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Art Week - The Art of Japanese Classic Cuisine
Sun, May 7, 2017, 5:00 PM – 6:30 PM EDT
Chef Masaki Hisanaga, who trained in Japan and is widely considered one of the best Japanese chefs in Boston, will be presenting a tasting session on Classic Japanese Cuisine. Participants will enjoy a tasting of 7 types of raw fish, prepared using various Japanese culinary techniques, including cherry blossom smoked salmon, live uni from Maine, as well as konbu Japanese seaweed marinated red snapper. Chef Masaki will explain some of the origins of the fish he chose, how to make some of the marinades as well as his thoughts around the presentation of a classic Japanese dish. Since Japanese cuisine emphasizes visual presentation as well as taste, the chef will speak about the artistry, history and principles of plating each course.
After the initial tasting, there will be a session on Japanese mushrooms incorporated in his cooking, including Matsutake Rice and Kinoko Miso Soup. All items will be hand made by Chef Masaki.
This is a behind-the-scenes experience, where you can learn about the thought process behind how a chef creates a Japanese dish - and then get to taste the final product!