Exotic Infused Sauce Delivers a Welcome Kick to Food and Cocktails

Two leading food companies have devised a flagship sauce that packs all the color, taste and characteristics of Japan’s Tokushima Prefecture in a bottle.

Months of collaboration between Bando Foods and Kawazoe Orchard has resulted in the tangy and spicy Bakasco, a yuzu-infused pepper-like sauce, designed to give food an extra boost in quality.

The sauce defines the very essence and charm of the nature-rich Tokushima as all the selected, main ingredients packed into a bottle of Bakasco – chilli peppers, yuzu juice, and persimmons – are sourced from the prefecture.

Bakasco has been certified organic by the Japanese Standards of Agriculture (JAS). It is perfect for pork stir-fries, gyozas, thick Japanese noodles and fried foods. 

The sauce, which comes in a 60ml bottle, can also be used to make spaghetti with oil and garlic, and be used with assorted seafood rice bowls, sashimi, oysters, roast beef, meat dishes, soups,

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Pork belly buns and Asian street food take over Uptown Dallas bar


Uptown Dallas will soon get a new Asian restaurant that vows to take us on a one-of-a-kind culinary and mixology journey across Asia. Called Anju, it’s an elevated Asian street food concept that will open at 2901 Thomas Ave., in the space most recently occupied by City Council Bar.


The space is currently undergoing a renovation with an official opening penciled in for March. In the interim, they’re doing a transitional preview of the menu to share and refine their best dishes.


Anju is the brainchild of Michael Kim, owner of hospitality company One Esca; and chef Don Flores, most previously at CBD Provisions and Americana at the Joule Dallas hotel.


Kim purchased City Council Bar in December 2019, and says they always nurtured the idea that they might do an Asian concept there.


Their vision is one of unique and affordable Asian food,

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Venezuelan Musician Shares Love of Vegan Cooking With the World | Earth Eats: Real Food, Green Living

Dani Debuto is a founding member of Zeta, a collective art piece that started in Venezuela and whose members currently reside in south Florida. Zeta is primarily known for their musical aspect, which combines hardcore punk with polyrhythmic Afro-Caribbean percussion and elements of 70’s era Psychedelia. They also express themselves through film, design, and even food.

Dani founded the group in 2003 along with Juan Ricardo Yilo. Early on, they traveled to places like Mexico and Argentina and were drawn to a DIY community of artists that changed the way they thought about their art and their lifestyles. Many of the people they met followed a vegan, plant-based diet, an idea that Dani instantly connected with.

The first time I saw Zeta was at a music festival in Florida, and I was immediately struck by the intensity of the music, their stage presence, and the fact that they

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A Chat With Food Critics, Chefs And Restaurateurs From Asia

I gather my friends – Asian food writers, food critics, restaurateurs and chefs – asking them why they think Chinese food comes with such a bad reputation – ultimately being the poster child of ‘dirty’.

With hundreds of Chinese restaurants closed in this pandemic year, perhaps it is more timely than ever to ask the question – can Chinese food ever be seen as ‘fine-dining’ and will America lose its love/hate relationship with Chinese food with all these closures?

Let’s not forget Chinese-American cuisine is very much a part of the American culture as is BBQ to Southerners and bagels to New Yorkers Chinese Food is definitely a highly lucrative industry. 

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