The Gohan Society

Master Class for Chefs: Shoyu 2009

Starts: May 11 @ 10:30am
Ends: May 11 @ 12:30pm
Location: 399 Lafayette Street, NY NY

Presented by chef Noriyuki Kobayashi, chef of Megu Midtown


Monday, May 11, 2009

10:30 am – 12:30 pm

Astor Center – 399 Lafayette Street at East 4th Street, side entrance at 23 East 4th street, elevator to 2nd floor


Soy Sauce – A Fundamental Approach


We are pleased to welcome a soy sauce expert from Yamasa Corporation, a soy sauce brewer established in 1645. They will discuss:

o The history of soy sauce
o The production method of soy sauce

Technique and Tasting to Follow:

Yakimono – grilled dishes
o Grilled fish and chicken with yuan sauce (soy sauce, mirin, sake and yuzu)
Nimono – stewed dishes
o Nibitashi – boiled leafy vegetable soaked in dashi
Agemono – fried dishes
o Japanese-style fried chicken
Aemono – Vegetables dressed with various sauces
o vegetables with Japanese vinaigrette
o Mura Arai – Washing ingredients with Soy Sauce before cooking
Flambé with Soy Sauce


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