Hirame no Usuzukuri – thinly sliced Sashimi of Fluke
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Archive for the ‘Programs & Events’ CategoryPast Event: Photos from “Mastering Fish the Japanese Way” the last class on Monday, June 19th at Astor Center.Tuesday, July 20th, 2010Ike-jime / Live FlukeFriday, July 2nd, 2010Mastering Fish the Japanese Way Enjoy the photos from Mastering Fish the Japanese Way on June 21st. 20 some chefs experienced Ikejime on live fluke. Thank you!! Chefs Suzuki, Nori, Kazu and Mori for your contribution to the Gohan Society. Photos: Courtesy of Kenji Takigami
Mastering Fish the Japanese Way / The Fifth Class on EelsTuesday, May 25th, 2010Enjoy the photos from Our Fifth class of Mastering Fish the Japanese Way Our subject materials were Eels!!
“MISO… THE MIRACLE INGREDIENT THAT ADDS UMAMI”Monday, May 17th, 2010Enjoy the photos from… The Gohan Society Lecture Series at French Culinary Institute / Miso on May 11th Click on any photos to see more.
Salmon：Mastering Fish the Japanese Way – 5th SessionMonday, April 19th, 2010on April 19th From Soy Field to a tableMonday, April 5th, 2010The Gohan Society Lecture Series at the French Culinary Institute Lecture on Tofu by Tofu Master from House Foods America and Cooking Demonstration by Chef Lee Anne Wong
Journey from Soybean Field to Table with Chef Lee Anne WongMonday, March 29th, 2010The Gohan Society Lecture Series at French Culinary Institute WHERE: The French Culinary Institute, 462 Broadway New York, New York WHEN: Monday, April 5 3:30 pm – 5:30 pm Discover tofu as you journey from soybean field to table and explore its transformation from non-GMO (Genetically Modified Organism) bean to ready-to-eat complete protein. Participants will learn about Chef Wong’s appreciation for this super food and pick-up on cooking tips and creative ways to expand on tofu’s incredible versatility. |
