Deboning chickens, deglazing pans and clarifying stocks was my modus operandi while at the French Culinary Institute. Craving to know more about the cuisine of my mother`s homeland, Japan, I left Manhattan for Tokyo five years ago. My pantry is now filled with kombu for dashi stock, smokey katsuobushi (bonito flakes) and dried shiitake mushrooms.
While in NYC I trained as a sommelier with the American Sommelier Association. In Japan, I am the first non-Japanese to pass the rigorous shochu advisor exam in Japanese. Shochu is a local distilled spirit made from a variety of raw materials such as sweet potatoes, brown sugar or soba.
I have immersed myself in the food culture and am writing about Japanese food for several publications. With this website I intend to share with you tips for cooking Japanese food at home and some of my favorite shops (retail and restaurants) in Tokyo.
While in NYC I trained as a sommelier with the American Sommelier Association. In Japan, I am the first non-Japanese to pass the rigorous shochu advisor exam in Japanese. Shochu is a local distilled spirit made from a variety of raw materials such as sweet potatoes, brown sugar or soba.
I have immersed myself in the food culture and am writing about Japanese food for several publications. With this website I intend to share with you tips for cooking Japanese food at home and some of my favorite shops (retail and restaurants) in Tokyo.
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