It was an honor and pleasure to participate again at the Worlds of Flavor Conference at Greystone on Nov. 1-3. I had an opportunity to meet for the first time with such great chefs such as Maxime Bilet, Kyle Connaughton, Musa Dagdeviren, Erez Komarovsky, Mourad Lahlou. We, Chef Jiro Iida of Aburiya Kinnosuke and I, presented Bincho-tan session and workshop. I presented Shio-koji and koji workshop with Chef Lars Kronmark. Chef Kronmark gave a master piece of presentation on...
Read MoreDay 5 Last Day of Essentials of Japanese Cuisine with Chef Masato Shimizu of 15East
Chef Masato may be one of the most celebrated sushi chef in New York City. He is charming (very handsome), very low-key, generous and a very fun person (you cannot guess from his serious face during his work at 15 E!).We were so blessed to have Masato with us. Each student received one whole fluke to tackle with it. A BIG CHALLENGE. Chef Masato first showed the students how to remove scales and how to fillet the fish into 2 back-side fillets and 2 belly-side fillets. Every...
Read MoreHiroko’s Intensive Essentials of Japanese Cuisine in July, 2012
Plan your holiday in New York City this July (19-23) surrouding Hiroko’s Intensive Essentials of Japanese Cuisine course at International Culinary Center. After information packed, fun and delicious class (class starts from 9am and ends 2pm), you can roam about the exciting city and eat at several of the finest restaurants in the world. Two prominent Japanese chefs join Hiroko in teaching. The most celebrated sushi chef, Masato Shimizu of 15East and pupular Izakaya...
Read MoreEssentials of Japanese Cuisine Day 1 and Day 2
I am back on the Essentials of Japanese Cuisine teaching at French Culinary Institute. Day 1’s highlight was the preparation of dashi stock (requires a state of zen mind), fun home-made udon noodles and perfect tempura using seasonal vegetables. Here are some of the photos from the class. To roll the dough out I had to stand on a stand….short person’s dilemma. Everyone rolled out the udon dough into perfect thickness, resulting delicious cold udon dish...
Read MoreThe Course of Essentials of Japanese Cuisine is coming soon
International Culinary Center (FCI) is offering additional Essentials of Japanese Cuisine in October. The dates are October 5th, 6th, 7th (Wed, Thurs, Frid), and 10th and 11th (Mon., Wed). If you are not registered yet, I highly recommend it! Here are some of the previous students comments on what did theylike the couse. Thank you very much for giving us a good reaction. Without chef Jiro of Aburiya and chef Masato of 15 East I could not accomplish to this high level. Thank...
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