Starts: December 15 @ 3:30pm
Ends: December 15 @ 5:30pm
Location: 462 Broadway, New York City
The Gohan Society Lecture Series at The French Culinary Institute
“Ike-jime” by Chef Toshio Suzuki of Sushi Zen
Ike Jime is a Japanese fish killing technique. The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out.
Lecture & Demonstration
Tasting; Comparison of taste and texture
according to the elapsed time after Ike-jime
Tasting; Comparison of taste and texture
according to the elapsed time after Ike-jime
Time & Date:
Tuesday, December 15th @3:30 PM – 5:30 PM
Tuesday, December 15th @3:30 PM – 5:30 PM
Location:
International Culinary Theater at The French Culinary Institute
462 Broadway, New York City
(2nd Floor, at Grand St.)
Please RSVP to taeko@gohansociety.org
International Culinary Theater at The French Culinary Institute
462 Broadway, New York City
(2nd Floor, at Grand St.)
Please RSVP to taeko@gohansociety.org
“If you think that fresher fish always means tastier fish, then this lecture will surprise you and change your mind. Chef Suzuki is going to talk about–and demonstrate–how the proper process of aging fish can actually improve its umami.”
Ike-Jime: Ike Jime is a Japanese fish killing technique. The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out.
Toshio Suzuki / Biography
Chef Toshio Suzuki began his career at the age of 19, under the guidance of Master Chef Nakanori in Tokyo. Originally, he wanted to be a Buddhist monk because he enjoyed studying philosophy but instead he applied his philosophy to his study of Japanese cuisine. For ten years, Chef Suzuki studied the concept and history of the Edo style of sushi, the modern style that was developed in Edo period in the mid 18th Century. He then went on to practice the skills of ikezukuri, a form of sashimi presentation where live fish is prepared swiftly and presented to the guest while still alive. Chef Suzuki takes an intellectual, spiritual and scientific approach to cooking. The result is the harmony of umami, the sixth sense of taste, a savory meaty flavor that is hard to define. Chef Suzuki opened his restaurant SUSHI ZEN in New York City in 1983. Since then he has been serving the real traditional Japanese cuisine with its history and philosophy behind them to his clientele.
Chef Toshio Suzuki began his career at the age of 19, under the guidance of Master Chef Nakanori in Tokyo. Originally, he wanted to be a Buddhist monk because he enjoyed studying philosophy but instead he applied his philosophy to his study of Japanese cuisine. For ten years, Chef Suzuki studied the concept and history of the Edo style of sushi, the modern style that was developed in Edo period in the mid 18th Century. He then went on to practice the skills of ikezukuri, a form of sashimi presentation where live fish is prepared swiftly and presented to the guest while still alive. Chef Suzuki takes an intellectual, spiritual and scientific approach to cooking. The result is the harmony of umami, the sixth sense of taste, a savory meaty flavor that is hard to define. Chef Suzuki opened his restaurant SUSHI ZEN in New York City in 1983. Since then he has been serving the real traditional Japanese cuisine with its history and philosophy behind them to his clientele.
