Wasabi On A Hot Dog?! - Rethinking Japanese Ingredients
Tuesday, February 2, 2010
Yuzu, wasabi, miso, nori, and tofu – ingredients that conjure thoughts of Japanese cuisine, have crossed physical and culinary boundaries, and can now be found in cuisines throughout the world. From delectable fish glazes made from marmalade and miso to tofu gnocchi, innovative chefs have utilized these ingredients to create new dishes that defy traditional definitions of national cuisines. In this program, Michael Anthony, executive chef at Gramercy Tavern, and Craig Koketsu, executive chef at Park Avenue Winter, explore how their fascination with Japanese ingredients have integrated them into their cuisines.
Moderated by Julia Moskin, Reporter, Dining Section, The New York Times.
Followed by a reception.
$15/$12 Japan Society members, seniors & students
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