The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to “nomikuraberu” – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or “oyuwari” with hot water.

Please come join us and enjoy the flavors.

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SHOCHU:

Hakutake Shiro Kome Shochu

Kakushigura Mugi Shochu

Jougo Kokuto Shochu

Satsuma Shiranami Imo Shochu

Towari Soba Shochu

Mizuho Awamori

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TOKYO RAMEN(SHOYU RAMEN)

• Tokyo Style Ramen that is often called “Shinasoba” or “Chukasoba”
• Light Shoyu Flavor
• Chicken and Pork bone are simmered in medium heat.
• Thin, wavy, low-moisture noodles are used.

SAPPORO RAMEN(MISO RAMEN)

• Originated in Sapporo, Hokkaido (Northern Part of Japan)
• Made with pork and chicken stock mixed with Shinshu miso
• Hearty, rich, and nutty flavorNot oily because of miso’s absorbability to oil
• High moisture, medium thick, wavy noodles

HAKATA RAMEN(TONKOTSU RAMEN)

• Specialty of Kyusyu(Southern Part of Japan)
• Pork bones is boiled under high heat.
• “Umami” from Inosinic acid and emulsified fat
• Thin, firm, low moisture straight noodles

A VARIETY TYPES OF RAMENS IN JAPAN

TYPE OF NOODLE

What makes RAMEN so delicious ?

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“真鯛丸ごと一匹料理”
“Cooking The Whole Fish Utilizing a Variety of Methods”

Chef Eiji Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world, while preparing for the next step of his culinary journey.

Menu:
MADAI (A Red Sea Bream)

御頭OKASHIRA (Head)
Cooking method: 煮付けNitsuke (simmered)

鱗UROKO (Scale)
Cooking method: から揚げKaraage (fried)

背身SEMI (Back)
Cooking method: 湯引きYubiki (slightly boiled) and 刺身Sashimi

腹身HARAMI (Belly)
Cooking method: 昆布締めKobujime (infused with kombu extract)
手まり寿司Temari-sushi (hand sushi balls)

骨HONE (Bone)
Cooking method: 潮汁Ushio-jiru (soup)

鯛の鱗揚げ
Fried Scales

1. Remove the scales using the remover and wash. Dry the scales thoroughly.
2. Fry slowly at 320 °F.

鯛の潮汁
Ushio-jiru (soup)

Serves 4
Ingredients:

• Ara of red sea bream (53oz, from one whole fish)
• Konbu 1 piece (10cm×10cm)
• Water 1 quart
• Sake 1/8 of a cup
• Kinome (a leaf bud)
• Salt

1. Sprinkle salt on the Ara (head, gill, bone) and allow to sit for 90 minutes.
2. Pour boiling water into a big bowl and add a bit of cold water (Sashimizu). Add the salted Ara into the water and stir it slowly using chopsticks. When the surface of the Ara turns white remove it from the boiled water, and then immediately place it into regular water for chilling.
3. Clean the Ara meticulously of any scales, blood, etc with water.
4. Pour water into a pot and add the Ara and kombu, and heat it up until it is boiling. Once the water is boiling, turn the heat to low. At this time take the Aku (skim) off.
5. When the head portion is heated enough (checked with a skewer), take the head and gill out from the pot and place, in a decorative fashion, into a bowl.
6. Strain the broth and use the other pot to re-heat it. Now season with salt and sake and stop cooking it once it reaches a boil. Take the Aku (skim) off.

鯛のあら煮
Arani (simmered)

Serves 2
Ingredients:

• Tai (red sea bream) with bone 27oz
• Sake 3 1/8cup
• Sugar 2 tablespoons
• Burdock 1 piece
• Koikuchi Soy Sauce 1/8 cup
• Water 4/5 quart
• Mirin 1/8 cup
• Ginger squeeze juice 1 teaspoon
• Kinome(a leaf bud)

1. Cut the head off evenly. Remove the fin from the Kama (gill). Make a shallow cut in the thick portion of the body in order for it to heat up easily. Cut bone into 4 or 5 pieces.
2. Put Ara into a bowl and pour enough boiling water in to cover the Ara. When the surface of the Ara turns white, put the Ara into regular water and clean the scale, blood or slime and then the cut water off.
3. Add burdock into a pot and place the bone at the center. Add the head onto the burdock and bone and place the Kama (gill) and other bones around it. Add sake and water and cover with the Otoshibuta (lid) and heat it up on a medium flame.
4. When the eyeballs change to white, add sugar and mirin and simmer. Remove the Aku (skim).
5. When the Nijiru (stock) goes down to 1/3, take the lid off and add Koikuchi soy sauce. Use the ladle to continuously scoop the broth and pour over the head as it simmers.
6. When it becomes shiny (Teri), add ginger juice and stop the heat.
7. Place on the plate in a decorative fashion. Make sure to place the kinome on the top.

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Thursday, January 21st. 2010
Time: 6:30 p.m. – 8:30 p.m.

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Wednesday April 21st, 2010
6:30 p.m. – 8:30 p.m.

About Miso

Miso, fermented soybean paste, is made from soybeans, rice or barley, sea salt, and koji (fermentation starter). The majority of miso marketed in America is kome miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period.

AKA MISO (red miso)
Aka miso is made from about 70% soybean and 30% rice or barley. The long fermentation period, about one to one and one half years, produces darker colored, strong and salty miso. Aka miso contains about 13% salt by volume, or about half teaspoon salt per tablespoon of miso.

SHIRO MISO (white miso)
Shiro miso presents a yellowish beige color. The fermentation period is shorter than for Aka miso. Shiro miso is slightly less salty and less robust in flavor than Aka miso..

SAIKYO SHIRO MISO (sweet white miso)
Saikyo shiro miso is made with more rice and less soybeans with a short fermentation period. Saikyo shiro miso has a pale yellow color and distinctive sweet flavor. The salt content of this miso is about five to ten percent. Because of its mild flavor and less saltiness, Saikyo shiro miso is a favorite miso used to marinate fish and vegetables.

HATCHO MISO
Hatcho miso is made from almost 100% soybeans. A long fermentation time of about two years produces a dark brown (chocolate-like), firm textured miso. Hatcho miso has a distinctive soybean flavor and slight sweet aroma.
AWASE (BLENDED) MISO
This type of miso is a blend of aka miso and shiro miso. Blending the two types produces a balance between the darker robust miso with the lighter color, and slightly sweeter miso. There is an angle of complexity to this miso.

KOJI MISO
Koji miso is made using large quantities of koji (fermentation starter) inoculated rice, producing miso with rich taste and noticeable sweetness.

GEN’MAI MISO
Gen’mai miso is made from brown rice and soybeans, resulting in miso with a rich and robust flavor.
KINZANJI MISO
This unique miso is made by fermenting vegetables such as eggplant and lotus root along with soybeans with koji (fermentation starter) inoculated wheat and salt. Kinzanji miso is used as condiment.
HISHIO MISO (moromi miso)
Hishio miso, also called moromi miso, is a popular miso condiment served with fresh raw vegetables such as crisp baby cucumber, plain table rice or prepared dishes. Hishio miso is made from barley, soybean, salt, and millet syrup. It is a pleasantly mellow, sweet and delicious miso with chunky texture.

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“巻き”
Special techniques in Maki

Saturday March 27th, 2010

Chef Eiji Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid‐Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world, while preparing for the next step of his culinary journey.

Today’s Menu

• Kappa Maki (Cucumber)
• Tekka Maki (Maguro Tuna Akami)
• California Maki (Crab)
• Spicy Tuna (Maguro)
• Shikai Maki
• Japanese

Recipe: Delicious Spicy Tuna

• Tuna 90g
• Mayonnaise 2 Table Spoons
• La‐yu 1 (Hot Oil) Tea Spoon
• Sriracha (Spicy Sauce) 1 Tea Spoon
• Tobanjyan (Spicy Miso) 1 Tea Spoon

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Wednesday March 3rd, 2010
6:30 p.m. – 8:30 p.m.

COEDO Brewery

Company History:

Established north of Tokyo in 1996, COEDO BREWERY is a microbrewery whose brand concept is “Beer Beautiful.” Its five different flavored craft beers are brewed under Japanese sensitive craftsmanship and are reputed throughout the world. COEDO’s design concept conveys Japan’s sophisticated modern atmosphere with roots in tradition, worthy of its award-winning tastes. Enjoy the beers of fine Japanese craftsmanship!

Product Info:

Beniaka signature lager beer from COEDO BREWERY is brewed from roasted red sweet potatoes, well-balanced barley malts, and hops. The color of brilliant topaz, signature COEDO beer has the scent of elegant caramel and sweet malts. It also has a rich, full-bodied flavor with a long-lasting creamy head and a fruity, spicy aftertaste. Experience the beer evoking real Japan!

Echigo Beer Co, Ltd.

Company History:

As an industry leader with beginnings as a brewpub, ECHIGO BEER is Japan’s first microbrewery. Our goal is to popularize a type of beer not familiar to the Japanese people. In 2000, we won the gold prize at the Millennium Competition held in the U.K. as well as the gold prize at the Monde Selection held in Belgium. In 2009, ECHIGO BEER again won the gold prize at the Monde Selection in Belgium and won second prize at the Australia International Beer Competition.

Product Info:

Koshihikari Echigo Beer is a rice lager beer that uses a super-premium short grain rice called Koshihikari. Produced in the ideal rice growing region of Niigata Prefecture, Koshihikari is known to be the best quality rice in Japan. The flavor of this premium beer can only be made with this rice.

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