Tuesday, April 24
6:30 pm - 9:30 pm
Sushi chef and Japanese native Hideyo Yamada will show you how to make some of her favorite contemporary Japanese fish recipes using a variety of wild fish, sea vegetables and fresh produce.
First, she’ll explain the nutritional and culinary properties of common Japanese ingredients, then she’ll demonstrate how to properly clean, cut and cure fish. Under her expert guidance, you’ll help prepare the dishes and learn how to bring out the unique flavors of each type of fish. You’ll also learn special tricks and techniques that restaurant chefs use to artistically plate the food, so you can feed your eyes as well as your appetite.
Baked Miso-Glazed Spanish Mackerel with Steamed Kale
Black Seabass and vegetable Tempura
Spicy Porgy with Jalapeño and Mushrooms Wrapped in Parchment Paper
Perfect Brown Rice
Hideyo Yamada, a graduate of NGI's Chef Training Program and the Institute of Integrative Nutrition, she is a holistic chef, teacher and health counselor specializing in vegan and gluten-free cuisine. A Tokyo native, she trained as a sushi chef in Japan and worked as a Japanese pastry chef at Kai restaurant, famous for serving a high-end Japanese kaiseki. Hideyo has also worked for catering companies and restaurants throughout New York City. She is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. Her website is hideyocooking.com.
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