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Joint Forces Journal

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VOL. 24 - NO. 32
AUG 18 - 25, 2019
PO BOX 13283
OAKLAND, CA 94661-0283

510.595.7777 FAX
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$25/YEAR
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Joint Forces Journal is published privately, and in no way is connected with DoD, the U.S. Army, Navy, Air Force or Coast Guard. This website and the printed newspaper are intended for the members of the Armed Forces and their families. Contents do not necessarily reflect official views of the U.S. Government, the Department of Defense or the U.S. Army, Navy, Air Force or Coast Guard, and do not imply endorsements thereof. The marital status, physical handicap, political affiliation, or any other non-merit factor of the purchases, user or patron for advertisers prohibited. If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the publisher shall refuse to print advertising from that source until the violation is corrected. Editorial content is prepared and edited privately, and is provided by the Public Affairs Office of U.S. Army, Navy, Air Force and Coast Guard installations. Correspondence and material for publication should be addressed to: Editor, Joint Forces Journal, P.O. Box 13283, Oakland, CA, 94661-0283. Deadline for receiving articles and photos is 3 p.m. Monday for publication on Friday of that week. Joint Forces Journal editorial policy is to use bylines and photo credits where applicable and when submitted.

“KITCHEN GOURMET” – R & J Toffees Continue a Long Family Tradition

Feb 08, 2019
R& J Toffees continues a nearly 60 year family tradition of making handcrafted almond toffee, renowned internationally for being the “Best Tasting Toffee,” as well as winning the first place “Best in Specialty Food” award and “Top Artisan Toffee” award.

The road to being this good a product didn’t come easy. The recipe started with Ryan and Joel Sakakihara’s grandmother. To be sure, making toffee by hand is actually quite strenuous and over time their grandfather was forced to take the reins. Appropriately, their grandfather, Sam, was a cook for the 442nd infantry in World War II, and under his watchful eye, the toffee recipe was further refined. Throughout the years, Grandpa Sam’s holiday gifts of toffee and annual toffee donations to church and community fundraisers became tradition.

Brothers Ryan, a software engineer, and Joel, a communication studies professor, learned from their grandfather and spent years refining his formula. Together they created R & J Toffees’ original almond toffee, which, to this day, is still made by hand, as they fulfilled their vision of sharing toffee of the highest standard with the public.

Although their recipe represents a family legacy, it is anything but static. The brothers are always looking for anything which helps the toffee evolve. The Sakakiharas’ grandparents never sold their toffees – they made them socially and for church fundraisers – and today the Sakakihara brothers sustain this ethos by giving back as much as possible. Cancer research is high on their list of causes – and for good reason. The kitchen is covered with pictures of grandfather Sam who died of cancer before he could witness the boom of his grandsons’ business. “I think if he could see us now, he would be very proud,” says Joel Sakakihara.

The ingredients for the award-winning R & J Toffees are simple, containing sugar, butter, almonds, and a dark chocolate flavored coating. They are packaged in 4, 8 and 16-ounce containers, and are available at Whole Foods Markets as well as other specialty markets. For more information on R & J Toffees please visit www.rjtoffees.com.


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