Tag Archives: マクロビニューヨーク

Japanese Food and Restaurant Expo at the Metropolitan Pavilion

This past weekend I had the opportunity to participate in the Japanese Food and Restaurant Expo (JFRE) at the Metropolitan Pavilion as a translator for demonstrations by Natsuko Yamawaki of Hakkoan and Junya Miura of Yopparai.

Natsuko Yamawaki of Hakkoan showed everyone how to make shio-koji, an all-natural healthy seasoning and flavor enhancer that is becoming increasingly popular in Japan.  Natsuko-san also showed the audience how to use shio-koji along with seasonal ingredients to create a delicious baked salmon and mushroom dish.

The audience looked very surprised by how much flavor and umami the shio-koji added to the dish.  You can check out there facebook page here:


Chef Junya Miura from Yopparai restaurant shared his knowledge of the origins of oden as well as techniques and tricks on how to make delicious oden.

He showed the audience how to cut daikon using a knife technique known as “mentori” or rounding the edges.  He also showed the audience how to score the konnyaku in order to allow the flavor of the soup to soak in properly.  Many people who viewed the demonstration expressed that they had made oden before but did not know the proper techniques that Chef Miura demonstrated.  Many people were also not familiar with the amount of time that it takes to simmer oden to get good results (at least 2 days!)

I also had the opportunity to visit Yopparai Restaurant before the Restaurant Show.

Yopparai opened about a half year ago and is located on the Lower East Side in Manhattan.

The oden was really good and the place had a wonderful atmosphere.

Check it out if you get a chance or are in the area! Website:


Natsuko Yamawaki’s Macrobiotic Mediterranean Cooking Class

In Natsuko-san’s cooking class we cooked a variety of mediterranean food such as hummus, falafel, couscous, tabouli, and seafood stew.  Natsuko-san explained how a lot of these foods are very cooling to the body so they are great to eat in the summer.

Natsuko-san used dried chickpeas and soaked them for the hummus and falafel.  I think this is one of the reasons why the hummus and falafel tasted better than the kind you find in stores.  We made hummus by adding all of the ingredients into the mixer. We made two different kinds of hummus, one plain and one with a roasted pepper.  Natsuko-san taught us how to roast a pepper directly on the stove which was so interesting to me.

We made lemon tahini sauce for the falafel.

The food came out great!  I think that it was particularly special because Natsuko-san incorporated some Japanese ingredients such as Ume-su (Plum Vinegar), konbu (Japanese dried Kelp) and Shio-koji (not sure how to translate).

Natsuko-san made us a delicious soy milk dessert with rose water and raspberry sauce.

Erika-chan seemed to really like it too…..

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