Congrats!
Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts
Tuesday, March 1, 2011
Hayakawa in Atlanta
Wednesday, February 9, 2011
JCC Curry Rice
Japanese Curry Rice is rich, tasty, and oh so yummy!
Come learn how to make your own and impress your family and friends.
(click on image)
Ever have Japanese Curry? Want to know how to make this dish at home? Not sure what it is?
Let us answer all your questions Feb 24th.
As shocking as this may sound, Japanese Curry Rice is just as popular to the Japanese as Sushi is. Everybody loves a good bowl of Curry Rice.
We all have had our fair share of Indian and Thai curries. But the Japanese Curry is truly unique. It is a thick and rich mixture of root vegetables and most commonly, chicken, beef or fried pork cutlet.
Using many of the standard spices making up the curry mix, the Japanese Curry is sweeter and definitely not as hot as it's Indian or Thai cousins.
Come join us and let us show you some of the chef secrets in making a killer pot of Japanese Curry.
*We will offer a vegetarian curry as an option as well.
**
Date: Thursday, February 24th, 2010
Time: 6:30 p.m. – 8:30 p.m.
Place: The Japanese Culinary Center
711 3rd Avenue, New York NY 10017
(on 45th Street Between 2nd and 3rd Avenues)
Price: $30
Seats: 25
**
Take home gift :
S&B Jumbo Curry Packet
Matsuri Rice 4.4#
Friday, January 14, 2011
Onigiri Time
Rice Balls. But not just any rice ball. “Onigiri”!
-おにぎり-
Rice Balls. But not just any rice ball. “Onigiri”!
Loved by Kids, Students, Adults and Grandparents.
If you’ve ever traveled to Japan, you would have seen these little triangular shaped rice balls sold at every convenient store, grocery and even at train stations. Not only is it a staple in every child's upbringing, it’s the quintessential on-the-go meal. What makes it so great is simply the RICE.
Japanese Short Grain rice is like no other and packs not only tremendous flavor and texture, but healthy nutrients to keep the body going all day.
We would like to showcase the beauty of Akita-Komachi Rice.
Come take part in this “Hands On” event where we will show you the ins and outs of making the perfect Onigiri. Little tricks here and there that will make this treat not only a Japanese favorite, but a NYC favorite as well.
Served with a hearty Japanese Miso Soup, it's perfect for a New York City winter's day.
Thursday, January 27th, 2011
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: $25 per person ( 20 person limit per class)
Onigiri
- Shio Konbu Onigiri
- Classic Sake (Salmon) Onigiri
- New Kid's Favorite (Corn) Onigiri
Miso Soup
- Tonjiru (Classic Hearty Winter Miso Soup with Root Vegetables and Shredded Pork)
**As a parting gift, all guests will take home a bag of Premium Japanese Akita-Komachi Rice. We encourage you to make some Onigiri with family and friends.
Wednesday, July 14, 2010
Cook Zen - Not your mom's Microwave Meals
"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.
Michiko Chiba who is the inventor of the Cook-Zen, will be coming to the JCC! She is a bestselling author and famous television personality in Japan. At this event, she will introduce five different recipes from the hundreds that she has created.
Come see and try this huge hit product (it has sold 500,000 units worldwide). We bet you will want to keep the pot in your kitchen!
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.
Monday, November 16, 2009
Simple Cooking - Saba no Shio Yaki
Saba No Shio Yaki
Take Mackerel out of the package...Dab with paper towel and place on prep tray. Drizzle some dry sake over the fillets and gently rub.
Let the sake absorb into the meat for about 5 minutes. Dab dry and sprinkle sea salt. Let rest for 20 minutes.
In the mean time, get your charcoal grill ready.
(I usually create a 4 by 10 briquette wall of charcoal down the middle of the grill. This usually gives me enough room to move stuff around and lends to great heat control)
Place fillets onto partial direct heat (skin side down) and flip after 6 minutes. Flip again after 4 minutes and get the skin nice and crispy. Remove and plate.
Garnish and serve immediately.
What can be easier... It's extremely delicious and healthy as well.
Tuesday, November 10, 2009
Matsuri's Japanese Hot Pot + Sake Pairing Night Nov 17
Please join us for an evening of Japanese Hot Pot and Sake Pairings!
In partnership with LUCKYRICE, Japanese Culinary Center and the best-selling cookbook, "Japanese Hot Pots" by Tadashi Ono and Harris Salat, we invite you to a Japanese foodie event that will hit your inner palate!
Tuesday, November 17th
6 - 8 pm
Tickets: $35/per person at the door
Featuring a variety of Hot Pot Dishes and an extensive portfolio of Premium Sakes including Tengumai Yamahai, Shirakabegura Tokubetsu, Dassai 50 and more. Be sure to reserve your spot before tickets sell out: info@matsurinyc.com
Wednesday, September 30, 2009
En Brasserie
Wednesday
Sept 30, 2009
6pm to 8pm
Hudson between Leroy and Morton
Come try over sake from 15 different Breweries paired with some of En's favorite dishes.
Don't miss it!
Sent via BlackBerry from T-Mobile
Monday, May 11, 2009
Hiroko Shimbo at the James Beard House
Modern Sushi and Sake Dégustation Mon,05.11.2009 07:00 pm
Hirame Kobujime > Raw Flounder with Kelp and Cherry Blossoms
Goma Tofu > Sesame Seed Tofu
Nanohana Ohitashi > Rapeseed Leaf Salad with Dashi–Soy Dressing
Eggplant with Cashew Butter
Baby Back Ribs with Spicy and Tart Namban Sauce
Yellowtail Tataki with Carrot–Kudzu Jelly
Assorted Sashimi > Tuna, Spanish Mackerel, Bass, Snapper, and Scallop
Miso-Braised Lamb with Spring Vegetables
Assorted Nigiri and Maki > Bluefin Tuna, Tasmanian Ocean Trout, Golden Striped Amberjack, Eel, Japanese Fluke, Scallop, and Kabocha
Black Sesame Parfait with Yuzu, Coconut, and Shiso
Monday, August 4, 2008
Matsugen (Jean Georges)
241 Church Street
New York, NY 10013 (at Leonard Street map)
212-925-0202
We are glad to be a part of Chef Jean Georges Matsugen.
Our staff is working very hard to assist in the procurement of foods, sakes, shochus, and beers from Japan in order to best suit the chefs at Matsugen.
New York, NY 10013 (at Leonard Street map)
212-925-0202
We are glad to be a part of Chef Jean Georges Matsugen.
Our staff is working very hard to assist in the procurement of foods, sakes, shochus, and beers from Japan in order to best suit the chefs at Matsugen.
Friday, July 4, 2008
Sushi Azabu (at Greenwich Grill)
428 Greenwich Street
New York NY 10013 (between Vestry and Laight streets map)
212-274-0428
Sushi Azabu is manned by Chef Terado.
A young but serious chef from Japan, transplanted by the restaurant's owner.
Our Japanese team has been working feverishly to assist in the opening of the sushi restaurant and the restaurant upstairs (Greenwich Grill).
New York NY 10013 (between Vestry and Laight streets map)
212-274-0428
Sushi Azabu is manned by Chef Terado.
A young but serious chef from Japan, transplanted by the restaurant's owner.
Our Japanese team has been working feverishly to assist in the opening of the sushi restaurant and the restaurant upstairs (Greenwich Grill).
Subscribe to:
Posts (Atom)
