Please join us at The Japanese Food Seminar at the International Restaurant & Foodservice Show of New York
Monday, March 1, 2010 – Tuesday, March 2, 2010
DAY 1: Monday, March 1, 2010 13:00pm – 13:45pm
World of Koji – The Secret of Japanese Fermented Products
Presented by Toni Robertson, Executive Chef, Mandarin Oriental New York
Hiroko Shimbo, Hiroko’s Kitchen, LLC
This seminar introduces and explains shoyu (soy sauce), su (rice vinegar) and miso (soybean paste) in depth. All of these are based on the magical action of essential koji mold. The production process for artisan miso, koji’s role in fermentation, umami in fermented products, the healthful aspect of products are all presented. The seminar includes demonstrations illustrating the uses of shoyu, su and miso in traditional Japanese preparations and in creative new ways in American kitchens. Sample tasting follows.
DAY 2: Tuesday, March 2, 2010 13:00pm – 13:45pm
Umami in Kombu (kelp) and Other Food Products
Presented by George Mendes, Owner Chef, Aldea Restaurant
Hiroko Shimbo, Hiroko’s Kitchen, LLC.
This seminar defines and presents the famous “fifth flavor” umami found in kombu and in other food products. The audience will see the traditional kelp harvest and drying production process. The seminar also introduces varieties of kelps and their individual flavor profiles. Demonstrations illustrate the preparation of kelp stock and the use of kelp in creative new ways as a natural flavor enhancer in American kitchens. Sample tasting follows.
Jacob K. Javits Convention Center, Demonstation Theater, Booth #1957
655 West 34th St.
New York, NY 10001