genmaicha

This project shows the simple, yet important steps of making a cup of tea.

Step One - Heat your water to the desired temperature and pour into cups to warm the cups.

Step Two - Add the correct amount of tea to your pot (One scoop per person).

Step Three - Pour the water from the warmed cups into the pot with the tea.

Step Four - Steep.  Steeping time will vary with each tea.

Step Five - Pour tea equally into the cups. For continuity pour a little from each, otherwise one cup will be stronger and darker than the other. Pour out all of the tea.

Step Six - Bang the teapot so the tea leaves will gather at the bottom of the pot. This is important when making your second cup.

Step Seven - Enjoy!  Repeat to make your second cup, omitting Step Six, instead remove tea from pot.

Thanks to Lupicia for the Matcha Kirara Genmaicha and Cha Ginza.

Salmon and Ratatouille

This project was developed while living in Tokyo, Japan. The concept was to demonstrate the ability to cook healthy and exciting food in a typical Japanese kitchen, with its restricted size and the use of only one burner.

このプロジェクトは、東京に住んでいた時に取り組んだ作品です。日本の一般的な小さな台所の限られた場所と、一口コンロを使ってヘルシーで楽しい料理を作るのがコンセプトです。

 

It's all about the Blades

It`s all about the blades! In this episode we briefly show some of the Chef`s favorite knives. They include: Gyutou / Chef`s Knive, Usuba / Vegetable Knive, Honesuki / Bonning Knife, Deba Bocho / Fish Knife, Sashimi Bocho / Sashimi Knive

It`s all about Ochazuke

It`s all about Ochazuke. This ideal comfort food blends together rice and tea, along with dashi, nori, senbei and fish to be eaten late night or even early afternoon during the cold winter and early spring season. What makes this dish especially great is that you can include almost anything in it, from left overs to home cooking to fine dining. So grab your favorite tea, some rice and list of ingredients and enjoy a truly great comfort food.

It`s all about White Croaker

It`s all about White Croaker. This inexpensive and versatile fish, which is in season from Spring to early Summer, can be enjoyed in many ways. In this episode the Chef first serves it as sashimi with a refreshing cucumber water. In the second dish he decided to stuff it with fresh herbs and roast it in the oven. two different applications, both equally enjoyable.

It's all about Coq Au Vin / Chicken in Red Wine

Coq Au Vin or in this case, Chicken in Red Wine. This French Bistro dish is healthy, easy to make and you only need one pot to make it. Just chop carrots, onions and mushrooms. Add flour and tomato paste along with chicken stock and plenty of red wine and you are done. In addition you can add bacon at the beginning stage. Serve it with rice, pasta or any of your favorite starches. Make a big bunch and enjoy it many times over.

It`s all about Clafoutis

With cherry season in full bloom, now is a perfect time to make this French classic dessert. Perfect for breakfast or brunch or even a after dinner snack, Clafoutis is an easy dessert to make. We made the classic version with cherry, but you can use any type of fruit. This was filmed in Tokyo, but edited in LA. Hope you enjoy the new look!

It`s all about coconut milk

It`s all about coconut milk.

In this episode the Chef makes Asian Fish Stew and Coconut Creme Brulee. The fish stew or soup, uses any white fish, chilies, fish sauce, lime juice and several other ingredients including- coconut milk and saffron and is served on rice. The Brulee uses coconut milk instead of cream and lime sugar to compliment the Asian influence of this classic desert.