Get Wild and Raw in Hawai'i with Morimoto and Ming Tsai

"Mix with the Masters" an all-star cast of chefs, food producers and celebrity techies for a delicious day of talks, demos and Hawai'i in A Bowl lunch.  This is a full day of stories, information, and food at the Hawai'i Food and Wine Festival.  See Part I here.

Part II of IV

Friday, September 7, 2012

"Get Wild and Raw in Hawai'i 
with Masaharu Morimoto and Ming Tsai"

Food and Wine Magazine's Christine Quinlan
introduces Chefs Ming Tsai and Masaharu Morimoto

Today's Cooking Demo
will be a Raw preparation

Chef Morimoto preparing the fish

Morimoto showing the fish print (gyotaku)
made with squid ink

Gyotaku is a traditional form of Japanese fish
printing, dating back to the mid-19th century.

Chef Ming Tsai explaining the dish
Chef Morimoto has just created.

The Completed Dish

Now it was our chance to taste Morimoto's dish

I loved the fresh vegetables with the fish

Chef Ming Tsai preparing his dish
with sous chef Morimoto

Chef Ming Tsai's finished dish

Loved the preparation with olive oil and balsamic vinegar

Inside information on
Iron Chef Japan

With the "Delacroix of French cuisine"
Iron Chef French
Hiroyuki Sakai

See Part III


NOTE:  I was a guest of the Hawaii Visitors and Convention Bureau,
O'ahu Visitors Bureau, and their partners.
I thank them for the invitation and hospitality.
All comments and opinions are strictly my own.

Photos and video by Jay Terauchi
Jay Eats
©Jay Terauchi


Popular posts from this blog

Sticking to What You Do Best...

Hidden Little Tokyo: Cheap Eats

Recipe: Ahi Masago Poke - May 2012