Let's Cook with "Yamasa" Soy Sauce

=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!!*

**

MENU

Chicken Teriyaki

Slowly Braised Pork Belly

Japanese Meatloaf

Dessert – Mochi with Nori and Soy Sauce

**

Register Here

**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). **

Ichimura Sushi Classes : Part 3

Professional Cooking Class Vol. 3 featuring Chef Eiji Ichimura

巻き MAKI – Sushi Roll

= Special Techniques in Maki =

巻きMAKI, Sushi Roll is one of the most popular Japanese foods in the market today. As you find different tastes and flavors of rolls at different places, there is a surefire way to make delicious rolls. The utilization of good quality ingredients 海苔Nori (seaweed), 具Gu(inside ingredients) and the know how when it comes to presentation and plating, 飾りKazari.

At this class, Chef Ichimura is going to be presenting about authentic rolls as well as very special rolls called 四海巻きShikai-Maki. Shikai-Maki is a kind of 太巻きFuto-Maki or thicker roll. It’s square and the lines of the four corners show four sides of the sea. It’s very technical and traditional MAKI for a sushi chef. Shikai-Maki is usually served for celebrations and special occasions.

From simple rolls to traditional rolls, sushi rolls can be enjoyed by everyone. You can take the ideas and techniques learned with you to your home or restaurant. Please come join us and experience this very special occasion.

** 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.

*Reservations are on a first come first served basis. There will be a six person limit per class.

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.