Dnner at Kajitsu

Now this is really Zen on a plate.

Dinning at Kajitsu and enjoying the Buddhist vegan cuisine (practiced by the monks for centuries) that gets an updated New York version is unforgettable. I can remember each dish , their sublime qualities beckoning mysterious nuances and umami. Do yourself a favor a go for dinner here immediately!

DASHI : cornerstone to Japanese cuisine

Here is a version of Japanese clear soup I made for a special one day in the Members Dining Room. Its made with dried bonita flakes, dried seaweed, (katsuo and kombu),

Yuzu peel ,Shitake, and Shrimp. Zen in a bowl. Not really but you get the idea.

This is a great soup to pour tableside!

Porchetta!

Now that's a big pork roast . Its 2 pork bellies wrapped around a boneless pork loin. The whole thing is rubbed with Rosemary,thyme, garlic crushed pepper and olive oil. A bit of spice rubbed on the outside and tied up. We cooked it for about 51/2 hours at about 275F . It was really tasty!

I first saw this done last year on the lower east side of Manhattan at a tiny place appropriately named ...Porchetta. I also saw versions of it the Food show in NYC. Its Italian and was traditionally done as a Pig Roast.

Secret Ingredient

This is the Amou Strawberry vinegar that puts our Rhubarb Strawberry vinaigrette over the top!

UDON NAGOYA STYLE!

Here they are, the fat and firmest udon noodles in a red miso broth. After getting completely lost in our rental car on the maze of Nagoya's highways and roads we finally found what we were looking for : The real Nagoya style udon noodle!

These are the different toppings for the udon.

This girl is rolling out fresh udon nooldles in a fast food franchise Udon Shop in Nagoya, Japan

On a recent trip we stopped in for lunch. It was great! Broth, noodles and topping about $9.

NRA Food Show Chicago

The JRO Booth at the NRA show, Chicago. Umami was the theme.

This is the largest food show in the US.

Miyazaki Miracle

A 45 minute flight south to Miyazaki

We are the last flight to land beforee ash cloud stops air traffic, A volcano welomes us!

Strawberry Fields

Beautiful strawberries that taste exactly as they should grown around Kanesaki and all over Fukuoka.

Liquid Freeze and Squid

In Fukuoka new technology freezes fish at subzero temperatures to maintain cell integrity. Hence, sushi /sashimi quality fish. These Fishermen are dayboat squid guys. Tiger fugu fetches the higest price, but not for the fisherman?

Local Market and Oyster Farming

grilled oysters to hot to handle use a glove! Way delicious!

Seaside Grilled Oysters in the winter mmmmmm! Eaten with ponzu!
Get the boat out to the oyster rafts
Hey Frozen Tuna Heads how did that pic get here? Thats from thefis market

These fish are a local market in City of Fukuoka

After a great breakfast of the freshest sashimi we headed to a local market where I found teas, perfect strawberries and Fried fish cakes freshly made and a huge variety of fish and shellfish. Then on to the Ebisu Oyster Farm. Now I understand the love and passion that goes into raising these gems full of that perfect briney sea flavor.

DAY ONE

First Stop is the Fish Market. Freshness and variety is my first impression. The shear amount of different seasonal fish and shellfish is stunning. They noticeable absent scent of any fish smell is evident.

Time to Discover: Kyushu, Japan

January 23, Japan Airlines JFK to Fukuoka, Hakata,Japan. I am invited by their Chamber of Commerce to see the riches of this land.

First Stop is Hakata City where a can meet a happy group of chefs and business folk celebrating accomplishments and collaberation.

ITALY AT OUR TABLE

Check out this blog from visting Italian wine promoters with chef Luciano Zazzarian

http://www.lebaccanti.com/blog/