My friend and sake connoisseur, George Kao, moved on from New York Mutual Trading to Sun Noodles for a new challenge in his career several months ago. I spotted him working at Ramen Lab station at Smorgasburg, Brooklyn, during Food Book Fair. Ramen Lab, which is headed by a chef Shigetoshi Nakamura, is Sun Noodle company’s test kitchen where it offers educational events in order to deepen the understanding of ramen in America. At the Fair Chef Nakamura was serving...
Read MoreAsparagus Kuzudofu vs Gomadofu
Now let me describe more about Asparagus kuzu which I served at the Greenmarket Panel Discussion. After moving to America I found the price of high quality Japanese sesame paste is expensive (and only available at Japanese food stores) that I was preparing less and less traditional Gomadofu. Meanwhile I tried making it with easily available and economical Tahini and Chinese sesame paste, but both produced very disappointing results in my Gomadofu from the point of color,...
Read MoreLocal Produce into Japanese Cooking and Gomadofu
Thank your for Greenmarkets for organizing the Greenmarkets Educated-eater-international-cuisine-local-ingredients Event at International Culinary Center. Participating panelists were Romy Dorotan of Purple Yam, Carl Christian Frederiksen of Aammans and Hiroko Shimbo of Hiroko’s Kitchen. As an ethnic chef, each of us talked about how to incorporate local, seasonal ingredients from Greenmarket into our own businesses. Each chef offered a sample tasting dish to the...
Read MoreCooking Vacation with Essentials of Japanese Cuisine, July 18-22
Why don’t you take a holiday to NYC and join a week-long Japanese Cooking Course at International Culinary Center? TRAVEL+LEISURE in April, 2013, featured The International Culinary Center as Best Cooking Schools Around the World. “The International Culinary Center in Manhattan has a star-studded faculty (Andre Soltner; Jacques Pepin; Jacques Torres), who have created short courses for home cooks on knife skills, tapas, pates – even on baking the perfect...
Read MoreBlue Moon Fish, Wild Fish, Alex and Stephanie
I was so excited when I heard Stephanie on WNYC last Wednesday. She was giving tips on how to cook their catch. She and her husband, Alex, owns Blue Moon Fish company. Alex is a fisherman and has been in the business for 40 years. According to Alex he started to bring fish to the Greenmarket 25 years ago. TriBeCa location became a huge success. Alex expanded the sales of his fish to other Greenmarket locations, and eventually he is selling his fish only to the public....
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