DELICIOUS LITTLE TOKYO
When: June 25-26
Where: Locations throughout
Little Tokyo
Tickets: Available at littletokyola.org
historical significance.
“They'll check in with us and they'll get all they need to go on their tour and try different foods in the neighborhood,” Ito said.
Some of the highlights among the handful of tours offered throughout the weekend include the $36-perperson History of Little Tokyo Food Tour, which takes place at 11 a.m. and 1 p.m. June 25 and 2 p.m. June 26.
It'll be led by Little Tokyo Historical Society members, who will take participants to some of the longeststanding small businesses and food spots in the neighborhood, including a decades-old ramen noodle shop.
And yes, expect to sample some of the deliciousness on display.
Other hot tickets will include the self-guided, $65 J-Town Treats & Eats tour, happening from 1-3 p.m. June 25. This tour will include a stop at food spots that serve pastries, miso and rice bowls — and a couple of retail spots, too, where people can pick up souvenirs to take home.
And for those wanting libations, there's the Little Tipsy Tokyo tour, set for noon-2 p.m June 26. For $85, participants get food and drink pairings at three spots in the neighborhood.
“It's essentially a barhopping Sunday brunch,” Ito said.
The weekend also includes familyoriented cultural workshops at several businesses in the area.
Chocolate-walnut muffins
Yield: 12 muffins
INGREDIENTS
Nonstick vegetable oil spray
Streusel topping:
1/2 cup toasted walnuts; see cook's notes 3tablespoons all-purpose flour
2tablespoons packed light brown sugar
Pinch of table salt
2tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Muffins
13/4 cups (83/4 ounces) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon table salt
3/4 cup boiling water, see cook's notes
3/4 cup (2 1/4 ounces) unsweetened cocoa powder 5ounces bittersweet chocolate, chopped, divided use 1teaspoon instant espresso powder
1 1/4 cups packed (8 3/4 ounces) light brown sugar
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, room temperature preferred
1 teaspoon vanilla extract
3/4 cup walnuts, toasted and chopped, see cook's notes Cook's notes: To toast walnuts, place single layer on rimmed baking sheet. For this recipe you will need a total of 1 1/4 cups. Place in middle of 350-degree oven until lightly browned, about 5-7minutes. Watch carefully because nuts burn easily. Cool before using. For boiling water, cautiously measure 3/4 cup after bringing about 2 cups to a full boil; the measurement will be more accurate that way.