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Importing Japanese Food Products

thank you that is just what i need

Mar 24, 2014
SenseofTouch in San Francisco Bay Area

Importing Japanese Food Products

Mar 23, 2014
SenseofTouch in San Francisco Bay Area

Importing Japanese Food Products

I reside in San Francisco and I'm trying to get my hands on some specific Japanese ingredients from Japan, mainly bottled condiments like vinegar and cooking wine. I've found them on http://amazon.jp, but they don't ship food items overseas. Is there a way around this?

Mar 23, 2014
SenseofTouch in San Francisco Bay Area

Top 5 Sushi/Kaiseki Restaurants In Hong Kong (2012)

I sent them an e-mail describing my interest in Edomae Sushi and how I wanted to pursue it, but wasn't able to develop the proper palette, skills, and knowledge if I remained in the states. They took interest in the e-mail and wanted to have a face-to-face conversation on Skype. Everything just flowed from there.

I'm actually entitled to permanent residency in HK because my mom was originally from there, so I don't need a visa to stay or work there.

Dec 15, 2012
SenseofTouch in China & Southeast Asia

Top 5 Sushi/Kaiseki Restaurants In Hong Kong (2012)

Yeah, and I thought Masa's the most expensive I've seen...

Anyway, thanks KK for your recommendations. I'll be moving to Hong Kong in a few weeks to begin my apprenticeship, but won't disclose which restaurant I got into. Just have to say this is a dream come true!

Dec 10, 2012
SenseofTouch in China & Southeast Asia

Top 5 Sushi/Kaiseki Restaurants In Hong Kong (2012)

Thanks a lot guys! This really helps. I plan to visit Hong Kong early next year and will definately check out some of these places. I've already contacted Sushi Yoshitake. I also checked Ryugin's website and they accept oversea apprentices!

Dec 06, 2012
SenseofTouch in China & Southeast Asia

Top 5 Sushi/Kaiseki Restaurants In Hong Kong (2012)

Hello,

I'm Chinese American working as a sushi helper in San Francisco, California. My primary interest is in Edomae Sushi and Kaiseki cuisine, both of which are uncommon here. I've had, for a while now, thought of going to Japan to study Edomae Sushi, but due to too many inconvenient factors, I've set my mind to Hong Kong instead, since I've heard it is regarded by many as the culinary capital of Asia and holds a good amount of top notch Japanese restaurants.

Therefore, I'm searching for an apprenticeship at the best place in Hong Kong. Since my family was originally from Hong Kong, I naturally have access to there and have some connections, whereas I have absolutely nothing in Japan, not even the ability to speak an adequate amount of Japanese. I speak fluent Cantonese, but no were near proficient nor can I read or write Chinese. I think training in Hong Kong, for me, would definitely be a step closer to true Edomae Sushi and Kaiseki Cuisine. It may even create a bridge for me to eventually study in Japan.

Anyway, what do you guys think in your honest opinions, are the top 5 authentic sushi bars and Kaiseki restaurants in Hong Kong?

Dec 05, 2012
SenseofTouch in China & Southeast Asia

Where can I buy fish for raw consumption?

cool ill check these places out

Nov 25, 2012
SenseofTouch in San Francisco Bay Area

Where can I buy fish for raw consumption?

Does anyone know where I can buy whole quality fish good for raw consumption in the Bay Area, preferably San Francisco; also, where can I get my hands on fish from Japan. This is not for a business, but just for myself. I know International Marine Products (IMP) in South San Fransisco carries what I need, but I think they don't deal with the general public. Thanks in advance!

Nov 24, 2012
SenseofTouch in San Francisco Bay Area

How To Saute Chicken?

It's a bit confusing because I get so many different answers. One says to flip as much as I need. One says to flip once as to not interfere with the building of the crust. One says to add the dried herb after browning. One says to add it in the beginning. One says to use high heat. One says to lower the heat once browned. Which is correct?? :o

Also, should I cover the pan, if so, at what stage? Why?

By the way, I'm currently learning French cooking on my own in preparation to venture into France within the next 2-3 years for further training. I'm actually a sushi apprentice with just a year of experience and I handle primarily water and raw ingredients, but my long term goal is to learn French cooking. I just want to work in the field of sushi for a couple of years to learn about the different ways of preparing seafood and take those skills and knowledge into my French journey. I've purchased almost all the books and DVD's by Julia Child and I'm using these as my primary resources for learning French cooking, but there are many little details that aren't explained and I've been seeing many different ways of doing the same thing like sauteing chicken, but I want to know which is correct. I mean, there must be a standard of doing things right? Because I thought French cooking is very codified. What I'm looking for the most right now are the right principles.

Jul 11, 2012
SenseofTouch in Home Cooking

How To Saute Chicken?

I'm a beginner at cooking and currently learning how to saute. I've found multiple answers to some of the questions listed below and some are contradicting, so I would like to know what you guys think. Let's say I'm sauteing a piece of chicken wing folded akimbo.

1) Should I season before or during cooking? Why? If I'm adding herbs, say dried tarragon, when should I add it?

2) If I'm using butter and oil together, what's the ratio?

3) After placing the chicken onto the pan, should I shake the pan a little or don't move it at all? Why?

4) If I suppose to, when should I shake the pan? Why?

5) Should I keep the burner at medium-high heat or lower it once the chicken browns?

6) How many times should I flip the chicken? Why?

7) Should I brown both sides first before finish cooking all the way through or should I finish one side first before flipping to finish the other? Why?

Jul 10, 2012
SenseofTouch in Home Cooking