Q: What tips would you offer the Gift-Buyer this Holiday Season when it comes to Sake? A: It’s really easy to default into the Junmai Dai-Ginjo category when buying sake as a gift. I think this is still the way to go when buying for non-sake-thusiasts; it’s a gift, so it’s logical to go with […]
Fresh Yuba and Hokkaido Uni Sweet Pea Fondue, Fermented Jalapeno, Rhubarb and Young Ginger For the Sweet Pea Fondue: 100g shallots 130g butter 650g bird’s eye peas, defrosted 120g dashi 12g salt 45g fermented jalapeno Sweat the shallots in the butter no color. Add the dashi and salt and then remove from the heat. Puree […]
The Marukome Miso Discovery at the International Culinary Center was as educational as it was delicious. Chef Travis Swikard (Executive Sous Chef, Boulud Sud) lead the demonstration by displaying his culinary talents, creating two Japanese inspired dishes using Marukome miso. As one of two Chefs we sent to Japan through Marukome’s scholarship program, Chef Swikard beautifully displayed the techniques […]
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