Consulate Hosts Japanese Cuisine Clinic For Cooks In Ny

Consulate hosts Japanese cuisine clinic for cooks in NYThe 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.

Bread Spreads All The Rage With Japanese Food Makers

Bread spreads all the rage with Japanese food makersThe saying that man cannot live by bread alone seems to have been taken to heart by Japanese food manufacturers.

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.

Heart-shaped Kamaboko On Sale For Valentine's Day

Heart-shaped kamaboko on sale for Valentine's DayIt may not sound like the most romantic of ingredients, but a company here is using boiled fish paste to create heart-shaped "kamaboko" for Valentine's Day on Feb. 14.

Abekamabokoten, which usually makes "sasa-kamaboko," or bamboo leaf-shaped fish paste, has put cream cheese in its latest products, called "Pure Heart."

Earthquake Evacuees Feast On Tuna

Earthquake evacuees feast on tunaAn expert sushi chef carved an entire 38-kilogram bluefin tuna for earthquake evacuees on Jan. 29 as part of a New Year event to raise morale in this quake-hit city.

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.

Stir-fried Shrimp And Egg

Stir-fried shrimp and eggThe 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.

Japan Beats France On 3-star Restaurants

Japan beats France on 3-star restaurantsJapan has overtaken France for the number of restaurants with three Michelin stars, according to the latest guide to the nation’s western cities to be released on Friday.

Japan is now home to 29 establishments that hold the highly coveted three-star rating, against 25 in France.

Shimane City Gears Up To Cash In

Shimane city gears up to cash inA western Japanese city known for a loach-scooping comic dance is gearing up to cash in on a rare opportunity to promote tourism after Prime Minister Yoshihiko Noda's remark on the mud-loving fish brought the city of just 43,000 unexpected into the limelight.

Design Festa At Tokyo Big Sight 2011

Design Festa at Tokyo Big Sight 2011Design Festa is a biannual international art event, and everyone can exhibit as long as it is original. This year, 8,500 artists will be exhibiting, buying and selling their works in a variety of mediums at more than 3,000 booths at Tokyo Big Sight.

Try 'udon' For True Taste Of Japan

Ayao OkumuraA Japanese culinary expert is adamant that thick "udon" noodles so beloved in Japan originated in this country, not China.

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.