Ramen Fest

=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

**

Tasting Ramen Types:

Station 1 HOKKAIDO

Sapporo Ramen = Miso Ramen

Station 2 TOKYO

Tokyo Ramen = Shoyu Ramen

Station 3 FUKUOKA

Hakata Ramen = Tonkotsu Ramen

**

Register Here

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
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