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September 2007, Volume 3, Issue 9 |
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he September air is fresh, crisp, and clean, just like the flavors of fall. Sushi may very well be the perfect cuisine to transition your palate from summer to autumn; its hearty yet delicate texture nicely complements the cooling weather. This month, world-renowned sushi master Nobu Matsuhisa sits AT THE TABLE, teaching readers about the perfect way to enjoy raw fish.
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What goes better with sushi than sake? The smooth, pleasant rice spirit has remarkable health and cosmetic benefits. Sake sommelier Satomi Furugaki gives us her insight in HERE'S TO YOUR HEALTH. And while we're name dropping, check out AMUSE BOUCHE with Yul Kwon, winner of "Survivor: Cook Islands"!
As always, we've got treats and recipes for every palate, plus food for thought and fun tips for home cooks, both amateur and adventurous. Keep your comments, questions, and tasty tidbits coming, to info@newasiancuisine.com!
Wendy Chan & Grace Niwa
Producers & Co-Authors
New Asian Cuisine
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AMUSE BOUCHE- YUL KWON |
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Yul Kwon has eaten some pretty bizarre stuff. And who could blame him? The winner of "Survivor: Cook Islands" had to go primal to beat his tribal opponents, besting them and the wilderness by employing a combination of creativity, skill, and cartoons? We sat down with the California native (the son of South Korean parents) and self-described "culinary baboon" to get a taste of what it's like to be hungry for a win.
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AT THE TABLE WITH NOBU |
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Nobuyuki Matsuhisa – Though recognized throughout the world as an innovator in Japanese cuisine and cutting edge fine dining, Chef Nobuyuki Matsuhisa still counts cooking for his mother as one of the most important experiences of his culinary career. Known better as simply "Nobu", the sushi master's restaurants of the same name are a beacon for foodies hungry for fresh fish and clean, unusual flavors. As a child in Japan, Nobu was fascinated by food from a very young age. When he opened his first restaurant-in Peru, of all places-, the chef was eager to blend the flavors and textures of his home culture, and the new one in which he found himself immersed. The result was the foundation of Nobu's signature cuisine, which can be enjoyed mouthful by savory mouthful in cities like New York, Tokyo, Beverly Hills...the cosmopolitan epicenters of the world.
 Black Cod in Miso
Ochazuke
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| NOBU'S 3 TIPS FOR EATING SUSHI |
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1 Hold one piece of sushi sideways with the fish side towards you by either using your fingers or chopsticks.
2. Dip the fish side into the soy sauce. Avoid dipping the rice in the sauce.
3. Place the whole piece of sushi in your mouth and enjoy!
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ASIAN KITCHEN FILES |
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NEW ASIAN CUISINE SHARES RECIPES WITH "THE WELL MOM"
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When our friend ABC News anchor Heather Cabot took a detour from the hectic pace of network news to the nuttiness of raising newborn twins, her life was turned upside down.
In a good way. Now 18 months into motherhood, she's giving birth to a new project, The Well Mom. It's a weekly e-zine and email tip sheet to empower moms to better care for themselves in mind, body and spirit. And since moms need to stay "well-nourished" to endure the motherhood marathon, each month The Well Mom will feature simple tips and fun, fast recipes to help busy moms refuel. New Asian Cuisine will be sharing friendly recipes with The Well Mom. To sign up, click here
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EXECUTIVES LEARN TEAM WORK IN THE KITCHEN - WORLDFOODS OFFERS SPONSORSHIP |
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Corporate America is increasingly looking for new ways to inspire, motivate and create bonding opportunities for their staff. The traditional approach usually involves off-site training session, which often takes the form of a retreat in some dream locations, to reward particularly senior management team members. But fancy retreats in resorts and training programs themselves come with a hefty price tag. Businesses these days are less willing to take the risk of sending the wrong message either to their staff or their stock-holders.
With the popularity of food shows on television such as Iron Chef America and Top Chef, and the rising stardom of many high profile culinary celebrities, more ordinary folks aspire to play commander-in-chief in the kitchen.
WorldFoods products are currently available at Whole Foods Market , Rainbow Market, Nugget Markets, Sunflower Market and other fine gourmet food and natural food stores in the U.S.
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A Day With Celebrity Chef Anita Lo by Wendy Chan
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Recently on a perfect August day, my family was invited by celebrity chef Anita Lo to be guests at her weekend home in East Moriches, a quiet part of southern Long Island tucked away in a beautiful cove where residents live an unpretentious Northeastern waterfront lifestyle. She showed us what good living really means.
After arriving at her lovely home and greeted her pair dogs – Mochi and Azuki, we were given a guided tour of her backyard, and tasted some of the fruits along the way. Anita keeps a gorgeous vegetable garden, not only with the usual herbs and garden variety of tomatoes, beans and pepper. She also has a large variety of fruits – from strawberries, blueberries, even Asian pears!
NorthEastern Style Clam Bake
Celebrity Chef Anito Lo is chef and owner of widely acclaimed Annisa on 13 Barrow Street in New York City. Currently, she is planning to open a new Asian BBQ specialty restaurant this fall.
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ASIAN RESTAURANT NEWS CORNER |
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New Asian Cuisine has partnered with Asian Restaurant News to produce this monthly column. ARN is a nationally circulated trade magazine, and will help to keep us in the know about Asian restaurant industry’s news. You can reach ARN at 1-888-727-8881 or visit them at www.a-r-n.net . |
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Metamorphosis of Sake
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Once served warm, sake is now chilled.
Once exotic, sake has become a staple on
beverage lists. The iconic Japanese drink
has been flowing across America, and in
this process, its versatility is fully unleashed
with the saketini as one of its hailed
metamorphoses. It is clear that sake is not
just for Japanese restaurants anymore; the
beverage complements many other types
of cuisine as well. It is a natural pairing with
seafood, pasta dishes and most other Asian
food because sake does not have the acidity
of wines.
Try Bloody Maru
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WHAT’S IN SEASON |
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CUSTARD APPLE or "Noi-Nha" |
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Don't let its clunky, knobby exterior fool you. Though it looks somewhat like a petrified artichoke, the inside of the heart-shaped custard apple reveals smooth, creamy fruit. Known as "Noi Nha" in Thai, "Sitaphal" or "Sita's fruit" in Hindi, and "Bull's Heart" in English, the custard apple flourishes from June to September, and the soft, sweet fruit is often eaten straight from the hull. Blend with coconut milk or cream and experience ice cream that is otherworldly in flavor and texture! The fruit often pops up in Thai and Indian desserts. Don't be too quick to relegate this surprisingly versatile fruit to after-dinner, custard apples can also lend balance to savory, spicy dishes such as curries, and make a fine accompaniment to poultry and game. |
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FLAVORS OF ASIA |
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Mooncakes |
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The Mid-Autumn Festival (or Moon Festival) is an important Chinese holiday that celebrates the end of the summer harvest under the light of the fullest, brightest moon of the year. Not surprisingly, the staple food of this festival is the aptly named Mooncake, a hearty pastry that itself glows with an egg-washed moonbeam sheen. The crust is thin and tender, imprinted with Chinese characters and lunar decor, and envelops a dense filling, usually made from red bean or lotus paste. These cakes are incredibly rich and salty-sweet, often yielding a surprise egg yolk center.Modern variations on the Mooncake maintain traditional sentiment while experimenting with confectionary treats. Haagen-Daz has recently introduced a limited line of icecream Mooncakes to some Asian markets, while many bakeries in China have introduced chocolate and coffee flavors to their line-up. There are even Mooncakes for the health conscious; low fat and low sugar versions are available as alternatives to the high-calorie norm. The Mid-Autumn Festival falls on September 25 this year, and whether your palate is traditional or modern, be sure to pay homage to the moon with one of these tasty and eponymous pastries.
To order mooncakes, click here |
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HERE’S TO YOUR HEALTH |
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Sake |
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Hot or cold, sipped with sushi or "bombed" into a beer, sake is a versatile drink that is enjoyed for its flavor and body. However, sake can be more than just a potent dinnertime accent. This Japanese rice spirit is said to have enormous health benefits as well--it is touted as an effective solution for high blood pressure and is rich in amino acids and vitamins. Sake is also known for its cosmetic benefits; used in soaps, shampoos, and lotions, it is said to soothe and clarify the skin and help make hair shiny and glossy. Renowned sake sommelier Satomi Furugaki (of the California Sushi Academy) says that sake "facilitates the blood circulations, enhances one’s appetite, helps the body absorbe nutrition, and makes your heart and skin healthy."
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SakéOne |
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From Forest Grove, Oregon, SakéOne, claims to be the only American-owned and operated sake maker in the United States. SakeOne introduces a New Coconut Lemongrass Sake that has a rich aroma of creamy coconut and crisp lemongrass to envelope your senses. An excellent match for spicy cuisine like Thai and Latin dishes, and a wonderful match for Polynesian dishes as well. To try something new, go to www.sakeone.com
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LET’S EAT OUT |
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Nobu |
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Beloved by celebrities and foodies alike, the eponymous restaurants of Chef Nobu Matsuhisa are considered among the choicest of sushi elite. Inspired by both the cuisine of his Japanese heritage and the professional experience acquired during stints in Peru and Argentina, Nobu has created a unique signature cuisine that incorporates intercontinental flavors.
The flagship restaurant in New York is an innovation in cuisine, ambiance, and style. Drawing on both traditional Japanese and spicy South American flavors, popular dishes like Lobster with Wasabi Pepper Sauce and Yellowtail with Jalapeno are fresh and exciting. It's no wonder that the reservation list is a who's who of the famous and fabulous. With locations all over the world, including a brand new branch in Hawaii, Nobu has become an internationally ubiquitous touchstone of culinary excellence. The menu varies only slightly from location to location, drawing on local cuisines but keeping true to the restaurant's identity. |
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR |
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Cultural Food Los Angeles 2007
September 10-11
In direct response to the continued surge and opportunity for ethnic food and beverage, Cultural Food was launched as a new brand to highlight the next generation of ethnic food and beverage business events and online communities. Cultural Food Los Angeles 2007 will be the brand's first demonstration that will accent its exciting events and e-media opportunities for buyers from retail and foodservice. For more information, go to www.culturalfood.com/losangeles
A Chocolate Affair: The Asian
Palate Falls in Love
October 15, 2007
Asia Society and Museum
725 Park Avenue (at 70th Street)
New York City
6:00pm-6:30pm—Registration
6:30-8:15—Program
8:15pm-9:00pm—Reception
Long having captured the hearts and palates of the West for generations, chocolate is
being greeted with open arms (and mouths!) in Asia. Asian Chocolatières are enhancing
the rich, enticing taste and the smooth, tantalizing texture of this edible luxury by
infusing it with flavors from home. These ethnic flavors can be anything from sesame,
shiso (Japanese mint), Thai chili, and tamari soy sauce to jasmine and green tea. Lychee,
tamarind, and other Southeast Asian fruits are also used to help create chocolates whose
flavors complement each other in ways that are both sophisticated and novel. This
program will examine the history of chocolate and its insinuation into Asian culture (and
bellies!). It will also look at the roles that chocolate plays in Asian cuisine, as well as its
compatibility with more traditional dishes. Please join our panel of distinguished food
experts for an exciting discussion of these topics and more. This program will be
followed by a light food tasting and reception.
Panelists:
Kristy Choo, Pastry Chef, Jin Patisserie
Pichet Ong, chef-owner of P*ONG restaurant and batch bakeshop; author, The Sweet Spot
Kee Ling Tong, Chocolatière, Kee’s Chocolates
Moderator:
James Oseland, Editor in Chief, Saveur Magazine
From Saigon to SoHo:The Rise of Vietnamese Cuisine
October 29, 2007
Asia Society and Museum
725 Park Avenue (at 70th Street)
New York City
6:00pm-6:30pm—Registration
6:30-8:15—Program
8:15pm-9:00pm—Reception
The food of Vietnam is taking the world by storm. From Hanoi's old quarter to the streets of downtown New York, from culinary favorites such as pho (beef noodle soup) and bánh mì (charcuterie sandwiches) to chic fusion restaurants, Vietnamese cuisinetantalizes and satisfies like no other on Earth. The next installment in the Asia Society’sAsian Food Series will explore the evolution of Vietnamese food on today's culinary landscape. Please join our panel of distinguished food experts for an exciting discussion of this international phenomenon. This program will be followed by a light food tasting and reception.
Panelists:
Andrea Nguyen, Writer, Teacher, and Author, Into the Vietnamese Kitchen
Corinne Trang, Food Consultant and Author, Essentials of Asian Cuisine
Bobby Chinn, Restaurateur, Bobby Chinn Restaurant, Hanoi, Vietnam (invited)
Khanh Tran, Chef and Restaurateur, Saigon Republic (invited)
Moderator:
James Oseland, Editor in Chief, Saveur Magazine
Deluxe Birds Nest Herbal Dinner in San Gabriel, CA
November 9, 2007
Watch out for an exclusive US debut of a deluxe Birds Nest Herbal Dinner on November 9, 2007 co-hosted by leading global TCM (traditional Chinese medicine) company Eu Yan Sang and Wing Hop Fung of Monterey Park, CA.
More details for access to limited seats will be available next month.If you are interested in becoming the first to receive details about this event, please email us at info@savoryproductions.com
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Contact us at
newsletter@newasiancuisine.com
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