Here at Progressive I conducted Ramen demonstrations and produced with Chef John Winpisinger and Chef Will one of the best ramens in America. Chef John followed my instructions and prepared a clean tasting, yet umami packed ramen broth. This was not the ordinary, porky and fatty version which has become the standard in New York City. We made shoyu ramen and miso ramen. The toppipngs are the indispensable chashu (simmered and flavored pork), egg, scallions. We also added...
Read MoreMy baby/manuscript submitted
Late last night I have submitted my manuscript (my third book) to my publisher Andrews McMeel Publishing. I felt like leaving my baby in the incubator at the publisher. Starting tomorrow editor-surgeons will apply all sort of surgeries (editing) to my baby to help her grow normal……..very worrisome! My third book is all about how to enjoy Japanese meals in America using American ingredients – produces, large cut of meats (your favorite ribs is included),...
Read MoreRamen, next star of Japanese food
How many people knows ramen? I am not talking about instant ramen which is extremely cheap and convenient. They are not real ramen. It is exciting that recently ramen has become a next big star of Japanese food in America. New York City is already a battle ground of good ramen shops. Ippu-do (known for porky, fatty broth; jam-packed), Hide-chan reamen (good noodles), Momofuku Noodle bar, Tabata (newly opened), Menchanko-tei (it’s been here for sometime), Totto ramen...
Read MoreJudith Jones
Today I went to a party to celebrate Judith Jones’s retirement from Alfred Knopf. Her career lasted more than five decades working with noted authors such as John Updike, John Hersey, Elizabeth Bowen, Peter Taylor and Anne Tyler. When it comes to cookbook authors she worked with Julia Child, James Beard, Lidia Bastianish, Marcella Hazan, Madhur Jaffrey, Joan Nathan, Jacque Pepin and Claudia Roden. I am one of the very luckiest authors who can work with her. Here is...
Read MoreFinal day – scaling technique and nigirizushi
Flounder is covered in very tiny scales, so scaling this fish requires a different technique, called, kokehiki, for which I use a very well sharpened yanagiba knife. Scaling is easier when the body of the fish is moist…that is, when fish is fresh and bathed in its natural moisture. Here I have a photo of Executive Sushi Chef Masato of 15 East demonstrating us how to do it properly. Other photos shows students working in very serious manner. The important tip of...
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