"TENGUMAI" was born in 1823 inside the walls of Shata Brewery located in Ishikawa Prefecture. "Tengumai" literally means "Dancing Goblin". The name stems from a tale long ago, where the winds in the deep forests surrounding the "Kura" sounded like goblins howling around the property.
A style of sake, commonly referred to as "Yamahai", stems from the full name "Yama-Oroshi Hai-Shi", which means the omission of breaking down the primary mound for the "Moto". This analogy refers to the initial phase in fermentation to help the yeasts and koji react in a way to increase natural Lactic Acid counts to ideal levels.
Yamahai sakes are defined by this extended primary fermentation phase that ensures the critical Lactic Acid concentration. Modern sakes simply add Lactic Acid in the beginning of the "Moto" tank to kick start this otherwise archaic but natural process.
By adhering to this traditional way of making sake, you achieve greater depth in your sakes. Yamahai sakes tend to be very rich, big boned, rustic and gamy. This sake has a wide range of acceptable serving temperatures. But is best served "Kanzake", otherwise known as warmed sake. The richness demonstrated by the higher acidity levels lends great pairing strength to not only grilled or roasted meats, but also to a variety of semi-hard aged cheeses.
We finally would like to welcome Ishikawa Prefecture's famed brewer and owner of Shata Shuzo, Mr. Kazunari Shata to this event. In addition to representing his Brewery here in NYC, Mr. Shata will be bringing by hand, a special "Tengumai Aged Junmai Daiginjo" label designed by the famed Alexander Gelman to share with all of us.
**All guests will depart with a special "Kiki-Choko" (small sake tasting cup)
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| COMPANY NAME | MAIN PRODUCTS |
| FOOD | |
| AUSAB | Abalone |
| AZUMA FOODS INTERNATIONAL, INC.U.S.A. | Processed Seafood Products |
| DNI GROUP, LLC | Dumplings, Shrimps |
| J-OIL MILLS INC. | Soy Bean Sheets |
| KANOYA CO., LTD. | Udon/Soba Noodles |
| KINJIRUSHI SALES CO., LTD. | Wasabi |
| KYOKUYO | Frozened Sushi Rolls |
| KYOZENAN | Tofu, Yuba, Tonyu |
| MARUKAN VINEGAR U.S.A INC. | Vinegar |
| MARUYA HATCHO MISO COMPANY | Hatcho Miso, Miso Sauce |
| MATSUMAEYA | Kombu for broth, Seasoned Kombu, Kombu Water |
| MIZKAN AMERICAS, INC. | Vinegar, Dressing |
| MORINAGA NUTRITIONAL FOODS INC. | Tofu ,Tofu Puree |
| NIPPON SHOKKEN U.S.A INC. | Eel Sauce, Dressing |
| ORITAEN | Fine Japanese Teas |
| OSAKA KEZURI KATSUO CO., LTD. | Bonito Flakes for broth, Natural Bonito Powder |
| S & B INTERNATIONAL CORPORATION | Japanese Curry |
| SHINMEI | Akita Komachi (Japanese Premium Rice) |
| SUN NOODLE | Specialy of Ramen Noodles |
| SUSTAINABLE SOURCING, LLC | Himalayan Salt |
| TAKAOKAYA U.S.A, INC. | Nori, Green Tea |
| UCC UESHIMA COFFEE | Japanese Coffee, Siphon Coffee Machine |
| UORIKI-FRESH INC. | Super Frozened Fish |
| YAMAJIRUSHI MISO | Miso, Yuzu Juice, Spicy Yuzu Pepper Sauce |
| YAMAMOTOYAMA OF AMERICA | Nori, Teas |
| YAMASA CORPORATION U.S.A. | Soy Sauce, Teriyaki Sauce |
| YUZUYA HONTEN | Fine Yuzu Juice |
| BEVERAGES | |
| SAKE | |
| BORN | Fine Sake from Fukui Prefecture |
| DASSAI | Fine Sake from Yamaguchi Prefecture |
| HAKKAISAN | Fine Sake from Niigata Prefecture |
| KAMOTSURU | Fine Sake from Hiroshima Prefecture |
| KIKUSUI | Fine Sake from Niigata Prefecture |
| KIRIN | Fine Sake from Niigata Prefecture |
| KUBOTA | Fine Sake from Niiigata Prefecture |
| MUROMACHI | Fine Sake from Okayama Prefecture |
| NANBU BIJIN | Fine Sake from Iwate Prefecture |
| NIHON-SAKARI | Fine Sake from Hyogo Prefecture |
| OZE NO YUKIDOKE | Fine Sake from Gunma Prefecture |
| SHOCHIKUBAI | Fine Sake from Hyogo Prefecture |
| SUMIYOSHI | Fine Sake from Yamagata Prefecture |
| TAISETSU | Fine Sake from Hokkaido |
| TAKENOTSUYU | Fine Sake from Yamagata Prefecture |
| TAMANO HIKARI | Fine Sake from Kyoto Prefecture |
| TENGUMAI | Fine Sake from Ishikawa Prefecture |
| SHOCHU | |
| HAKUTAKE SHIRO | Fine Sake from Kumamoto Prefecture |
| SATSUMA SHIRANAMI | Fine Sake from Kagoshima Prefecture |
| BEER | |
| COEDO BEER | Craft Beer from Saitama Prefecture |
| ECHIGO BEER | Craft Beer from Niigata Prefecture |
| ORION BEER | From Okinawa Prefecture |
| WINE | |
| CHOYA | Plum Wine, Plum Sake |
| NON-FOOD | |
| J.C. UNI-TEC, INC. | Vegetable Slicers, Sushi Case |
| MANYO CO., LTD. | Bamboo Products |
| ROASTER-TECH | Grillers |
| SHINNYO TOKI | Shigaraki-Yaki (pottery) |
| SKATER, INC. | Cook-Zen |
| TSUKIJI MASAMOTO CO., LTD. | Professional Japanese Knife |
| ZOJIRUSHI AMERICA CORPORATION | Rice Cookers |
| A. Kitchen Demonstrations | |
| Hosted by Harris Salat Food Journalist | |
| 11:00 a.m. - 11:45 a.m. | Seminar by Chef Eiji Ichimura of Professional Cooking Classes at Japanese Culinary Center Topic: How to properly firm up the flesh of the fish. Learn the technique! Taste the difference! |
| 12:15 p.m. - 1:00 p.m. | Cooking Demonstration by Executive Chef Sam Gelman of Ma Peche Topic: Innovative Cuisine |
| 1:30 p.m. - 2:15 p.m. | Cooking Demonstration by Owner/Chef Yukari Nonaga of Nihonbashi Yukari, Japan's IRON CHEF Winner Chef in Japan Topic: The theory of cuisine in Japanese cooking. "Using the five senses." |
| 2:45 p.m. - 3:30 p.m. | Panel Discussion Topic: "The Future of Japanese Cuisine" |
| 4:00 p.m. - 4:45 p.m. | Cooking Demonstration by Executive Chef Tomo Kobayashi of Toku in Long Island Topic: Creative Sauces (three types) to be used with both Japanese and Western Cuisine! |
| B. Sake Seminars | |
| 12:00 p.m. - 1:00 p.m. | Topic: Intro to Japanese Beverages
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| 1:30 p.m. - 2:30 p.m. | Topic: Visit Inside the Sake Brewery
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| 3:00 p.m. - 4:00 p.m. | Topic: How to Sell and Serve Sake "Learn from a Professional" Guest: Sake Sommelier Toshiyuki Koizumi
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| C. Japanese Culinary Center Seminars | |
| 12:00 p.m. - 1:00 p.m. | Topic: Why Tsukiji Masamoto? |
| 1:30 p.m. - 2:30 p.m. | Topic: Fundamental knowledge of Japanese fine knife |
This year's slogan is "Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact" and we will be presenting many new products, recipes, and menus that restaurateur can take them with you and use them right away at your restaurant.
We have plans to have a knife etching and conditioning service by Tsukiji Masamoto who is widely considered the most popular knife master in Japan. We also have several other exciting plans including a Japanese Premium Sake tasting serving sakes from breweries from all over Japan. There will also be a dish ware and special kitchen equipment showcase. We will be offering great deals as a show day special.
We also will be welcoming top chefs to conduct cooking demonstrations, sake seminars, knife seminars, and have discussions about the future of the Japanese Restaurant industry in the U.S.
We are looking forward to seeing you at this year's Restaurant Show!
Contact us mutual@nymtc.com
This event sponsored in part by the Japanese Ministry of Agriculture, Forestry and Fisheries,
under their 2010 Overseas Export Advancement of Agricultural and Fisheries Products Program.
Imagine drinking delicious craft beers and tasty dumplings under some sunshine... this event will be perfect for the summer!!!
Come sign up and enjoy 3 types of Dumplings with 3 types of Japanese Craft Beers (Echigo Beer from Niigata Prefecture). You will have the opportunity to cook with and learn from one of the best in the business, Marja Samsom. Ms. Samsom is the Chef/Owner of the "Kitchen Club". She will be showing us some of her famous dumplings that she has been serving for over 20 years in Manhattan. She is a true pioneer in bringing flavors from Asia into the kitchens of NYC. This is an event you do not want to miss.
Appetizers
Chicken Karaage
Shioyude Kuro-Edamame
Dumplings by Dumpling Diva Marja Samsom
Shrimp and Spinach
Mushroom (Shiitake and Champignon)
Duck and Ginger
Japanese Craft Beers
Echigo Koshihikari Beer
Echigo Red Ale Beer
Echigo Stout Beer
Marja Samsom: Arriving in New York City as a Dutch performance/artist, she found refuge in the East Village by Creating $40 'prixfixe' dinners for friends. "The Kitchen Club" was born. Diners came intrigued to taste her European-Japanese fusion cuisine. She has received reviews in the NY Times, the New Yorker, New York Magazine, and the Village Voice, just to name a few. Ms. Samsom developed cooking classes on "how to create the best dumpling ever". After celebrating her 20th anniversary the Kitchen Club closed and Ms. Samson sought after her latest conquest.
| July 27th 2010 |
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| Tickets Available: 22 Ticket Price: $50 |
"Cook-Zen" An Innovative Pot from Japan
Cook a variety of dishes using this magical pot in the microwave!!!
The Cook-Zen microwave pot will change your life! The Cook-Zen creates healthy, delicious meals in just minutes. The Cook-Zen's patented design locks in moisture, bringing out the food's natural flavors and vibrant colors. Extremely short cooking times ensure that the nutrients in your food are better preserved. There is no need for constant stirring as the Cook-Zen heats food evenly without drying out ingredients. Whether you're cooking breakfast, lunch, or dinner, the Cook-Zen does it all.
July 20th Tuesday, 2010
Time 6:30 p.m. - 8:00 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: FREE!
** Please make your seat reservations at japaneseculinarycenter.nyc@gmail.com.
Reservations are on a first come first served basis. There will be a thirty person limit. **
BIOGRAPHY: Machiko Chiba, A proponent of 'good food and good health,' Ms. Chiba is a leading business consultant for restaurants and major company cafeterias in Japan. She teaches aspiring professional chefs from all over the world, introducing them to the original microwave cooking techniques made possible by the Cook-Zen. For her invention, the Cook-Zen, Ms. Chiba received the Plastic Material Everyday Use Award 2003 and the Grand Prize at the 2003 Ministry of Economy, Trade, and Industry Awards. She is the author of over 14 cookbooks, including The Cook-Zen Cookbook (Lake Isle Press) and Japanese Dishes for Wine Lovers (Kodansha International Publications). She divides her time between Tokyo and New York City.
越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.
At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.
We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.
Don't miss out on this valuable opportunity!!!
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The Flavor of Japanese Spirit
Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?
Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to "nomikuraberu" – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or "oyuwari" with hot water.
The shochu will be paired with popular izakaya fare including edamame, Satsumaage, and tsukemono (Japanese pickles).
Please come join us and enjoy the flavors.
Tuesday, June 15th, 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $40 per person
Seats: 30 available
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SHOCHU:
Hakutake Shiro Kome Shochu
Kakushigura Mugi Shochu
Jougo Kokuto Shochu
Satsuma Shiranami Imo Shochu
Towari Soba Shochu
Mizuho Awamori
SHOCHU PAIRING BENTO MENU:
Satsumaage
Pickles
Edamame
Konnyaku kinpira
Cucumber with Kinzanji miso
Rice
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**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
=Fascinating Local Food=
It is finally here! The Japanese Culinary Center is bringing ramen noodles to you.
Ramen is a very popular street food in Japan that you can get anywhere you go. You will find so many different types of ramen depending on where you visit. It is well known that there are approximately 200 different types of ramen all over Japan. When we talk about different types of ramen, this means different combination’s of 麺noodles, スープsoups, and 具ingredients.
In this class, we are going to introduce each characteristic of different ramen, the marriage of noodles and broth (soup), and how to make truly delicious ramen. We are going to have three stations that you will be able to enjoy a different regional ramen at each station: Hokkaido Sapporo Ramen = Miso Ramen, Tokyo Ramen = Shoyu (soy sauce) Ramen, and Fukuoka Hakata Ramen = Tonkotsu (pork broth) ramen.
Just as how it is enjoyed in Japan, we offer Tachigui (standing) style dining for this event. Come and taste local ramen!
Thursday, May 27th. 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $40 per person
Seats: 30 available
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We would like to share with you a very unexpected and very interesting time that you have (more than likely) never seen! Chef Ichimura is going to show and teach us how to cook a whole MADAI (Red Sea Bream) using various cooking methods.
The OKASHIRA (head) will be cooked via Nitsuke (simmered), UROKO (scale) by Agemono (fried), SEMI (back portion) by Yubiki (slightly boiled) and Sashimi, HARAMI (beｌｌy) for Kobujime (infusing with kombu extracts) and Temari Sushi (hand sushi balls) and HONE (bone) for Ushio-jiru (soup).
Please don’t miss this immense opportunity!!!
** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 2 p.m. class.**
To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well.
**
Focus:
御頭OKASHIRA (Head)
Cooking method: 煮付けNitsuke (simmered)
鱗UROKO (Scale)
Cooking method: から揚げKaraage (fried)
背身SEMI (Back)
Cooking method: 湯引きYubiki (slightly boiled) and 刺身Sashimi
腹身HARAMI (Belly)
Cooking method: 昆布締めKobujime (infused with kombu extract) and 手まり寿司Temari-sushi (hand sushi balls)
骨HONE (Bone)
Cooking method: 潮汁Ushio-jiru (soup)
**
| First class: 11:00 a.m. – 1:00 p.m. | Second class: 2:00 p.m. – 4:00 p.m. |
Chef Eiji Ichimura
Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world while preparing for the next step of his culinary journey.
=Blind Tasting Challenge Vol.2=
Wednesday, April 28st. 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $30 per person
Seats: 15 available
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From Hokkaido
pairing with Takowasa (octopus marinated in wasabi)
From Niigata prefecture
pairing with Yudofu (tofu in hot pot)
From Yamaguchi prefecture
pairing with Chikuwa & Cheese Isobe-age (deep-fried fish surimi flavored with green laver)
From Iwate prefecture
pairing with Takoyaki (Japanese octopus dumpling)
From Akita prefecture
pairing with Raspberry dark-chocolate, Peanut butter milk-chocolate, and Green tea & Pistachio white-chocolate
**
**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
Mami Nishide Profile:
Born and raised in Japan, Mamie came to the States to study business. After graduation from business school and a career on Wall Street, Mamie abandoned corporate life for her culinary passion. Finishing a Culinary Arts degree from the Institute of Culinary Education (Peter Kump), she then continued her training at the test kitchen for Country Living Magazine in NYC and Le Bernardin as well as top restaurants in NY. Mamie was also a sous chef at Annemarie's Dining Room (Annemarie Huste is a former private chef to Jackie Kennedy) in NYC and a catering chef to Star Boggs in Westhampton Beach.
Mamie now teaches at the Institute of Culinary Education, the Natural Gourmet Institute and Sur la Table. In addition, she runs private cooking parties, Japanese Cooking Studio, and gives at-home culinary lessons, and also caters to your special occasions. Mamie works as a free-lance food stylist and recipe developer and her work can be found in magazines, advertisements and cookbooks. Her new company, Gotta Eat Sweets makes Tuffipops/Truffibites, the sublime fusion of truffle and brownie, is talked by Ladies' Home Journal and Gluten Free Living magazine, Living Without and others. Gotta Eat Sweets's custom decoration for special events, wedding, holiday party and corporate party are picked by "6 New Products Spotted at the BizBash New York Expo". Mamie is a certified sake sommelier, approved by the Sake Service Institute (SSI) in Japan.
Miso is a magical seasoning that brings every dish umami, depth of rich flavors. This umami comes from soybeans and Koji. Koji is either steamed rice, soybeans, or wheat that has had Koji-kin or Koji mold spores cultivated onto it. Depending on the type of Miso that you want to make, the type of Koji used will vary. So this Koji is the power of the fermentation process and gives the dish great flavor.
The majority of the miso market in America is comprised of Kome (rice) miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period. Miso also has a variety of types such as Hatcho miso, Saikyo miso, Moromi miso, and Mugi (barley) miso, etc.
At this class, we are going to use a variety of miso for cooking traditional Japanese dishes. We bet you will enjoy all the different tastes and flavors of miso and be surprised by the power of umami!
Wednesday, April 21st. 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $40 per person
Seats: 30 available
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**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
Sake Fest 2010
Presented by Philly.com and Event Navigators
Wednesday 14 April 2010
6 to 8:30 PM
Loews Philadelphia Hotel
Millennium Ballroom - 2nd Floor
1200 Market Street
Philadelphia, PA 19107
2010年4月14日
6時‐8時半
Admission: $59.50 online
$69.50 at the door
(Adults 21 & older only)
| Get Tickets | |
| Get Special Event Ticket tickets | |
The Only Event of it's Kind in the Region!
=Discover the Secrets=
Shoyu is now one of the world’s seasonings being used in both Western and Japanese cuisine. It has lots of Umami (the fifth taste), a great aroma, and it enhances the dishes flavors. In Japanese cuisine, shoyu is a fundamental seasoning such as mirin or cooking sake. As an example mirin is often used instead of sugar, as shoyu is often used instead of salt for cooking.
There are a variety of kinds of shoyu. For examples, たまり醤油 Tamari-Shoyu is a deeper brown, and slightly thicker than ordinary soy sauce. It also has a richer flavor compared to regular soy sauce. It is almost always produced wheat-free (made with soybeans 100%). 淡口醤油 Usukuchi-Shoyu is literally less colored soy sauce. It’s not less flavor or less salt, it’s less color and aroma. It is wonderful to preserve the original color of ingredients such as seasonal vegetables while enhancing their flavor.
In this class, we would like to introduce everyone in to a how to incorporate a variety of shoyu into different types of dishes. We also would like to teach how to tell whether a shoyu is a good shoyu. Let’s cook easy, simple, and delicious foods with shoyu!
Monday, March 29th, 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $40 per person
Seats: 30 available
*Free Gift!!*
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MENU
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**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
** This event is a collaboration between JCC (www.japaneseculinarycenter.com) and YAMASA USA (www.yamasausa.com). **
** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 2 p.m. class.**
Saturday, March 27th, 2010
First class: 11:00 a.m. – 1:00 p.m.
Second class: 2:00 p.m. – 4:00 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $120 per person (6 person limit per class)
*FREE GIFT*
*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*
**
Focus:
- Make 5 different types of Sushi Rolls (from traditional to modern)
- How to tell delicious and good Nori (seaweed)
- How to make best Gu (ingredient) of spicy tuna
– Presentation/Plating
**
| First class: 11:00 a.m. – 1:00 p.m. | Second class: 2:00 p.m. – 4:00 p.m. |
