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
Get Special Event Ticket tickets

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

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.

Micro Brews

JAPANESE 

MICRO-BREWED BEER

KIRIN, SAPPORO, ASAHI... Yes, all these are Japanese beers. However, the ones you drink in the U.S. are in fact not imported from Japan. At this event, the Japanese Culinary Center would like to introduce 6 different types of Japanese micro brewed beer from two great breweries.

The first brand, "ECHIGO" is from Niigata prefecture. The other brand, "COEDO" is from Saitama prefecture, Japan. The latter was honored by the International Taste & Quality Institute earning three stars. You will be amazed at how mild Japanese beers are.

We would also like to suggest food and beer pairings utilizing beers with varying flavors. We hope that everyone will join us for this exciting experience of trying clean and crisp Japanese beers with the perfectly matched finger foods.

We are honored to have representatives of both breweries at the event so that everyone can meet them first hand. We welcome everyone from the casual beer lover that has never had imported Japanese micro brewed beers to the veteran beer aficionado.

We hope to have everyone get together and have a wonderful time!

Wednesday, March 3rd 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.)

Price: $40 per person

Seats: 30 available

**

Tasting Types

Koshihikari Echigo Beer (made from Koshihikari rice)
Echigo Stout

COEDO:http://www.coedobrewery.com/e/swf/index.html
Beniaka Three stars (Super Taste Award)
Kyara Two stars (Super Taste Award)
Ruri Two stars (Super Taste Award)
Shikkoku Two stars (Super Taste Award)

with perfect finger foods

**

Register Here

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

Mutual Trading Co., Inc. was founded in 1926. New York Mutual Trading started selling products in 1973 and now utilizes its own shipping system out of a ten thousand sq. ft warehouse to distribute more than 4,000 items direct throughout the tri-state area. New York Mutual Trading pioneered the concept of the distributor partnering with the Japanese vendor directly to make new items (such as food and sake) available in the United States. We import and distribute more than one hundred kinds of Jizake (Japanese Premium Sake). Every fall we have our annual restaurant show for trade businesses in New York City with vendors from the US and Japan highlighting new products and conducting seminars. New York Mutual Trading Inc. continues to make great strides for the culinary professional with the April 2009 opening of the new Japanese Culinary Center. The Center will have among other things: imported Japanese dishware, high quality cutting tools and a large variety of restaurant supplies. There will also be a test kitchen available on the premises. New York Mutual Trading, Inc. 25 Knickerbocker Road Moonachie, NJ 07074 Tel. 201.933.9555 Fax. 201.933.7791 URL. www.nymtc.com Japanese Culinary Center 711 3rd Avenue New York, NY 10017 Tel. 212.661.3333 Fax. 212.661.3335

©2009 New York Mutual Trading. Inc. All rights reserved

Playing with Sake Temperatures

= How HOT is too HOT? =

Do you like Hot Sake? Maybe you do.. but knowing not to go too hot is key.

Come find out why.

The Japanese Culinary Center presents "How to pick and drink sake at it's opportune temperature". You will be amazed at how big a difference temperature plays in the taste of a good sake.

Warmed sake, known as "Kanzake", can especially help warm your body during the harsh winter season. Come join us for a night of "Kanzake" and "Tori Nabe" (Japanese Chicken Hot Pot)

We hope you all enjoy this seasonal specialty and discover your favorite sake serving temperatures.

Thursday, February 4th 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.)

Price: $40 per person

Seats: 30 available

**

Tasting Types

SAKE (Selection from SAKAYA TOP 10 in 2009)

"DRUNKEN WHALE" Suigei Tokubetsu Junmai from Kochi prefecture

"OTTER FEST" Dassai 50 Junmai Daiginjo

"KIKUSUI IN A CAN" Funaguchi Honjozo Nama Genshu

Food Paring

Tori Nabe (Chicken Hot Pot) and Zousui (Rice Porridge)

**

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 SAKAYA (www.sakayanyc.com). SAKAYA will offer a "Kanzake" tasting on Friday, January 29th.

In addition to our Sake Event, check out our friends at SAKAYA to enjoy some warm & tasty sakes! ***

Date: Friday, January 29th 2010

Time: 6:00 PM – 8:00 PM

Map: 9th street between 1st and 2nd Ave.

Sake: Take no Tsuyu Junmai from Yamagata prefecture & Tamano Hikari Yamahai Junmai Ginjo from Kyoto prefecture

Tasting Challenge

Sake 101

=Blind Tasting Challenge=

The Japanese Culinary Center would like to offer a basic sake class, "SAKE 101", on Thursday January 21st. We are going to taste 5 different types of sakes and introduce why each type gives you different tastes and flavors.

We also have a special "NAMA" sake at the event which we just received from Japan via Air. We would like you to experience how fresh Namazake is!

In this class, we would also like to do a blind tasting with the winner receiving a surprise gift. Whether you are a sake expert or just a sake lover, we welcome you and look forward to seeing you at the event.

Thursday, January 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.)

Price: $30 per person

Seats: 30 available

**

Tasting Types

Hakkaisan HONJOZO

From Niigata prefecture

Kikumasamune Taru-Sake JUNMAI

From Hyogo prefecture

Dassai 50 JUNMAI DAIGINJO

From Yamaguchi prefecture

Funaguchi Honjozo NAMA GENSHU

From Niigata prefecture

Shirakabegura KIMOTO Tokubetsu Junmai

From Hyogo prefecture

Special Sake

This Season's Nanbu Bijin NAMA

**

Register at www.japaneseculinarycenter.com

.

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

Mutual Trading Co., Inc. was founded in 1926. New York Mutual Trading started selling products in 1973 and now utilizes its own shipping system out of a ten thousand sq. ft warehouse to distribute more than 4,000 items direct throughout the tri-state area. New York Mutual Trading pioneered the concept of the distributor partnering with the Japanese vendor directly to make new items (such as food and sake) available in the United States. We import and distribute more than one hundred kinds of Jizake (Japanese Premium Sake). Every fall we have our annual restaurant show for trade businesses in New York City with vendors from the US and Japan highlighting new products and conducting seminars. New York Mutual Trading Inc. continues to make great strides for the culinary professional with the April 2009 opening of the new Japanese Culinary Center. The Center will have among other things: imported Japanese dishware, high quality cutting tools and a large variety of restaurant supplies. There will also be a test kitchen available on the premises. New York Mutual Trading, Inc. 25 Knickerbocker Road Moonachie, NJ 07074 Tel. 201.933.9555 Fax. 201.933.7791 URL. www.nymtc.com Japanese Culinary Center 711 3rd Avenue New York, NY 10017 Tel. 212.661.3333 Fax. 212.661.3335

Sushi Classes with Chef Ichimura

Professional Cooking Class by Chef Eiji Ichimura

The Japanese Culinary Center welcomes Master Sushi Chef Chef Eiji Ichimura to conduct educational Japanese cooking classes. The cooking classes are offered to both professionals and consumers who are excited to learn about the proper ways to cook authentic Japanese food.

We hope to conduct several more classes in the future, featuring various other products with Chef Eiji Ichimura.

This first series of 2 classes (please sign up for either the 11am class or the 1:30pm class), we will be featuring “NIGIRI-ZUSHI”. Nigiri sushi (or zushi) appears very simple, but there are many intricacies to be learned and perfected, such as rice preparation, or “shari”. Along with the shari, we will pick six different ingredients (neta), all from Japan.

Please do not miss this opportunity to have a truly great and memorable experience.

Image: Courtesy of Uoriki Fresh

Saturday, December 19th, 2009

First class: 11:00 a.m. – 1:00 p.m.

Second class: 1:30 p.m. – 3:30 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)

*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*

**

Ingredients (Neta ネタ)

Toro Tuna – MAGURO 鮪

Horse Mackerel – AJI 鯵

Scallop – HOTATE 帆立

Flatfish – HIRAME 平目

Sea Urchin – UNI ウニ

Salmon Roe – IKURA イクラ

**

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

Register Now

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.

Taste of Kikusui

Taste of Kikusui

= The sake of Happiness =

"KIKUSUI Shuzo" is one of the finest breweries in Japan. They have been putting their efforts into discovering not only sensational sakes, but innovative new concepts as well. One such new concept is the development of a computer that pairs sake with its ideal food.

We are planning to bring a variety of Kikusui sakes (including the first USDA certified organic sake made in Japan) to pair with its perfectly matching food. We will be cooking with them as well.

Please join us in experiencing the bold and interesting new flavors!.

Tuesday, December 15th, 2009

Time 6:30 p.m. – 9:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $65 per person (Limited 16 seatings)

**

On the Menu:

-Aperitif-

Kikusui Funaguchi on the Rocks

-Appetizer-

Truffled Mousse of Foie Gras on Toast Points with Funaguchi Jelly and Pickled Onions

*Paired with Kikusui Junmai Ginjo

-Soup-

Kikusui Clam Chowder with Oysters

*Paired with Kikusui Organic Junmai Ginjo

-Main-

Koshihikari Risotto with Pork Cheeks Braised in Sake

*Paired with Kikusui Karakuchi Junmai

-Dessert-

Kikusui Funaguchi Sorbet

**

**Reservations are on a first come first served basis. There will be a sixteen person limit. **

Register Now

Kikusui Brewing

Kikusui Brewing firmly believes in contributing to a more affluent life through sake, by creating joy through its pursuit for better liquor.

[What is "quality Sake"?] Sincce its foundation in 1881(Meiji 14), Kikusui is continuing a theme of investigation. Raising the quality so that whenever one drinks the Sake, it's always delicious. It is an important matter that there has been no changes now nor in the past and even in the future. Various things brim over in the market today, so people can be chosen freely. High-quality products are already a common thing in these days. Buying something is a part of means. The interest of the person is poured into how they can spend enjoyable and euphoric time through the products. Of course, Sake isn't also an exception. Here, Kikusui stops and considers it once again. What is "quality sake" for the customer? What is "quality Sake " for the seller? What is "quality Sake" for society? And what is "quality Sake" for producer? We will do our best in order to brew high-quality Sake and propose enjoyable life-style with Sake, and these are the solution to four questions. To make the Sake world interestiong and offer poeple the enjoyable time with Sake, this is the misson of Kikusui. (http://www.kikusui-sake.com/)

Dassai Night

Cooking with Dassai

= Luxury at Home =

It is starting to get chilly and Nabe hotpot season is coming.

Please come join us next Tuesday, November 24th at the Japanese Culinary Center.
We are featuring one of the greatest Sakes available in the market, "Dassai".

November 24th Tuesday, 2009

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: $50 per person (Limited 16 seatings)

**

On the Menu :

"Dassai 23 Cocktail"

 

Sake Kasu Gindara
Daiginjo Sake Kasu Marinated Black Cod

 

Tori no Takikomi Gohan
Daiginjo Sake Kasu Marinated Chicken Steamed Rice and Pickled Vegetables

 

Sake Kasu Ishikari Nabe
Hokkaido Style Salmon Miso Hot Pot

 

"Dassai 23 Jelly"

**

Register at www.japaneseculinarycenter.com

Sake in Jersey City

At the Westin in Newport Jersey City. Come check it out.

Sparrow Wine Tasting - Today

Come check out Sparrow Wines Tasting Event at the Jersey City (Newport) Westin Hotel.
6:30pm to 10pm

We will be pouring 9 selections of Premium Sakes tonight. 

Matsuri Restuarant - Sake / Hot Pot Night

Great Turnout Last Night!!!

Thanks to all who came out.

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

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.

Fushimi (Staten Island)

Hana Sake and Kissui Vodka Event
(Sunday 12noon to 5pm)
Fushimi Restaurant
2110 Richmond Rd.
Staten Island, NY 10306

Come check out our event.
We are kicking off some tasty libations and signature sushi rolls here at Fushimi's Annual Gala.

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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

En Brasserie

Sake Event at 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!

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A.S.Goodman Holiday Expo

In Hartford Conn at the Wadsworth Atheneum tasting sake all day.
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Star Chefs

4^th Annual StarChefs.com International Chefs Congress

A Kitchen Without Boundaries

September 20-22, 2009

New York City

StarChefs.com announces that the 2009 International Chefs Congress (ICC) will take place between September 20th - 22nd at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US. ICC is a three-day culinary symposium where more than 60 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.

Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. Source cutting-edge culinary products and equipment from around the world at the Chef Products Fair.

link here

SCB in Seattle

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