MODERN COOKING, TRADITIONAL INGREDIENTS: The Flavors of “Samurai Cuisine” from Aichi, Japan
Thursday, January 17 from 2:00 p.m. until 7:00 p.m.
Chakura Events – 230 E. 9th Street (between 2nd & 3rd Avenues), 3rd Floor
Learn all about the “Samurai Cuisine” of Aichi Prefecture at this open house on Thursday, January 17 at Chakura, the event space upstairs from Cha-An Tea House in the East Village. Chef Chris Jaeckle of kitchenconnect.co and food journalist Michael Harlan Turkell, the co-founder of SUMO STEW, will present a dozen or so food products from Aichi Prefecture. Found in and around the Nagoya area, Aichi’s rich history and Samurai culture are steeped in deep and well developed flavors and tradition.
Many of the makers of these food products will be in attendance, so you’ll have the opportunity to speak to them about how you can incorporate the ingredients into your own cooking.
Tsukudani Mackerel (simmered in soy sauce and mirin)
Teriyaki Fish Jellies (flavor boosting bases and sauces)
Unagi (freshwater eel)
Mehikari (anchovy-like fish)
Hatcho Miso and Powder (dark, reddish-brown miso, that tastes chocolate-y)
Dried Ohitashi and Okara (Japanese spinach salad, soy pulp)
Pickled Fish (sweet-marinated, ready for quick service pickup)
Rice Flour (made with mochiko sweet rice, used for dango, rice dumplings)
Kishimen Noodles (similar to udon, though thinner, can be eaten hot or cold)
Organic Mirin (which can be used as drink sweetener, aside from just sauces)
Shiro Shoyu/Tamari (white soy sauces)
Matcha powder/bases for ice creams, puddings
Chef Chris and Michael will be using these ingredients in modern/Manhattan interpretations, which may include:
Surf & Turf: Teriyaki Fish Jelly with Beef Tartare
Tsukudani Sardine Pintxo
Umaki: Eel Egg & Cheese
Mehikari Fish & Chips
Miso-Chocolate-Cacio e Pepe Truffle
Dango Gnocchi with Tomato Miso Sauce and Parmesan
Mirin Old Fashioned
… and more!
This event is an open house, so come whenever and stay for as little or as long as you’d like! But you must RSVP first. Please send an email to Chef Chris at email@example.com (yes, just co, not com) and Michael at firstname.lastname@example.org.
For more information about the companies please visit this website: http://aichifoodexport.jp. It’s in Japanese, but it translates well via Google Chrome.