<Begin Segment 6>

[Ed. note: shots of deli]

BF: This is, this is where back when she was working in the store, she'd cook meals for the workers?

TM: No, not here. This is prior, at --

BF: The smaller store.

TM: Yeah. Main street store. Soon as we got here we said, no we can't do that.

BF: Too many people. [Laughs]

TM: Well she insisted on making sushi in the back here. So this is, when we started, then... when we started to make more and more take-out food, then that's when we converted the 5th Avenue part to the deli kitchen. Actually when we were making sushi here, we were making the satsumaage and things back there. And then when we moved the production operation to the facility, Kustom Foods, because Kustom Foods used to be our wholesale warehouse, we outgrew that. So we moved to where we are now, from 30,000 to 80,000. So that's when we converted to, half of the, our old warehouse was to production. I think we used to make all these, too, but we buy it now.

BF: Oh really?

TM: We used to make these hum bows in the back there.

BF: Yeah, yeah. I didn't know that you bought them, now.

TM: Well, we probably do. I'm not sure, but that was one of the other reasons why we built that kitchen, was because we used to make hum bow and satsumaage, and those things.

BF: At lunch time this place is just packed.

TM: Oh yeah, it's pretty good, so here again, our expanded store will have much more of this.

BF: This is one of the areas that's gonna be, really larger?

TM: Yeah, especially the seating area. This will be about two or three times the size of this.

<End Segment 6> - Copyright © 2000 Densho. All Rights Reserved.