Jackie Gebel visits “Shibumi”,
one of the most popular Japanese restaurants in Los Angeles:
The Secrets of Japanese Cuisine
New York’s popular Food and Travel Personality, Jackie Gebel, visits Los Angeles and a one Michelin-starred Japanese Kappo-style restaurant, “Shibumi”. She learns the essence of Washoku from Chef David Schlosser, who is a Japanese Cuisine Goodwill Ambassador.
Information on Japanese ingredients in the video
In addition to the above, there are more fascinating ingredients in Japan. Click the banner below to find a list of stores in the U.S.A. that carry Japanese products.
Jackie Gebel
Jackie is a NYC-based food and travel blogger/photographer, who founded her own brand "No Leftovers", with an appetite to see the world and share all the amazing food and experiences. She curates influencer events/relations and provides consulting on digital and social branding for various clients including Japanese restaurants such as Kappo Masa. Jackie was also recognized as a 2017 “Foodie of the Year” by Zagat.
Japanese Cuisine Goodwill Ambassadors introduce easy and sumptuous Japanese recipes
Chef David Schlosser introduces the recipe for a classic Japanese home cooking dish, BURI DAIKON (Japanese Style Yellowtail Radish Stew) which was shown in the video above.
Chef Naoyuki Yanagihara also introduces a recipe for Miso-glazed Yellowtail and Tsukimi-yaki Scallops using fermented seasoning!
The recipes are very convenient and easy to cook. Download them and try!
Information on Japanese ingredients in the video
David Schlosser
After training in “Kikunoi” in Kyoto, Chef David opened “Shibumi” in 2016, which serves Kappo cuisine using a wide variety of Japanese food ingredients. Just after its opening, “Shibumi” was recognized as the second best restaurant in Los Angeles by the late Jonathan Gold, the famous food writer of the LA Times. In 2019, “Shibumi” was awarded one Michelin star. Also, his efforts towards the promotion of Japanese cuisine was highly recognized by the Japanese Government, Chef David was appointed as “Japanese Cuisine Goodwill Ambassador” in the same year.
Naoyuki Yanagihara
Naoyuki Yanagihara is the lead researcher on Japanese cuisine and tea kaiseki at Yanagihara Cooking School. In 2015, he was appointed by the Agency for Cultural Affairs as a cultural envoy to spread Japanese cuisine to four countries: New Zealand, Brazil, Canada, and the United States. In February 2018, he was appointed as a Japanese Cuisine Goodwill Ambassador by the Ministry of Agriculture, Forestry, and Fisheries.
Soy sauce
Overview
Soy sauce is made by fermenting, maturing and pressing“moromi,” which is koji made with soy bean and wheat diluted with salt water. It is used for a wide variety of dishes including sashimi, grilled fish, stewed dishes and pan-fried dishes. Soy sauce is divided into five groups: koikuchi (dark), usukuchi (light), tamari (rich), sai-shikomi (double brewed) and shiro (white).
Yellowtail
Overview
Yellowtail(Buri) is widely appreciated in Japan. As it grows larger, it adopts a different name. It is said to be auspicious and has been popular in Japan for a long time. The production of both wild-caught and farm-raised yellowtail is stable throughout the year. Yellowtail is best consumed during winter as it's rich in fat. The flavor of the fatty yellowtail is exceptional, making it delectable even with simple seasoning. Sashimi, sushi, and carpaccio are also popular choices. The umami of the fat is enhanced with a wide range of cooking methods such as salt-grilled, teriyaki, and shabu-shabu.
Scallop
Overview
Hotate or Japanese scallops, are currently the most popular seafood worldwide. Hotate-like shellfish are cultivated in South America and China, but Japanese scallops are highly sought after for their taste, size, quality and benefits. They are rich in iron, zinc, vitamins B1 and B2 as well as high in protein and low in fat.
Miso
Overview
Miso is one of the representative seasonings of Japan, made by fermenting and maturing steamed or boiled soybean. About 80% of the miso in Japan is rice miso. Miso in different regions varies in terms of flavor and color. Miso soup became a household dish during the Muromachi period(1336-1573). In recent years, with the popularity of Washoku, miso has gained world attention and recognition as a seasoning ingredient. In addition, Halal-certified miso is made available to cater to the Muslim markets in various parts of the world.
