Archive for the ‘Beyond Sushi’ Category
April 25, 2012
Not a review here, as I haven’t seen it yet, just what looks to be a fine recommendation from a friend (thanks, Mark) for all the foodies out there, lovers of perfection, Japanese culture, and sushi.
The documentary by David Gelb, “Jiro Dreams of Sushi” revolves around Jiro Owo, who is master sushi chef and owner of Sukiyabashi Jiro” a 10-seat sushi bar in Toyko. Jiro, 85 years old, has devoted his life to the perfection of sushi preparation and still pursuing that goal!
I don’t have the money, right now for this kind of date, but if I had, I would buzz off to Harvard Sq. to see the film, and then visit a sushi bar! If anyone takes me up on my suggestion, let me know what you think of the film!
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Posted in Beyond Sushi, Culinary Arts, Cultures and Cooking, Films about Japan, Food Preparing Techniques, Japanese Culture | Tagged Culinary Arts, Culture and Cooking, Food as a philosophy, Food Preparing Techniques, Master Chef, Sushi Preparing Techniques | 1 Comment »
November 12, 2010
Yesterday, Yoshio and I shot the 20 step process to making Hiroshima-style Okonomiyaki. Shown above is the final step with Chef Saito finishing off the okonomiyaki with a sweet mayo on top of the okonomiyaki sauce (an apple-based Worcester sauce.)
These treats are very popular in Hiroshima, where on average, a person might have them twice a week. It’s considered “fast-food” in Hiroshima, but it is made fresh and to order with hundreds of combinations of meat, seafood, egg, cheese, fried noodle, cabbage, bean thread, and topped off with sauce/mayo over the okonomiyaki “crepe” made with fish stock and flour.
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Posted in Beyond Sushi, Culinary Arts, Cultures and Cooking, East meets West, Eating Healthy, Food Preparing Techniques, Okonomiyaki | Tagged Culinary Arts, East meets West, Eating Healthy, Food Preparing Techniques, Japanese Cooking, Master Chef, Okonomiyaki | Leave a Comment »
October 7, 2010
Today’s original soup from Okonomy is “Bird’s Nest” Soup. The look of the soup vaguely simulates the look of a bird’s nest, in that it has a green tea soba as a noodle for a grassy-like effect. A cooked quail’s egg completes the illusion. Chef Saito uses a chicken broth as a stock for this soup. As added flavor Chef Saito adds a lemon twist. He also adds mitsuba (Japanese parsley) to this soup for an added depth of taste.
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Posted in Beyond Sushi, Culinary Arts, East meets West, Japanese Cooking, Japanese-fusion, Master Chef | Tagged Culinary Arts, East meets West, Japanese Cooking, Japanese-fusion, Master Chef | 2 Comments »
September 7, 2010
Today’s original okonomiyaki dish from Okonomy is Chef Yoshio Saito’s panini-style okonomiyaki. This is the traditional okonomiyaki recipe but made in a modern panini machine. Chef Saito has a variety of sauces and toppings for this style, but he devised this dish to show how okonomiyaki can be made with other, non-traditional cooking tools.
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Posted in Beyond Sushi, Culinary Arts, Culinary Theory, East meets West, Food Preparing Techniques, Japanese-fusion, Master Chef, Okonomiyaki | Tagged East meets West, Japanese Cooking, Japanese-fusion, Master Chef, Modern Cooking Technologies, Okonomiyaki | Leave a Comment »
August 25, 2010
Today’s custom cocktail from Okonomy is Chef Saito’s Frozen Mikan Cocktail. Chef Saito combines sake, vodka, lemon liquor with crushed ice, raspberry and Mikan (a citrus fruit indigenous to Japan, like a seedless Mandarin Orange) for liquid splendor!
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Posted in Beyond Sushi, Culinary Arts, Japanese Culture, Japanese-fusion | Tagged Different Cocktail, East meets West, Japanese-fusion, Master Chef | Leave a Comment »
July 23, 2010
Today’s original sushi dish from Okonomy is “Kaisen Zushi.” Kaisen is “seafood” and Chef Saito makes this as a kind of upside-down seafood dish. He carefully arranges the seafood, usually to a theme (this one being St. Valentine’s Day) in a pan before flipping it over. Another example of artistry, both culinary and visually, from this master chef’s repertoire!
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Posted in Beyond Sushi, Culinary Arts, East meets West, Food Preparing Techniques, Master Chef | Tagged Culinary Arts, East meets West, Master Chef, Specialized Dinner Party, Sushi Preparing Techniques | 2 Comments »
June 15, 2010
Today’s specialized sushi dish from Okonomy is “Kazari Zushi” or decorative sushi. “Decorative” can mean many things. Chef Saito has created this dish, which is really a combination of the culinary and visual arts, in many forms. In the traditional style these are usually done in patterns of leaves or a flowers, but Chef Saito has made Kazari Zushi in the shapes of plums, pandas, people’s names…really, the sky is the limit. Chef uses natural flavors to color the rice. In this one he used avocado for the green color and “denbu” (dried codfish) for the red. The “eyebrows are nori. It takes a good imagination, a master chef, time, and a good sense of humor!
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Posted in Beyond Sushi, Culinary Arts, Culinary Teaching, Culinary Theory, Food Preparing Techniques, Master Chef | Tagged Culinary Arts, Japanese Cooking, Master Chef, Specialized Dinner Party, Sushi Preparing Techniques | Leave a Comment »
June 12, 2010
Today we have a new photograph of traditional sushi from Okonomy. From left to right: Suzuki (Sea Bass), Maguro (Tuna), Hamachi (Yellowtail from Japan), Otoro (Tuna), back: Tekka Maki (Tuna Roll), Unagi (Broiled Eel), back: Ika (Squid), Ebi (Shrimp), back: Tako (Octopus), Tamago (Egg).
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Posted in Beyond Sushi, Culinary Arts, East meets West, Eating Healthy, Japanese Cooking, Master Chef | Tagged Culinary Arts, East meets West, Japanese Cooking, Master Chef, Sushi Preparing Techniques | Leave a Comment »
Not a review here, as I haven’t seen it yet, just what looks to be a fine recommendation from a friend (thanks, Mark) for all the foodies out there, lovers of perfection, Japanese culture, and sushi.
