Click here to read the article in PDF.
Click here to read the article in PDF.
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Archive for the ‘Press’ CategoryPulling Out the Best Flavor of Raw Fish by Using the “Ikejime” TechniqueMonday, July 19th, 2010Mastering Salmon the Japanese WayMonday, May 17th, 2010Salon.com / Francis LamTuesday, April 13th, 2010“Having a Japanese Knife Makes You a Serious Chef”
“In the interest of cultural and culinary exchange, the Gohan Society offers professional chefs — including ones from Daniel and wd-50 — the opportunity to learn the art of Japanese fish mastery, taught by chef Toshio Suzuki of Sushi Zen restaurant. This is a series of reports and reflections from that course.” Article on Chefs Exchange Program on Kateigaho InternationalFriday, September 18th, 2009Ishikawa July 2009, Sakai JournalFriday, July 31st, 2009July, 2009 The FeedbagFriday, July 31st, 2009July, 2009 Restaurant OnlineTuesday, July 28th, 2009 |












