Three restaurants with Japanese chefs have earned a star in the 2012 French edition of the prestigious Michelin guide, its publisher said Monday. The feat brought the total number of France-based restaurants with Japanese chefs with Michelin stars to 12, including six in Paris, according to the publisher.
An alpinist and professional photographer, Abe was a member of three Antarctic expeditions beginning in 2007, during which he served as the officer in charge of procuring food supplies.
The Cultural Affairs Council decided Friday to recommend regional and traditional Japanese food culture be listed as a UNESCO intangible cultural heritage asset. The government will file a formal nomination of ''Washoku: Traditional Dietary Cultures of the Japanese'' to the U.N. Educational, Scientific and Cultural Organization in March. A decision by UNESCO is not expected before November 2013 at the earliest.
The Japanese Consulate General in New York on Saturday hosted a workshop for cooks on handling and preparing raw fish. Sushi chef Toshio Suzuki demonstrated how to remove blood from flounder and other fish and how to cut them up while keeping them hygienic to an audience of around 20 at Michelin-starred seafood restaurant Oceana in New York.
With changing dietary styles, bread has supplanted rice as a staple at the breakfast table of many Japanese households, and food makers are keen to capitalize on the development by offering a variety of spreads and condiments.
Abekamabokoten, which usually makes "sasa-kamaboko," or bamboo leaf-shaped fish paste, has put cream cheese in its latest products, called "Pure Heart."
Three tuna, including the 38-kg fish, were filleted into 200 servings by sushi chefs working for the Ogawa district support center, which serves people living in temporary housing in the city’s Sakuragi district, and a local residents’ association. About 70 evacuees watched.
The egg is a familiar ingredient but you may feel your repertoire of egg dishes is somewhat limited. Here is a dish with shrimp and herbal vegetables that could be the main dish. But the first step is to clean the shrimp by using the dehydrating effect of salt to remove the smell, and using katakuriko starch to clean the surface.
Ayao Okumura, a food expert specializing in traditional Japanese cuisine, recently released "Nihon Menshoku Bunka no Sensanbyakunen" (The 1,300 years of noodle-eating culture in Japan) from the Rural Culture Association Japan.