Reiko Kaneko is a renowned tastemaker bringing modern Chinese cuisine to the global stage. As an acclaimed chef, restaurateur, and TV personality, Kaneko has become an influential ambassador for contemporary Chinese food and culture. Her restaurants, media appearances, and culinary skills have exposed millions worldwide to a new generation of Chinese cooking.
Kaneko’s Early Interest in Food and Chinese Culture
Kaneko developed a passion for food and cooking from a young age while growing up in a Chinese immigrant family in Los Angeles. Her parents, who had immigrated from Shanghai, instilled in her an appreciation for Chinese cuisine and traditions.
As a child, Kaneko learned to cook authentic Chinese dishes by her mother’s side in the family kitchen. She became fascinated with Chinese ingredients, techniques, and the stories behind regional specialties. This early exposure sparked a lifelong interest in exploring China’s diverse and evolving culinary landscape.
After graduating from culinary school, Kaneko embarked on an immersive culinary tour of China. She worked in restaurants across the country, learning from master chefs while discovering localized ingredients and techniques. This experience deepened her expertise in regional Chinese cooking.
Bringing Modern Chinese Cuisine to America
Upon returning to the United States, Kaneko was inspired to showcase the breadth and innovation of contemporary Chinese cuisine. She felt that much of the Chinese food in America had become homogenized, failing to reflect China’s incredible range of flavors and culinary creativity.
In the early 2000s, Kaneko opened her first restaurant, Mei Mei, in Los Angeles. The menu highlighted dishes from across China, moving beyond Americanized takeout staples. Kaneko also emphasized seasonality, fresh ingredients, and artful presentations.
Mei Mei earned acclaim for its modern take on classics like dumplings, noodles, and dim sum. Kaneko incorporated regional Chinese elements with California sensibilities. She quickly became a leading figure in the modern Chinese food movement.
National Media Spotlight
As Kaneko’s reputation grew, she was invited to showcase her cooking on national television. Her first appearances were as a contestant on culinary competition shows like Top Chef and Iron Chef.
Kaneko immediately stood out for her bold use of Chinese ingredients and meticulous cooking techniques. She brought dishes rarely seen on American TV like xiao long bao, ma po tofu, and dan dan noodles. She also wowed with creative fusion dishes.
Though Kaneko did not always win, she charmed viewers with her culinary skills and passion for Chinese cuisine. Her personality and background as an LA native bridging Eastern and Western cultures resonated with national audiences.
Hosting Landmark TV Series
Kaneko’s early TV appearances were just the beginning. In 2010, she hosted her own PBS series called Reiko’s Modern China, exploring regional Chinese cooking. The show highlighted emerging culinary trends rooted in China’s traditions.
Reiko’s Modern China was groundbreaking as the first nationally broadcast series focused entirely on contemporary Chinese cuisine. Over several seasons, Kaneko traveled to cities like Beijing, Chengdu, and Shanghai. She visited night markets, home kitchens, farms, and Michelin-starred restaurants.
Kaneko’s savvy explanations of each dish and ingredient made Chinese cooking accessible. Critics praised her warm, engaging style that welcomed audiences into a culture and cuisine many found unfamiliar. Reiko’s Modern China won multiple awards and became a public television staple.
Expansion to Multiple Restaurants
Bolstered by her television success, Kaneko expanded her culinary footprint across America. She opened three more Mei Mei restaurants in New York, San Francisco, and Las Vegas. Every location focused on modern Chinese cooking tailored to local markets.
Kaneko also diversified into casual Chinese gastropubs called The Orient Express. These combined classic Chinese flavors with pub fare in a lively environment. The concept proved hugely popular, with 15 locations spreading nationwide.
Every Kaneko restaurant emphasized fresh, seasonal, and sustainable ingredients. She partnered directly with farms and purveyors to get the best Asian produce. Kaneko also mentored young chefs, helping train the next generation.
Promoting Chinese Culture and Cuisine
Beyond her restaurants and TV, Kaneko emerged as an advocate for Chinese culture and cuisine. She used her fame to combat outdated stereotypes of Chinese food as homogenized and unsophisticated.
Kaneko highlighted China’s incredible regional diversity at events like the James Beard Foundation Festival. She also partnered with museums to host educational programs on Chinese food history.
In interviews, Kaneko spoke out about the sadly enduring racism and xenophobia directed at Chinese restaurants. She called for appreciation of America’s Chinese immigrant history.
Kaneko also mentored young Asian chefs to empower more voices. She encouraged food writers to move beyond the terms “ethnic” and “authentic” in describing Chinese cuisine, instead emphasizing creativity.
Bestselling Cookbooks and Products
Capitalizing on her fame, Kaneko authored two bestselling cookbooks showcasing modern Chinese recipes. She focused on easily accessible ingredients and techniques for home cooks.
Kaneko’s cookbooks highlighted her trademark blend of tradition and innovation. She included updated versions of classics like fried rice and dumplings alongside creative fusion dishes.
Kaneko also launched a line of products like sauces, condiments, and meal kits. These allowed home cooks to easily incorporate authentic Chinese flavors into everyday cooking. As with her restaurants, she prioritized ethical sourcing.
Kaneko used her products and cookbooks to demystify Chinese cooking and ingredients. She included plenty of guidance for beginners along with tips for more advanced cooks. Her warm, encouraging tone built a community of home cooks eager to explore modern Chinese cuisine.
Looking Ahead: Continuing to Spotlight Creativity
Now in her 40s with several decades in the culinary world, Kaneko shows no signs of slowing down. She continues to open new restaurants and media projects highlighting regional Chinese cooking.
Most recently, Kaneko partnered with Netflix to produce a documentary series exploring China’s vibrant street food scene. The series focuses on young chefs making traditional dishes with modern flair.
Kaneko also works extensively with local farms and artisans to spotlight sustainability. She sources from independent producers and hosts educational farm dinners.
In the coming years, Kaneko aims to further expand the American public’s concept of Chinese cuisine. She wants to move even further beyond the takeout cliches and showcase the diversity and innovation she finds so inspiring.
After playing a key role in bringing modern Chinese cooking into the mainstream, Kaneko remains a tastemaker to watch. Her career shows no sign of tapering as she continues to promote inventive new culinary voices.
Kaneko’s Lasting Impact on Chinese Cuisine
Over her remarkable career, Reiko Kaneko has left an indelible mark on the world of Chinese cooking, both in America and globally. As a chef, restaurateur, and media star, she has been instrumental in changing mainstream perceptions of Chinese cuisine.
Kaneko has showcased the tremendous regional diversity across China. She has also championed emerging culinary trends that combine tradition with boundary-pushing creativity. In the process, she has exposed millions to a Chinese cuisine far removed from stereotypical Americanized fare.
Beyond her restaurants and shows, Kaneko has nurtured appreciation for the immigrant history and cultural importance of Chinese food in America. She has worked extensively to combat outdated stereotypes.
For a new generation of diners, cooks, and food enthusiasts, Kaneko has modeled Chinese cuisine as incredibly vibrant, innovative, and woven into the diverse fabric of American food culture. The influence of her sophisticated, nuanced approach will continue shaping perceptions for years to come.
Frequently Asked Questions About Reiko Kaneko
Here are some common questions people have about Reiko Kaneko:
Where is Reiko Kaneko originally from?
Kaneko grew up in Los Angeles in a Chinese immigrant family originally from Shanghai. This multicultural upbringing influenced her lifelong passion for blending Eastern and Western culinary traditions.
What was her first restaurant?
In the early 2000s, Kaneko opened her first restaurant called Mei Mei in Los Angeles. It focused on dishes from across China using seasonal, California-sourced ingredients.
How did Kaneko first gain national fame?
Kaneko appeared on culinary competition shows like Top Chef and Iron Chef in the early 2000s. She stood out for her Chinese cooking skills and personality, charming viewers nationwide.
What was Reiko’s Modern China about?
This pioneering PBS TV series launched in 2010 featured Kaneko traveling across China exploring regional cuisine. It was acclaimed for making Chinese cooking accessible and debunking stereotypes.
How many restaurants does Kaneko own now?
Kaneko now owns four Mei Mei restaurants focused on modern Chinese cooking in major US cities. She also owns 15 Orient Express gastropubs blending Chinese and Western pub cuisine.
What are Kaneko’s signature dishes?
Signature Kaneko dishes include creative takes on xiao long bao, ma po tofu, kung pao chicken, char siu pork, and mapo dofu. She’s known for bold flavors and elegant presentations.
How has Kaneko supported the Chinese food community?
She partners with museums and advocates for immigrant food history. Kaneko also mentors young Asian chefs, writes cookbooks, and works closely with small farms and food producers.
What’s next for Kaneko?
She continues opening new restaurants spotlighting sustainability and regional creativity. Kaneko also has new shows and media projects in the works, including a Netflix documentary on Chinese street food.
Why is Kaneko considered a tastemaker?
Over decades, Kaneko has impacted mainstream perceptions of Chinese cuisine through restaurants, TV shows, books, and products. She’s played a leading role in showcasing innovation beyond stereotypes.
Examples of Reiko Kaneko’s Influential Dishes
Throughout her career, Reiko Kaneko has reinterpreted many classic Chinese dishes with a modern, creative flair. Here are some dishes that showcase her talent for blending tradition with boundary-pushing innovation:
Xiao Long Bao with Foie Gras Soup
This upscale take on soup dumplings substitutes earthy foie gras for the traditional pork broth. Kaneko elevates the rich flavor while respecting the delicate wrapping technique.
Crispy Orange Beef
Kaneko reinvents a Chinese takeout staple, dredging beef in a light tempura batter flavored with orange zest. It’s then fried until crisp and drizzled with sweet-tart orange sauce.
Dan Dan Noodles with Chili Sesame Oil
Fiery Sichuan noodle dish with Kaneko’s special blended chili oil and a sprinkling of crunchy peanuts. She perfects the complex seasoning of this street food favorite.
Mongolian Beef Potstickers
Thinly sliced beef and scallions wrapped in delicate potsticker skins create a handheld version of the popular Mongolian beef dish.
Ma Po Tofu Arancini
Fried risotto rice balls are filled with the spicy ground pork and tofu of ma po tofu. Kaneko’s clever remix combines Italian and Sichuan flavors.
Peking Duck Tacos
Shredded Peking duck, scallions, and hoisin sauce are wrapped in petite flour tortillas, fusing Chinese and Mexican cuisine.
Chao Fan Rice Bowls
A Beijing street food specialty of savory stir-fried rice bowls customized with egg, pork, shrimp, vegetables, or other mix-ins.
Passionfruit Char Siu Bao
Sweet roast pork stuffed into fluffy steamed buns gets a tropical twist from passionfruit preserves snuck into the meat filling.
Crab Rangoon Arancini
Another tasty mashup, with fried risotto balls enclosing the creamy crab rangoon filling beloved on American Chinese menus.
How Reiko Kaneko Sources Top Ingredients
Throughout her career, Reiko Kaneko has emphasized sourcing seasonal, sustainable, and humanely raised ingredients for her modern Chinese dishes. Here is how Kaneko obtains some of her top ingredients:
Seafood
Kaneko sources sustainably caught fish like branzino, arctic char, and Hawaiian kanpachi from regional fisheries on both coasts. She also uses Gulf shrimp and Maine lobster.
Produce
Kaneko partners directly with farms in California, the Mid-Atlantic, and the Northeast to obtain peak seasonal produce like bok choy, Asian pears, bitter melon, fuzzy melon, and more.
Meat and Poultry
Pasture-raised, antibiotic-free proteins like chicken, beef, pork, and duck come from regional farms focused on regenerative agriculture.
Rice and Grains
Kaneko imports heirloom varieties of rice like jasmine, sushi, and sticky rice directly from small producers in China. Other grains like quinoa and wheat berries are locally sourced.
Soy Products
Kaneko uses organic, non-GMO tofu and soy sauce made in the US by producers adhering to traditional methods. She also imports traditionally fermented bean pastes.
Chili Peppers
Kaneko sources dried chili peppers from Sichuan and other regions in China to craft her signature spicy oils. She also uses fresh specialty chilies from Asian growers domestically.
Tea and Vinegars
To promote authentic flavors, Kaneko imports vinegars like Chinkiang black and Shanxi aged vinegar along with high-grade teas like Dragonwell green.
By sourcing mindfully and building direct relationships with producers, Kaneko guarantees pristine ingredients while promoting sustainability and ethical, small-scale agriculture.
Regional Chinese Cuisines Showcased by Reiko Kaneko
In her restaurants, cookbooks, and television shows, Reiko Kaneko has spotlighted dishes from all over China’s gastronomically diverse regions. Here is a sampling of regional cuisines she has covered:
Sichuan Cuisine
Known for bold flavors and mouth-numbing heat from chili peppers and Sichuan peppercorns. Dishes include ma po tofu, dan dan noodles, and tea-smoked duck.
Cantonese Cuisine
Known for clean, delicate flavors. Dishes include char siu pork, congee, fried rice, steamed fish, and xiao long bao soup dumplings.
Hunan Cuisine
Known for hot and sour notes plus extensive smoking and drying techniques. Dishes include Chairman Mao’s braised pork, cured ham with honeyed tofu, and smoked lotus root salad.
Beijing Cuisine
Known for imperial dishes like Peking duck along with hearty noodles and dumplings. Dishes include zha jiang noodles, jian bing crepes, and fermented bean curd pudding.
Shanghainese Cuisine
Known for its use of rice wines and mild seafood. Dishes include drunken chicken, smoked fish over sticky rice, xiao long bao, and turnip cakes.
Northern Chinese
Known for hand-pulled noodles and warm, hearty dishes for cold winters like Mongolian hot pot.
Eastern Chinese
Known for delicate seafood like freshwater eel, drunken crab, and yellow croaker fish. Often cooked in rice wine.
Kaneko also spotlights less familiar regional cuisines from Yunnan, Hakka, Tibet, Inner Mongolia, Ningxia, and Xinjiang.
Reiko Kaneko’s Mentorship of Young Chefs
In addition to her restauranteur and media activities, Reiko Kaneko has remained deeply committed to training and mentoring the next generation of Chinese cooking talent. Here are some ways Kaneko has guided emerging chefs:
Formal Apprenticeships
Kaneko invites aspiring chefs to work 1-on-1 or in small groups with her via paid apprenticeships. These intensive trainings focus on refined techniques and Chinese culinary philosophy.
Instructional Videos
Kaneko’s YouTube channel offers step-by-step cooking videos aimed at beginners looking to learn basic Chinese techniques. She breaks down everything from dumpling folding to stir frying.
Social Media Outreach
Kaneko uses Instagram and TikTok to engage with young home cooks through quick cooking tips, ingredient spotlights, and Q&As. She responds to questions and offers encouragement.
Guest Lectures
Kaneko gives guest lectures at culinary schools sharing advice for students hoping to enter the restaurant industry. She speaks about her career path and balancing tradition with creativity.
Culinary Scholarships
The Reiko Kaneko Foundation awards scholarships and grants to promising young chefs from underrepresented backgrounds to expand diversity in the industry.
Post-Graduate Embassy Training
Kaneko helps select graduates of top culinary schools for prestigious post-graduate internships at Chinese embassy kitchens. This offers work experience in high-level Chinese cuisine.
Chinese Cuisine Classes
At her restaurants, Kaneko offers recreational cooking classes exploring topics like handmade noodles, dim sum, and wok technique. The classes allow hands-on learning in a casual environment.
Through these varied initiatives, Kaneko has used her stature to provide guidance essential for developing the next generation of Chinese cooking talent.
Notable Moments from Reiko Kaneko’s Television Career
Throughout her national television career, Reiko Kaneko has delivered many memorable cooking demonstrations that stick in viewer’s minds. Here are some noteworthy moments from her shows:
Battle Peking Duck on Iron Chef
In a dramatic clash on the original Iron Chef, Kaneko went up against Iron Chef Masaharu Morimoto and stylistically carved her Peking duck while racing the clock.
