Kombu and Kombu Dashi
Lecture and Cooking Demonstration by Chef Toshio Suzuki of Sushi Zen

Lecture topic: Kombu (Japanese kelp)
Cooking Demonstration: the best way of making Kombu dashi (Japanese stock)
Tasting: Dashi made from different types of kombu

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Date: Monday, January 10^{th /} Time: 3:30 pm – 5:30 pm

Location: International Culinary Theater at French Culinary Institute
462 Broadway, New York, NY 10013 (Broadway at Grand St.)

11 high school students participated in an 11-day workshop to take an in-depth look at multifaceted Japanese cuisine and culture with special emphasis on nutritious aspects of Japanese cuisine, health and well-being.

August 9^th to 20^th Monday – Friday
Reception on Saturday, August 21^st
Co-organized with Japan Society
In cooperation with Astor Center

Hirame no Usuzukuri – thinly sliced Sashimi of Fluke

Mastering Fish the Japanese Way
Ike-jime / Live Fluke

Enjoy the photos from Mastering Fish the Japanese Way on June 21st.

20 some chefs experienced Ikejime on live fluke.
The Fluke were flown in live all the way from Korea!
Thanks to the True World Foods for their support to this seminar.

Thank you!! Chefs Suzuki, Nori, Kazu and Mori for your contribution to the Gohan Society.

Photos: Courtesy of Kenji Takigami

Enjoy the photos from Our Fifth class of Mastering Fish the Japanese Way

Our subject materials were Eels!!

Enjoy the photos from…

The Gohan Society Lecture Series at French Culinary Institute / Miso on May 11^th

^{Click on any photos to see more.}

on April 19th
at Astor Center