Satura Cakes, a year-old pastry shop, makes Tokyo-style Western cakes and pastries that are lighter and brighter in flavor than European pastries. Delicate cream puffs, a “shortcake” of ethereal génoise layered with whipped cream and strawberries and a strawberry tiramisu in a little oval container all delight.
320 University Ave., Palo Alto (650) 326-3393; 200 Main St., Los Altos (650) 948-3300; www.saturacakes.com
KIKKOMAN’S 50th ANNIVERSARY IN AMERICA
Kikkoman began producing naturally brewed soy sauce in Japan more than 300 years ago. In 1957, the company opened its first office in San Francisco. Since then, Kikkoman soy sauce has become a staple in the American pantry.
To celebrate its50th anniversary in America, Kikkoman president Yuzaburo Mogi threw a grand dinner at the Ritz-Carlton, where chef Ron Siegel cooked an extraordinary dish for 250 — sake and soy sauce-marinated Alaskan salmon strewn with a garden of tiny mushrooms and vegetables, all moistened with a Kikkoman ponzu sauce-inflected beurre blanc. No accident that Kikkoman chose Siegel. He was the first American to win on the Iron Chef competition in Tokyo. At the end, Tony Bennett sang, his voice astoundingly supple and nuanced at 80, a master.
For 50 years Kikkoman has positioned itself as an American product, developing Western recipes that incorporate soy sauce. Now that Asian is the No. 1 culinary trend in the country, Kikkoman has come full circle. Americans use this high-quality soy sauce to cook Japanese and Chinese dishes, not just pineapple-glazed spareribs.