gohansociety.org » Press

Pulling Out the Best Flavor of Raw Fish by Using the “Ikejime” Technique

Gohan Society — Mon, 19 Jul 2010 15:06:38 +0000

Click here to read the article in PDF.Click here to read the article in PDF.

Mastering Salmon the Japanese Way

Gohan Society — Mon, 17 May 2010 19:49:32 +0000

Click here to read “Mastering Salmon the Japanese Way” (PDF)

Salon.com / Francis Lam

Gohan Society — Tue, 13 Apr 2010 10:49:17 +0000

“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 International

Gohan Society — Fri, 18 Sep 2009 20:19:36 +0000

Ishikawa

July 2009, Sakai Journal

Gohan Society — Fri, 31 Jul 2009 18:27:33 +0000

July, 2009 The Feedbag

Gohan Society — Fri, 31 Jul 2009 18:26:23 +0000

July, 2009 Restaurant Online

Gohan Society — Tue, 28 Jul 2009 18:15:31 +0000