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Japanese Food Safari
Food Safari explores the exquisite fresh flavours of Japanese food with the help of a range of top chefs and home-cooks who are passionate about their delicious and complex cuisine. Maeve O'Meara joins her friend, legendary restaurateur Tetsuya Wakuda who gives tips on the top ingredients needed for Japanese cooking and makes a delicious simple recipe using just 5 ingredients including his favourite miso (soybean) paste – a meltingly delicious marinade for meat and fish.
Top restaurateur Kimitata Azuma gives the secrets to making a fast fresh tuna salad which is very easy to make - he’s predicting this will be the number one easy recipe of the summer.
Home-cook Yuki Totsuka shows how easy it is to make your own miso soup – far superior to the version in restaurants. We also meet sushi master Shinji Tani who reveals some of the secrets of his art and knife expert Hideo Dekura who slices sashimi.
Vibrant mother and daughter cooking team Kei and Masako Fukui have taught the art of the kaiseki banquet for many years and show how to make sushi rice and roll it into exquisite nori maki rolls. We finish with a range of noodles – the prized buckwheat soba noodles and ramen and Maeve has a lesson in the fine art of slurping.
Featured Businesses
Tetsuya’s Restaurant
529 Kent Street
Sydney, NSW
02 9267 2900
Azuma Japanese Restaurant
Level 2, Chifley Plaza
2 Chifley Square
Sydney, NSW
02 9222 9960
Kei's Kitchen
Cooking classes and catering by Mrs Kei Fukui and Masako Fukui
www.keiskitchen.com.au
Ryo’s Noodles (Ryotei)
125 Falcon Street,
Crows Nest, NSW
02 9955 0225
Shogun Restaurant
73 MacLeay St
Potts Point, NSW
02 9358 1778
Toko
490 Crown St
Surry Hills, NSW
02 9357 6100
Tokyo Mart
Shop 27, Northbridge Plaza
Northbridge, NSW
02 9958 6860
Featured Food & Recipes
Hot Tips
Steaming fish - hot tip
When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.
Glossary
Biscotti
Italian biscuits flavoured with aniseed, chocolate or almonds. They are hard and crunchy – ideal for dipping in dessert wine or coffee.
