2011 June|Japanese Culinary Center
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| 2011 JuneThe biggest factor to me is having things done “by hand.” Doing things the old fashioned way meant doing it without cutting corners. To make sake was back breaking work. One would wake up early in the day and hit the sack late at night. You would follow this strict regimen from October [...] Taisho Roman 大正浪漫 Taisho Roman Glass is handcrafted art. You will find traditional designs on the glass containing 骨灰Kokkai. The Kokkai has a natural luminescence that comes out when a sudden temperature change is introduced. This was the most popular casting method in the Meiji and Taisho Eras. Do you know how to judge if a noodle is Over-Cooked, Under-Cooked, etc…? You will, after this seminar. Added bonus : Learn how to cook and season the perfect soft boiled egg like a Ramen King. And for the finale, we will serve up what we consider [...] The JCC hosted an industry invitation-only event featuring a special type of Ramen called Tsuke-Men. |
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