Special Event at Hayakawa

Monday Feb 28th
7pm Sake Tasting

Hayakawa in Atlanta, GA

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#

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.

Click here to sign up

Let us Know what you want

Tell us what kind of Events you would like to see and partake at the Japanese Culinary Center. 
More Cooking? Knife Skills? Sushi? Noodles? Bento? etc...
The list goes on and on. 

Don't be shy and drop us a line. 
We eagerly wait for your feedback. 

jcc@nymtc.com

Warm regards,
George Kao
Culinary Director of the Japanese Culinary Center

***Now on Twitter and Facebook***

Now on Twitter

Come join us on Twitter!
JCCNewYork
http://twitter.com/JCCNewYork

Japanese Sales Position

We are looking to fill a Jr. Sales position at NY Mutual Trading. NYC Territory Sales. You will learn a great deal about Japanese Cuisine and Sake during your tenure. Please pass this along to anyone you think may be interested and have them contact me at george@nymtc.com Many thanks in advance.

Sincerely,
George Kao
NYMTC - Sake Educator

Shata Shuzo : Tengumai

The Fascinating World of TENGUMAI

The best Kanzake ever.

"TENGUMAI" was born in 1823 inside the walls of Shata Brewery located in Ishikawa Prefecture. "Tengumai" literally means "Dancing Goblin". The name stems from a tale long ago, where the winds in the deep forests surrounding the "Kura" sounded like goblins howling around the property.

A style of sake, commonly referred to as "Yamahai", stems from the full name "Yama-Oroshi Hai-Shi", which means the omission of breaking down the primary mound for the "Moto". This analogy refers to the initial phase in fermentation to help the yeasts and koji react in a way to increase natural Lactic Acid counts to ideal levels.

Yamahai sakes are defined by this extended primary fermentation phase that ensures the critical Lactic Acid concentration. Modern sakes simply add Lactic Acid in the beginning of the "Moto" tank to kick start this otherwise archaic but natural process.

By adhering to this traditional way of making sake, you achieve greater depth in your sakes. Yamahai sakes tend to be very rich, big boned, rustic and gamy. This sake has a wide range of acceptable serving temperatures. But is best served "Kanzake", otherwise known as warmed sake. The richness demonstrated by the higher acidity levels lends great pairing strength to not only grilled or roasted meats, but also to a variety of semi-hard aged cheeses.

We finally would like to welcome Ishikawa Prefecture's famed brewer and owner of Shata Shuzo, Mr. Kazunari Shata to this event. In addition to representing his Brewery here in NYC, Mr. Shata will be bringing by hand, a special "Tengumai Aged Junmai Daiginjo" label designed by the famed Alexander Gelman to share with all of us.

**All guests will depart with a special "Kiki-Choko" (small sake tasting cup)

Date: Thursday, October 7th, 2010

Time: 6:30 p.m. – 8:00 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $20

Seats: 30

**

A line of Tengumai

Tengumai Yamahai Junmai

Tengumai Umagin (Ginjo)

Tengumai Umajun (Junmai)

Tengumai Aged Junmai Daiginjo labeled by Alexander Gelman

10/07/2010

Restaurant and Food Show

The 17th Annual New York Mutual Trading

Japanese Food & Restaurant Show

Date: Saturday, September 25th, 2010 Time: 10:00 AM - 5:00 PM Location: Metropolitan Pavilion 123 West 18th Street (Between 6th & 7th Avenues), NYC [ map ]

REGISTER NOW!

(Registration is FREE. Industry-only.)
Bus Service from the Washington D.C./Virginia/Maryland area to MANHATTAN.
We are offering bus service from the DC/VA/MD area to
NY Mutual's Japanese Food and Restaurant Show, gratis to those who wish to attend.
If you are interested, please contact Shono (shono@nymtc.com)
for more information by September 10th.

Vendors' List

COMPANY NAME	MAIN PRODUCTS
FOOD
AUSAB	Abalone
AZUMA FOODS INTERNATIONAL, INC.U.S.A.	Processed Seafood Products
DNI GROUP, LLC	Dumplings, Shrimps
J-OIL MILLS INC.	Soy Bean Sheets
KANOYA CO., LTD.	Udon/Soba Noodles
KINJIRUSHI SALES CO., LTD.	Wasabi
KYOKUYO	Frozened Sushi Rolls
KYOZENAN	Tofu, Yuba, Tonyu
MARUKAN VINEGAR U.S.A INC.	Vinegar
MARUYA HATCHO MISO COMPANY	Hatcho Miso, Miso Sauce
MATSUMAEYA	Kombu for broth, Seasoned Kombu, Kombu Water
MIZKAN AMERICAS, INC.	Vinegar, Dressing
MORINAGA NUTRITIONAL FOODS INC.	Tofu ,Tofu Puree
NIPPON SHOKKEN U.S.A INC.	Eel Sauce, Dressing
ORITAEN	Fine Japanese Teas
OSAKA KEZURI KATSUO CO., LTD.	Bonito Flakes for broth, Natural Bonito Powder
S & B INTERNATIONAL CORPORATION	Japanese Curry
SHINMEI	Akita Komachi (Japanese Premium Rice)
SUN NOODLE	Specialy of Ramen Noodles
SUSTAINABLE SOURCING, LLC	Himalayan Salt
TAKAOKAYA U.S.A, INC.	Nori, Green Tea
UCC UESHIMA COFFEE	Japanese Coffee, Siphon Coffee Machine
UORIKI-FRESH INC.	Super Frozened Fish
YAMAJIRUSHI MISO	Miso, Yuzu Juice, Spicy Yuzu Pepper Sauce
YAMAMOTOYAMA OF AMERICA	Nori, Teas
YAMASA CORPORATION U.S.A.	Soy Sauce, Teriyaki Sauce
YUZUYA HONTEN	Fine Yuzu Juice
BEVERAGES
SAKE
BORN	Fine Sake from Fukui Prefecture
DASSAI	Fine Sake from Yamaguchi Prefecture
HAKKAISAN	Fine Sake from Niigata Prefecture
KAMOTSURU	Fine Sake from Hiroshima Prefecture
KIKUSUI	Fine Sake from Niigata Prefecture
KIRIN	Fine Sake from Niigata Prefecture
KUBOTA	Fine Sake from Niiigata Prefecture
MUROMACHI	Fine Sake from Okayama Prefecture
NANBU BIJIN	Fine Sake from Iwate Prefecture
NIHON-SAKARI	Fine Sake from Hyogo Prefecture
OZE NO YUKIDOKE	Fine Sake from Gunma Prefecture
SHOCHIKUBAI	Fine Sake from Hyogo Prefecture
SUMIYOSHI	Fine Sake from Yamagata Prefecture
TAISETSU	Fine Sake from Hokkaido
TAKENOTSUYU	Fine Sake from Yamagata Prefecture
TAMANO HIKARI	Fine Sake from Kyoto Prefecture
TENGUMAI	Fine Sake from Ishikawa Prefecture
SHOCHU
HAKUTAKE SHIRO	Fine Sake from Kumamoto Prefecture
SATSUMA SHIRANAMI	Fine Sake from Kagoshima Prefecture
BEER
COEDO BEER	Craft Beer from Saitama Prefecture
ECHIGO BEER	Craft Beer from Niigata Prefecture
ORION BEER	From Okinawa Prefecture
WINE
CHOYA	Plum Wine, Plum Sake
NON-FOOD
J.C. UNI-TEC, INC.	Vegetable Slicers, Sushi Case
MANYO CO., LTD.	Bamboo Products
ROASTER-TECH	Grillers
SHINNYO TOKI	Shigaraki-Yaki (pottery)
SKATER, INC.	Cook-Zen
TSUKIJI MASAMOTO CO., LTD.	Professional Japanese Knife
ZOJIRUSHI AMERICA CORPORATION	Rice Cookers

Seminar Schedule

A. Kitchen Demonstrations
Hosted by Harris Salat Food Journalist
11:00 a.m. - 11:45 a.m.	Seminar by Chef Eiji Ichimura of Professional Cooking Classes at Japanese Culinary Center Topic: How to properly firm up the flesh of the fish. Learn the technique! Taste the difference!
12:15 p.m. - 1:00 p.m.	Cooking Demonstration by Executive Chef Sam Gelman of Ma Peche Topic: Innovative Cuisine
1:30 p.m. - 2:15 p.m.	Cooking Demonstration by Owner/Chef Yukari Nonaga of Nihonbashi Yukari, Japan's IRON CHEF Winner Chef in Japan Topic: The theory of cuisine in Japanese cooking. "Using the five senses."
2:45 p.m. - 3:30 p.m.	Panel Discussion Topic: "The Future of Japanese Cuisine"
4:00 p.m. - 4:45 p.m.	Cooking Demonstration by Executive Chef Tomo Kobayashi of Toku in Long Island Topic: Creative Sauces (three types) to be used with both Japanese and Western Cuisine!
B. Sake Seminars
12:00 p.m. - 1:00 p.m.	Topic: Intro to Japanese Beverages Sake 101 Shochu - How customer can make money with shochu. Hard liquor program Beer - Focus on quality of beers.
1:30 p.m. - 2:30 p.m.	Topic: Visit Inside the Sake Brewery How it's made Ingredients: seimai rice, koubo, nuka, kasu, steamed rice, etc. Water Tasting. Hard water and Soft water comparison
3:00 p.m. - 4:00 p.m.	Topic: How to Sell and Serve Sake "Learn from a Professional" Guest: Sake Sommelier Toshiyuki Koizumi How to maintain and serve opened bottles How to profit on sake Show some menus from famous restaurants in the past that have paired sake with dishes
C. Japanese Culinary Center Seminars
12:00 p.m. - 1:00 p.m.	Topic: Why Tsukiji Masamoto?
1:30 p.m. - 2:30 p.m.	Topic: Fundamental knowledge of Japanese fine knife

We are very pleased to announce that once again it is time for our annual Restaurant Show!

This year's slogan is "Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact" and we will be presenting many new products, recipes, and menus that restaurateur can take them with you and use them right away at your restaurant.

We have plans to have a knife etching and conditioning service by Tsukiji Masamoto who is widely considered the most popular knife master in Japan. We also have several other exciting plans including a Japanese Premium Sake tasting serving sakes from breweries from all over Japan. There will also be a dish ware and special kitchen equipment showcase. We will be offering great deals as a show day special.

We also will be welcoming top chefs to conduct cooking demonstrations, sake seminars, knife seminars, and have discussions about the future of the Japanese Restaurant industry in the U.S.

We are looking forward to seeing you at this year's Restaurant Show!

Contact us mutual@nymtc.com

Sponsored by Japanese Ministry of Agriculture, Forestry and Fisheries
Organized by Tokyo Kyodo Boeki Co. Ltd.
Produced by New York Mutual Trading, Inc.

This event sponsored in part by the Japanese Ministry of Agriculture, Forestry and Fisheries,
under their 2010 Overseas Export Advancement of Agricultural and Fisheries Products Program.

Dassai Night at JCC

Thanks to all who participated in the Dassai Night this past Tuesday.
This was our most successful and immediately Sold Out event to date.

With your help and constant support, we look to even bigger and better events in the future.

Please join us on Facebook HERE.

Dumpling Success

Thanks to all for a great event last night.
There was a ton of enthusiasm and we certainly at a lot. 

About 20 guests came to learn from one of the original Dumpling Queens of Manhattan. 
Shrimp and Spinach, Mushrooms, and Duck Ginger Dumplings to be exact. 

THANK YOU ALL AGAIN!!

Next week is a special Sake event by one of the most prestigious brewery in Japan. 
"Dassai"

Handmade Dumplings Paired with Japanese Craft Beers

click here to sign up

Imagine drinking delicious craft beers and tasty dumplings under some sunshine... this event will be perfect for the summer!!!

Come sign up and enjoy 3 types of Dumplings with 3 types of Japanese Craft Beers (Echigo Beer from Niigata Prefecture). You will have the opportunity to cook with and learn from one of the best in the business, Marja Samsom. Ms. Samsom is the Chef/Owner of the "Kitchen Club". She will be showing us some of her famous dumplings that she has been serving for over 20 years in Manhattan. She is a true pioneer in bringing flavors from Asia into the kitchens of NYC. This is an event you do not want to miss.

Date: Tuesday July 27th, 2010

Time: 6:30 p.m. - 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, NY, NY 10017

(on 53rd Street Bet. 2nd and 3rd Avenues)

Price: $50

Seats: 25 available

Appetizers

Chicken Karaage

Shioyude Kuro-Edamame

Dumplings by Dumpling Diva Marja Samsom

Shrimp and Spinach

Mushroom (Shiitake and Champignon)

Duck and Ginger

Japanese Craft Beers

Echigo Koshihikari Beer

Echigo Red Ale Beer

Echigo Stout Beer

Marja Samsom: Arriving in New York City as a Dutch performance/artist, she found refuge in the East Village by Creating $40 'prixfixe' dinners for friends. "The Kitchen Club" was born. Diners came intrigued to taste her European-Japanese fusion cuisine. She has received reviews in the NY Times, the New Yorker, New York Magazine, and the Village Voice, just to name a few. Ms. Samsom developed cooking classes on "how to create the best dumpling ever". After celebrating her 20th anniversary the Kitchen Club closed and Ms. Samson sought after her latest conquest.

July 27th 2010
Tickets Available: 22 Ticket Price: $50

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.

Echizen Kaiseki Dinner

Tasting Kaiseki Cuisine with Echizen lacquer ware

越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.

At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.

We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.

Don't miss out on this valuable opportunity!!!

Monday, June 28th, 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: $120 per person

*Five different types of Echizen-Shikki (lacquer ware) including a tray for participants*

Seats: 20 available

**

Kaiseki Menu

1. Takiawase (Kindled vegetables) Fried eggplant、A white gourd-melon、Burdock skin, Kinome (a leaf bud)
2. Suimonowan (Soup bowls) Ebi Shinjo(deep-fried shrimp fritters), Junsai (a water shield), Mizutama cucumber, Grind Yuzu skin
3. Yakimono (Grilled fish) Guji (Japanese tilefish), Hitori yuba, Grilled Okura ohitashi (steeped in broth)
4. Sushi Grilled Saba Bozushi (a type of pressed sushi), Shiso leaves, Sesame seeds, Iso no Yuki Kombu, Oroshi ponzu sauce
5. Dessert Hibino original Tonyu (soy milk) pudding

Special Sake

• Born Tokusen Junmai Daiginjo from Katou Kichibee Shouten in Fukui Prefecture

click below to sign up

Experience the Arts and Culture
of Echizen

Shochu 101

The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to "nomikuraberu" – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or "oyuwari" with hot water.

The shochu will be paired with popular izakaya fare including edamame, Satsumaage, and tsukemono (Japanese pickles).

Please come join us and enjoy the flavors.

Tuesday, June 15th, 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

**

SHOCHU:

Hakutake Shiro Kome Shochu

Kakushigura Mugi Shochu

Jougo Kokuto Shochu

Satsuma Shiranami Imo Shochu

Towari Soba Shochu

Mizuho Awamori

SHOCHU PAIRING BENTO MENU:

Satsumaage

Pickles

Edamame

Konnyaku kinpira

Cucumber with Kinzanji miso

Rice

**

Register Here

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

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

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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)

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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

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). **