This past Saturday, we met up with my brother at the Ferry Building farmers market in San Francisco. The new parking meters in the city allow you to park for a maximum of one hour. Why they would create a parking meter that takes credit cards, only to limit people to one hour of parking, is beyond me.
Once we parked, we hurriedly walked to the farmers market, targeted our must-have items (a few organic fruits, some trail mix, and Yuba strips), picked up a quick lunch, and hightailed it back to our cars. For lunch, I picked up a few Korean tacos from the Namu stand. I’d seen the Namu truck before, but on sunny days, the long line to order had always discouraged me. The city was damp and blanketed by overcast clouds, and this seemed to keep the big crowds at bay this past weekend. Namu offered a variety of Japanese and Korean fare (they even had a Loco Moco on the menu). If we had more time, I would’ve liked to have tried more of their items. But an hour goes by fast at the farmers market, so I just ordered two tacos to go. These weren’t really tacos, rather than deconstructed bulgogi (barbecued Korean beef) handrolls. The nori didn’t hold all of the filling together as I ate the tacos, but it did a surprisingly good job. They used a nori that was lightly salted, which I thought enhanced the flavors of everything else. The tacos were topped with a “salsa” that had a tanginess that reminded me of lomi lomi salmon, and a creamy hot sauce – good contrasts. Best of all, Namu whipped up these tacos in time for us to make it back to our parked cars with time to spare on the meter.
AboutI like Zip mins, spam musubi, and the butterfish misoyaki at The Cal. I've never been a fan of the loco moco but, now that I'm 3000 miles from my hometown of Honolulu, Hawaii, nearly everything from the islands makes me salivate. I currently live (and cook) in the San Francisco bay area, and have inevitably fallen in with "buying local" and organically-grown foods. I enjoy recreating the foods I grew up with - recipes that have been handed down from generation to generation in my family. And, as a working home cook, I try to prepare a lot of fast and healthful meals. Part recipe book, part cultural memoire, and travel journal, here is where I document all of my gastronomical experiences. I think of my kitchen as a blend of past and present, and I believe that where we call home is what we serve on our plates. Questions or comments about anything here? Feel free to post your comments directly, or email me at firstname.lastname@example.org.