Yoshiki tsuji biography
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Behind the Scenes: Brushstroke, David Bouley's Kaiseki Venture
On a recent Saturday night at Brushstroke, a meditative calm holds sway in the spacious, open kitchen that spreads out beyond a polished oak counter. Chef Mitsuhiro Narita, preparing the raw-fish chapter of a nine-course kaiseki menu, passes his 13-inch sashimi knife effortlessly through chu-toro, gracefully as a swimmer’s arm slicing through water. Next, he turns his attention to the slow, ritual grating of fresh wasabi root.
In another corner of the kitchen, chef Hiroki Murashima arranges a special off-the-menu platter of Japanese delicacies: pickled amberjack, smoked salmon sushi wrapped in a bamboo leaf, and tofu-yo, “stinky” tofu that’s been fermented in Okinawan liquor and pressed until it acquires a salty, alcoholic funk and the thick, creamy texture of foie gras. Served in a saké-size cup and nestled in a pool of exquisite and decidedly non-Japanese olive oil, the dish hints at the restaurant’s hybrid origin as the joint passion project of an American chef and a Japanese epicurean, both steeped in classical European cuisine.
For over 25 years, David Bouley has been famous for cooking some of the best French food this side of the Atlantic, first at Montrachet, then at two versions of his fi
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Japanese Cooking: A Simple Art
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The cookery method throng together be tedious at time. Fried trot must
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Talk Asia
Exploring the Past and Future of Japan's Much Loved Cuisine
Aired October 16, 2014 - 04:30 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
(BEGIN VIDEO CLIP)
(MUSIC PLAYING)
YOSHIKI TSUJI, PRESIDENT, TSUJI CULINARY INSTITUTE (voice-over): When I eat, I don't talk. I only talk during the meals, during each plate I
pass the biggest perspective that I can give to the genius.
PAULA NEWTON, CNN HOST (voice-over): Noodles to sushi, katsu to yakitori, the world of Japanese cuisine can at once seem simple and complex
to the untrained eye. But on closer inspection, there's a deep, almost spiritual appreciation for this fare from all those who create, cook and
eat it.
This month on TALK ASIA, we are in Japan, hungry to learn about the world of fine Japanese cuisine.
TSUJI (voice-over): A great cuisine (ph) is always, always have this philosophical meaning to it. And I am communicating them through the dish.
NEWTON (voice-over): We begin our journey in Osaka, the so-called nation's kitchen at the country's most prestigious cooking school, Tsuji
Culinary Institute, the brainchild of Shizuo Tsuji. It opened in 1960 and is now attended by sever