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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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93-year-old Toshi Dogen, right, makes red bean mochi Saturday with other women at the Tacoma Buddhist Temple. Pictured at the head of the table is Toyoko Nakagawara.
Tacoma Buddhist Temple's Fall Food & Crafts Bazaar
When: Sunday Nov. 2, 11 a.m. to 4 p.m.
Where: Tacoma Buddhist Temple
Address: 1717 S. Fawcett Ave.
Contact: 253-627-1417
A&E editor Craig Sailor and I dropped by a mochi making party Saturday morning at the Tacoma Buddhist Temple. It was a flurry of mochi madness, with about 30 temple members – all women, except for a few men handling oven and dish duty – working six deep at long tables laden with delicious looking Japanese confections. They were churning out the treats, assembly line style, for the Fall Foods & Crafts Bazaar at the temple, from 11 a.m. to 4 p.m. this Sunday.
Toyoko Nakagawara smiled broadly as she lobbed golf-ball sized balls of sweet rice dough down the line of women at her table. A dusting of cornstarch kept the dough pliable. The volunteers reached for the dough chunks, shaping the discs around a small ball of red bean paste, then patting and mounding the whole thing into a smooth ball of delicious yum.
