Hirame no Usuzukuri – thinly sliced Sashimi of Fluke
|
Archive for the ‘Gohan Updates’ 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.
Mastering Salmon the Japanese WayMonday, May 17th, 2010Salmon：Mastering Fish the Japanese Way – 5th SessionMonday, April 19th, 2010on April 19th Salon.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.” |
