Last week I Co-hosted with Ezra Star, a Cognac Expert, “Roll with Cognac”, educational webinar, for journalists. Pairing Cognac and Sushi – how fun and cool it was! Both Cognac and Sushi are examples of highly refined culinary arts. Cognac and Sushi shares similar history and characteristics in many ways. Both are adopted from foreign culinary culture. Cognac’s origin lies in the 16th century with the arrival of Dutch in France. Preliminary forms of sushi arrived in...
Read MoreSushi Tamago
High-end sushi restaurant serve a type of egg-sponge cake like dish at the conclusion of the meal – kind of a “pre-dessert”. Acclaimed sushi chef, Kimura, served me one of the best sushi tamago on my visit to the restaurant several years ago. Check out: Sublime – Fish That Tastes Better with Age (he served me 90 days cured fish!) https://zesterdaily.com/world/cuisine/sublime-sushi-fish-that-tastes-better-with-age/ This is an excerpt from my sushi book, The Sushi...
Read MoreThe Wasabi
Cultivation of wasabi rhizome began quite many years ago in Japan. The wasabi farm, which I visited several years ago in Shizuoka Prefecture in Japan, is owned and operated by Yoshihiko Shiratori, who is the seventeenth generation. The business was founded by his ancestors four hundred years ago. It is the oldest wasabi farm in Japan. Mr. Shiratori’s farm is situated 2,200 feet above sea level and surrounded by high mountains, clean air and water. His wasabi grows on...
Read MoreSweet Pickled Ginger, Gari
Here is the sweet pickled ginger, gari, recipe. Please make sure that you use young ginger, so that they turn to lovely pink color. Norwich Meadows Farm has gorgeous young ginger. www.NorwichMeadowsFarm.com. Gari Recipe (Adopted from The Sushi Experience) 14 ounces young ginger 1/2 cup rice vinegar 1/4 cup + 1 tablespoon sugar 2 teaspoons salt Clean the young ginger with a hard brush. Cut the ginger lengthwise into paper-thin slices. Mix the rice vinegar, 1/4...
Read MoreFun Dinner with Great Guys
I hosted a dinner for Jim, Jim, Sal, Greg, Donald and Gary. Great to have all who are all passionate about food, culture, history and...
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