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Sacramento restaurant owner frustrated as federal business aid halted by lawsuit


Sacramento restaurant owner frustrated as federal business aid halted by lawsuit
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Updated: 9:12 PM PDT Jun 25, 2021
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Updated: 9:12 PM PDT Jun 25, 2021
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it s another busy day for staff at Sacramento restaurant. Been joe hockey, the restaurant buoyed by a combination of hard work tenacity and good food under chef owner Craig Takahara. Despite a 75% hit in sales during the pandemic. Not a single worker here was let go. We ve done our best to stay open during the entire pandemic. And it would be a shame for us to have to close Takahara now jumping out of the frying pan and into the fire and not by choice. This week, the S. B. A. Took back the grant money. It approved for Takahara restaurant. The funds were approved over a month ago. Well, you know, it s obviously devastating and having that taken away obviously as after we ve been approved and doing all the work to get approved. Uh you know ....

United States , Pat Fong Kushida , Craig Takehara , Stephanie Lin , Asian Pacific Chamber , California Restaurant Association , Us Small Business Administration , Restaurant Revitalization Fund , Us Census Bureau , Small Business Administration , American Rescue Plan , China Virus , Business Administration , Economic Injury Disaster Loans , Targeted Advance , Supplemental Targeted Advance , Covid 19 , Craig Takehara , Small Business Administration , ஒன்றுபட்டது மாநிலங்களில் , பேட் பொங் குஷிதா , கிரேக் தகேதார , மாற்றாந்தாய் லின் , ஆசிய பெஸிஃபிக் அறை , கலிஃபோர்னியா உணவகம் சங்கம் , உணவகம் புத்துயிர் நிதி ,

Home Cookin' - Nikomi Udon - Sacramento Magazine


At their Southside izakaya restaurant, Binchoyaki, TOKIKO SAWADA and CRAIG TAKEHARA are known for their exquisite grilled foods. But when it comes to cooking for their family on cold winter days, they love noodles. “Nikomi” means “braised” in Japanese, and this dish is pure Japanese comfort food. “Japanese food can be more than sushi and teriyaki,” says Sawada. “We love teaching and spreading the love of Japanese soul food.”
4 cups water
2 medium garlic cloves, grated
2 large shiitake mushrooms, sliced
4 bunches bok choy, bases trimmed and leaves separated
2 carrots, peeled and sliced on the bias
2 boneless skinless chicken thighs, cut into strips ....

Craig Takehara , Tokiko Sawada , Easy Original Broth Concentrate , கிரேக் தகேதார , சுலபம் ஒரிஜிநல் குழம்பு கவனம் செலுத்துங்கள் ,