Blue Cheese Bean Salad ブルーチーズ豆サラダ

Beer and cheese is a classic pairing. In recent years, food specialists have carefully considered which cheeses pair best with specific beer styles. We’ve even attended seminars on the topic at the Craft Brewers Conference in the U.S., one of the largest industry gatherings in the world. The pairing suggestions of these experts are based…

Spent Grain Burger 麦芽粕バーガー

The Monk’s Kettle is a neighborhood tavern in the Mission District of San Francisco serving a wide range of craft beer and gourmet pub fare. The craft beer menu is the engine of the restaurant (with 28 draft beers, 1 cask and around 150 bottle varieties) and seeks to exhibit the best representations of most/all…

Curried Oyster Po’ Boys

Ingredients 1 cups (8 fl oz) of shucked medium-sized oysters 1/2 tsp salt 1/2 tsp sugar 1 tsp curry powder 1/4 cup all-purpose flour 1/2 cup cornmeal 1/2 tsp black pepper 1 egg 1/3 cup milk Oil Sandwich roll or baguette Butter Mayonnaise Cilantro (optional) Pickled daikon and carrot sticks (optional) Instructions 1. Drain oysters…

Stuffed Peppers

Ingredients ½ can vegetable broth ½ can beef broth 1/3 cup quinoa 1/3 cup quick-cooking barley 2 tablespoons olive oil 2 cloves minced garlic 1 medium chopped onion 2 cups sliced fresh mushrooms 1 can diced tomatoes, drained 3 cups fresh spinach 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 1/4 cups shredded pepper…

AQ Straight-Up Utsunomiya Gyoza

by Albert Kuwano Bakonyvari of AQ Bevolution Gyoza became popular in Utsunomiya after WWII. A large number of Utsunomiya men who were in Manchuria and survived returned home bringing gyoza culture with them. When local gyoza makers (including AQ!) got together to form the Utsunomiya Gyoza Association in 1993, the deal was sealed; Utsunomiya became…