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The Paramus Post - Greater Paramus News and Lifestyle Webzine
Friday, January 15 2021 @ 09:26 AM EST
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The Paramus Post - Greater Paramus News and Lifestyle Webzine
Friday, January 15 2021 @ 09:26 AM EST
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The Paramus Post - Greater Paramus News and Lifestyle Webzine

Welcome To The Japan Pavilion Seminar


Japan Pavilion
New York, NY - The 2013 Japan Pavilion at the International Restaurant & Foodservice Show of New York will feature the ingredients ramen and koji, which have currently exploded in popularity in Japan. The Japan Pavilion will introduce shio koji for the first time and teach industry processionals all about this special type of koji and how to use it to enhance the flavor of any dish. 
Executive Chef Taku Sato from Nobu Restaurant will also be making his debut in the Japan Pavilion. He will demonstrate how to use Japanese knives as well as cooking techniques. Additionally, the executive chef of the Michelin Star-rated kaiseki restaurant Kyo Ya, Chikara Sono, will demonstrate advanced techniques on using umami.

At the Japan Pavilion seminars, experience the latest trends, expand your technique, and learn how to incorporate Japanese ingredients into diverse cuisines.

MC: Erina Yoshida

Erina Yoshida is an associate of Yoshida Development. Erina coordinates operations for a number of Japanese restaurants and markets in Manhattan including Kyo Ya, Panya, and Sunrise Mart. Fluent in English and Japanese, Erina was born and raised in New York City and studied at Waseda University in Tokyo.

Sunday, March 3
12:00PM - 1:00 PM Room 1A03

101 Japanese Knife and Cooking Technique Class
Chef: Taku Sato, Executive Chef Nobu Restaurant
Hosted by: Sakai City
Taku Sato began his career as a sushi chef at Nobu Fifty Seven in the summer of 2005. His natural talent and many years of hard work were soon recognized, and in the fall of 2012, he was promoted to his current position of Executive Sushi Chef.

1:00PM - 2:00 PM Room 1A03

102 New Product: What is Koji
Chef : Hiroko Shimbo
Hosted by: Marukome Miso
Hiroko Shimbo is a widely-recognized as an expert on Japanese cuisine. Based in the United States since 1999, she is a chef-instructor at professional cooking schools, a consulting chef to food service industries, and a cookbook author Hiroko's American Kitchen: Cooking with Japanese Flavors (Andrews McMeel 2012) offers an entirely new perspective on Japanese cooking. She recently provided consulting services for TheIngredientFinder.com, Toyota (Bogota, Colombia), Bogota Wine & Food Festival, Zojirushi America, JETRO, AVI Foodsystems, Uniliver, and UMass Dining., PF Chang's China Bistro, and Ruth's Chris Steak House.

2:00 PM- 3:30 PM Room 1A03

103 How to use Umami technique
Chef: Chikara Sono, Executive Chef of Kyo Ya
Hosted by: Umami Information Center
Chikara Sono is the Executive Chef of Kyo Ya. The restaurant specializes in kaiseki cuisine, which utilizes seasonal ingredients and emphasizes artful presentation. Since the opening of Kyo Ya in 2007, Chef Sono has earned the restaurant a Michelin star. Kyo Ya has also received 3 stars from the New York Times in April, 2012.

Chef : Hiroko Shimbo
Hiroko Shimbo is a widely-recognized as an expert on Japanese cuisine. Based in the United States since 1999, she is a chef-instructor at professional cooking schools, a consulting chef to food service industries, and a cookbook author Hiroko's American Kitchen: Cooking with Japanese Flavors (Andrews McMeel 2012) offers an entirely new perspective on Japanese cooking. She recently provided consulting services for TheIngredientFinder.com, Toyota (Bogota, Colombia), Bogota Wine & Food Festival, Zojirushi America, JETRO, AVI Foodsystems, Uniliver, and UMass Dining., PF Chang's China Bistro, and Ruth's Chris Steak House.

Monday, March 4
12:00PM - 1:00 PM Room 1A03
104 Japanese Knife and Cooking Technique Class
Chef: Taku Sato, Executive Chef Nobu Restaurant
Hosted by: Sakai City
Taku Sato began his career as a sushi chef at Nobu Fifty Seven in the summer of 2005. His natural talent and many years of hard work were soon recognized, and in the fall of 2012, he was promoted to his current position of Executive Sushi Chef.

2:00PM - 3:00 PM Room 1A03

105 Ramen Sun Noodle, The 5 Main Elements of Ramen
Chefs: Shigetoshi Nakamura (pictured), Sun Noodle Executive Chef & George Kao
Hosted by: Sun Noodle
Known as one of Japan's "Four Ramen Devas," or gods, Sun Noodle Executive Chef Shigetoshi "Shige" Nakamura achieved stardom in his early 20's after opening successful restaurants in Tokyo and Kanagawa. He competed in many cooking competitions, has served as the consultant for the motion picture movie Ramen Girl (2008) and has written numerous books and articles on ramen. In 2012, Chef Shige and Kenshiro Uki, General Manager of Sun Noodle NJ established the Ramen Lab where people can learn more about the history and methods of making ramen.

Tuesday, March 5
12:00PM - 1:00 PM Room 1A03

106 Japanese Knife Maintenance and Sharpening Lesson
Sharpening Master: Shigehiro Kasahara, Professional kitchen knife craftsman
Shigehiro Kasahara is certified as a Master of Japanese Traditional Crafts for blade grinding and sharpening by the Ministry of International Trade and Industry of Japan. He has been awarded in many competitions, including '93 All Japan Knife Show, Sakai Blades International Design Competition in 1996, Kinki/Chugoku/Shikoku Traditional Craft Fair in 2006, and many others.

About The International Restaurant & Foodservice Show of New York
The 2013 International Restaurant & Foodservice Show of New York will be held Sunday, March 3 - Tuesday, March 5, 2013 at the Jacob Javits Convention Center in New York. The show is produced and managed by Reed Exhibitions, and owned and sponsored by the New York State Restaurant Association. For more information on exhibiting or attending, call (888) 334-8705 or visit the official Show web-site at www.thefoodshows.com.

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