Monday, September 25, 2006
"kote gaeshi","honnte gaeshi","tategaeshi"so on...
my type is improvement type of "kote-gaeshi" I was taught from my father.
please take a Look if it's all right with you.
Sunday, September 10, 2006
An worker of a restaurant is three people of me and mother and the wife who sometimes help us.
We have 7counter seat,2 tatami room(for 18 people),and
we do Delivery too.
I started my carrier from working at french restaurant and
I work as french cook for 8years.
8years ago, I took after my father's restaurant.
it is a big defference between french and japanese sushi
so especialy first 3years was very tough(still now though:)times.
now I'll be able to offer sushi and French cuisine at my shop.
I think this is a time for me to make my own style food,so
I must do my best,more!
I have several reason that I started this brog.
I'ld like to show what a beautiful food sushi is!
and I'ld like to introduce our culture too.
I'ld like to keep writing for my friends.
I'll post how to make sushi and how to treat fishes later on.
Please keep company if you like!
Thursday, September 07, 2006
This knives called [yanagiba]. this is made of steel, so it is easy to be rusted and cannot miss everyday care.
However, it is sharp very well!
The picture above is my kitchen knife. And my father's kitchen knife is below. as you can see, my father's knife is looks changed because of he used this more than 30 years. He also sharpend everyday.
My Father went to heaven eight years ago but This knife is an treasure reminding of father'work.
My job is making a sushi. sometimes I make a The creation food that combined Japanese food with Western food.
This is my challenge to write a blog with english. my english is very broken but I'ld like to introduce a traditional japanese food "sushi" to the world.
Please keep company if you like! oki