Chef Niki Nakayama fuses Japanese tradition with Californian ingredients to redefine kaiseki cuisine. In her first lesson, Niki will share the challenges and victories she encountered on the road to two Michelin stars.
Chef Niki Nakayama fuses Japanese tradition with Californian ingredients to redefine kaiseki cuisine. In her first lesson, Niki will share the challenges and victories she encountered on the road to two Michelin stars.
Kaiseki originated from the multicourse style of dining practiced by Zen monks in medieval Japan. Similar to a tea ceremony, this elaborate meal is designed to slow the mind and attune the senses. Niki shares her modern spin on kaiseki.
Kaiseki originated from the multicourse style of dining practiced by Zen monks in medieval Japan. Similar to a tea ceremony, this elaborate meal is designed to slow the mind and attune the senses. Niki shares her modern spin on kaiseki.
In order to prepare great Japanese food, you will need authentic ingredients. Niki shares tips for sourcing and selecting traditional Japanese ingredients.
In order to prepare great Japanese food, you will need authentic ingredients. Niki shares tips for sourcing and selecting traditional Japanese ingredients.
For many of the techniques you’ll learn in this class, you’ll need some specialized tools. Niki gives you an overview of the essentials and shares some of her favorites.
For many of the techniques you’ll learn in this class, you’ll need some specialized tools. Niki gives you an overview of the essentials and shares some of her favorites.
Learn how to create a delicious soup with no-waste cooking techniques. Niki shares her secrets for a perfect broth, as well as how to plate a bowl of soup.
Learn how to create a delicious soup with no-waste cooking techniques. Niki shares her secrets for a perfect broth, as well as how to plate a bowl of soup.
109x10 Tuna: Portions for Otsukuri and Yakimono Episode overview
Ausstrahlung
Mär 04, 2021
In Japan, tuna is prized for its bright red color and eaten at celebratory occasions. Learn how to identify parts of the tuna, how to section the meat, and where to find ethically sourced fish.
In Japan, tuna is prized for its bright red color and eaten at celebratory occasions. Learn how to identify parts of the tuna, how to section the meat, and where to find ethically sourced fish.
When grilling, your choice of fuel will impact the final flavor. Learn the slow, subtle method of grilling over binchotan, a special charcoal used in Japanese cooking.
When grilling, your choice of fuel will impact the final flavor. Learn the slow, subtle method of grilling over binchotan, a special charcoal used in Japanese cooking.
Master the art of tempura frying, from selecting the right flour to keeping your batter cold. Niki offers suggestions for which vegetables and mushrooms are best for tempura.
Master the art of tempura frying, from selecting the right flour to keeping your batter cold. Niki offers suggestions for which vegetables and mushrooms are best for tempura.
In kaiseki, the last course is often a simple bowl of rice with pickles. Learn how to prepare the perfect bowl of rice and how to reuse dashi for a pickle brine.
In kaiseki, the last course is often a simple bowl of rice with pickles. Learn how to prepare the perfect bowl of rice and how to reuse dashi for a pickle brine.
Cooking is about inviting people in, appreciating a shared moment, and enjoying each other’s company. Niki shares her personal philosophy for hospitality and encourages you to explore your own inspirations for cooking.
Cooking is about inviting people in, appreciating a shared moment, and enjoying each other’s company. Niki shares her personal philosophy for hospitality and encourages you to explore your own inspirations for cooking.
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