH, THANK YOU!
>> THANK YOU, IT WAS NICE SEEING YOU AGAIN.
>> DON'T GO AWAY, I WANT TO TALK TO YOU BEFORE YOU LEAVE.
>> ALL RIGHT.
OH, BOY.
BYE-BYE!
COME AND STAND WITH ME.
BYE-BYE, COME ON.
KATS, LETS GET A GROUP PICTURE HERE.
THIS HAS BEEN A WONDERFUL FOOD-EXTRAVAGANZA TOUR HERE IN LITTLE TOKYO.
[JAPANESE MUSIC] CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.
VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
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