Professional Cooking Class Vol. 4 featuring Chef Eiji Ichimura

= Cooking The Whole Fish Utilizing a Variety of Methods =

真鯛 MADAI (A Red Sea Bream)

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.**

Saturday, May 8th, 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: $150 per person (6 person limit per 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.

*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.

NYMTC & NYWCA

=Blind Tasting Challenge Vol.2=

The Japanese Culinary Center would like to once again offer a basic sake class, "SAKE 101″, on Wednesday April 28th. We are going to taste 5 different types of sakes and pair them with authentic Japanese Otsumami such as Takoyaki or Isobe -age. This will be fun for you to try traditional Japanese foods that you typically do not order at Japanese Restaurants.

We would also like to do a blind tasting with the winner receiving a surprise gift! Allare welcome to this event. This Sake 101 event is unique from the first class, so for those who attended the first event please feel free to join us again for a whole new experience.

** This event is collaborated with NYWCA . The food will be served by Mamie Nishide who is a member of NYWCA. **

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

**

TASTING TYPES

GINJO – Taisetsu Junmai Ginjo

From Hokkaido

pairing with Takowasa (octopus marinated in wasabi)

HONJOZO – Kikusui no Karakuchi

From Niigata prefecture

pairing with Yudofu (tofu in hot pot)

NIGORI – Dassai 50 Nigori Junmai Daiginjo

From Yamaguchi prefecture

pairing with Chikuwa & Cheese Isobe-age (deep-fried fish surimi flavored with green laver)

JUNMAI – Nanbu Bijin Tokubetsu Junmai

From Iwate prefecture

pairing with Takoyaki (Japanese octopus dumpling)

DESSERT SAKE – Dewatsuru Sakura Emaki (made from purple rice)

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. **

Register Here

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

=The power of Fermented Products=

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

**

MENU

HISHIO (Moromi) Miso – Vegetable Dip

HATCHO Miso – "Dengaku" – Daikon Radish with Dengaku Miso

SAIKYO Miso – "Gindara" – Black Cod Miso

KOJI Miso – "Ton-Toro Kakuni" – Braised Pork Jowl with Miso Glaze

AWASE Miso – "Tonjiru" – Pork Miso Stew

**

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Philadelphia Sake Festival

Sake Fest 2010
Presented by Philly.com and Event Navigators

Wednesday 14 April 2010
6 to 8:30 PM
Loews Philadelphia Hotel
Millennium Ballroom - 2^nd 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
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The Only Event of it's Kind in the Region!

• Experience dozens of Saké varieties
• Taste the Finest Japanese & US brands
• Witness the Versatility of Saké
• Learn how to pair Saké with any food