Michael McNicolas of Uoriki Fresh introduced me a salmon from Northern Harvest Sea Farms. Northern Harvest Sea Farms have recently named as a BAP certified “three-star” salmon operation in North America. BAP stands for The Best Aquaculture Practices program, and is “an international certification program based on achievable, science-based and continuously improved global performance standards for the entire aquaculture supply chain, which includes farms,...
Read MoreToyota Event in Bogota, Columbia
My love to Bogota, Columbia, brought me back again to Bogota. This was my third visit within this year. I cooked for the event for Toyota. My right hand chef was Jeremiah. He is a really great guy to work and play together. He is a good dancer as well. When his restaurant opens…..I will loose the luxury to be with him. Here are some of the photos of dishes which we have created. For the reception we served a tofu-avocado square with gingered miso sauce, braised tender...
Read MoreMiami Book Fair and Norman Van Aken
Miami Book Fair was indeed a big book fair. Norman Van Aken made me possible to participate this year’s Miami Book Fair. During the Fair I had the great opportunity to offer a cooking demonstration (from Hiroko’s American Kitchen) at Miami Culinary Institute where Norman sits as the Director of the culinary school. The school, MCI, “offers an education that is at the fore front of the industry by mixing a blend of classic skills and innovative techniques...
Read MoreDeGustibus Cooking Class with Chef Sono
November 12th was our Kaiseki Meal Class at DeGustibus Cooking Class in New York City. It was a great honor for us to offer the class. Thank you very much for joining our class! We enjoyed very much as (hope) you did. Hiroki Abe, executive chef at En, NYC, rushed to help me in the kitchen and at the back stage. It was a great pleasure to work with him. Thank you, Hiroki. Chef Sono brought with him his right hand guy from Kyoya, chef Moriyama. Here are some of the photos...
Read MoreChoice which I make
Purchasing something cheap, poor quality ingredient is always a waste of money..in my case. I buy a good quality kelp, shoyu, sea salt and sugar and use them in my kitchen. For example, let me explain about good quality shoyu. Good quality shoyu is made from good quality materials, soybeans and wheat. It is made in time and labor consuming fermentation process (not in an automated factory). Good quality shoyu is not just salty, but is packed with good, complex flavor (umami...
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