Pizza in Japan
This blog has not been updated in over a month because we
took a wonderful 2 ½ week trip to Japan, our first visit there. Although it was not a culinary trip, we did
have one amazing find (more on it below).
We did not find chopsticks a problem if you did not think about it or
were very hungry. When not certain what
to order, we fell back on Tempura and were never disappointed. The trip itself
was a “greatest hits of Japan” tour, taking in Tokyo, Osaka, Kyoto, Hiroshima, and
the Floating Gate at Miyajma. But the highlight was climbing Mount Fuji,
ascending the final stages in the dark to reach the summit in time to see the
sunrise.
While we enjoyed great food in the various cities we visited,
perhaps the most interesting find was in the small central Japan city of
Takayama at the Salute Pizzeria Bar. While walking around the town we came upon
the large poster pictured below. It was
after lunch time, so the restaurant was closed, but we returned that night for
dinner and had a chance to talk briefly with the award winning chef, Yasuyuki
Okuda. He is not as intimidating as his
picture makes him out, and is a really nice guy. He makes the pizzas himself, with the oven
right in the front as you come in, while a kitchen staff prepares the other
Italian dishes, who can be seen in action if you sit towards the back as we
did, beneath Yasuyuki-san’s awards and certificates.
We each had a personal size Margarita pizza and it was
excellent, to say the least, just as you would expect from one of the best
pizzaiuolo in the world. The menu also
contains Salads, Pasta dishes, main courses, and desserts.
New Recipes
After not having cooked for a few weeks, I was anxious to
get back to it upon our return. Luckily
there was a new Food Network Magazine
waiting with some really interesting recipes to try. Pictured above is Eye Round Steak Marsala
with Mushrooms. The side dish was
Cauliflower, boiled then pureed with an Italian cheese blend. Here is the link to the recipe. It was really good!
http://www.foodnetwork.com/recipes/food-network-kitchens/steak-marsala-with-cauliflower-mash.html
Cooking Basics 101 starts
on October 1
The first of three sessions meets on Thursday evening,
October 1, at 6:30 at the Plum Center in Springfield. We will be making a Caprese Salad and a
no-bake dessert featuring blueberries and ricotta cheese. The main dish will be Pan Fried Chicken
Italiano with fresh vegetable, probably asparagus or broccoli. Basic knife skills and food safety will also
be discussed.
Reminder - Instagam
Follow me on Instagram at #senseichef. I look forward to your comments on my posts.
Upcoming Classes
The Fall 2015 schedule has been published. Here is my fall schedule.
October 1, 8, and 15 – Thursday Evening – Cooking Basics 101
– Plum Center
October 13, 20, and 27 – Tuesday Evening – Cooking Basics
101 – Marshall High School
October 18 and 25 – Sunday Afternoon – Dolci
Italiani/Italian Desserts – Plum Center
November 8 – Sunday Afternoon – Twilight in Tuscany – Plum
Center
November 6, 13, and 20 – Friday Evening - Cooking Basics:
One Step Further – Plum Center
December 3, 10, and 17 – Thursday Evening - Cooking Basics
101 – Herndon High School
To register for this class, or any ACE cooking classes,
please go to:
While there, be sure to check out the other culinary courses
offered by ACE’s excellent chef instructors.
Till next time, keep cooking.
Contact Chef Kevin at:
KJBrady@fcps.edu
