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#Mtckitchen Reel by @chefsnezhana (verified account) - @mtckitchen thank you for amazing Deba knife 🔪 break down a fish so easy 👍🏽🔥🔥#fish #toro #sushibar #miamibeach #floridalife #restaurant #sushibar
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@chefsnezhana
@mtckitchen thank you for amazing Deba knife 🔪 break down a fish so easy 👍🏽🔥🔥#fish #toro #sushibar #miamibeach #floridalife #restaurant #sushibar #chef #chefwork #work #kitchen #mtc
#Mtckitchen Reel by @nigirikuni (verified account) - 煮切り醤油、ツケ醤油 その2 How to make " My " Sushi soy sauce 🇯🇵 part 2 ❤️ @nakajinyc @yamasa_soy_sauce @yamasausa @mtcsake @mtckitchen @mtcfood_ny @mio_spar
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@nigirikuni
煮切り醤油、ツケ醤油 その2 How to make “ My “ Sushi soy sauce 🇯🇵 part 2 ❤️ @nakajinyc @yamasa_soy_sauce @yamasausa @mtcsake @mtckitchen @mtcfood_ny @mio_sparkling @oligo_no_okage @takarasakeusa @kyoto_katsuobushi #nigirikuni #nakajinyc #edomae #edomaesushi #nigiri #nigiris #nigiri🍣 #nigirisushi #nigiriart #nigirizushi #nigirilover #nigiriporn #sushilovers #sushilover #sushilove #sushiloveforever #sushilovers🍣 #tokyostyle #tokyostylez #tokyotokyo #nycsushi #omakase #omakasenyc #nofake #nolie #proffesional #happynewyear #artistic #fathertoson #visual_art 中嶋企画 Nakajima productions Director and Music @nigirikuni Planning structure and compilation Video shooting @leilanoseua Interpretation @sorapickle Jan 28 th 2024 🇺🇸
#Mtckitchen Reel by @gwynethyuma (verified account) - recipe is in my highlights & dishware is from @mtckitchen #cookwithme #japanesefood #asianfood #japaneserecipe #chickenkatsu #katsucurry #japanesecurr
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@gwynethyuma
recipe is in my highlights & dishware is from @mtckitchen #cookwithme #japanesefood #asianfood #japaneserecipe #chickenkatsu #katsucurry #japanesecurry #dinnerideas
#Mtckitchen Reel by @pierceabernathy (verified account) - I teamed up with @mtckitchen to make a very special New Year's dish. Toshikoshi-soba is the traditional dish served on New Year's Eve in Japan. These
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@pierceabernathy
I teamed up with @mtckitchen to make a very special New Year's dish. Toshikoshi-soba is the traditional dish served on New Year's Eve in Japan. These recipes were referenced from @justonecookbook with some slight tweaks. An incredible resource when trying to tackle Japanese recipes. Almost everything you see can be purchased via @mtckitchenhome.ny . Happy New Year! Ingredients: Awase Dashi// 1 oz kombu 3 cups bonito 12 cups water Mushroom Dashi// 5 dried shiitake mushrooms 2 cups water Soba broth// 3 cups dashi 1 tbsp soy sauce 1 tbsp mirin 1 tbsp sake 1/2 tsp salt or seaweed salt 6 oz fresh soba or 3 oz dried soba Garnish// Seared mushrooms (trumpet, oyster, shimeji) 1/4 cup dried wakame 3 slices of fishcake Thinly sliced green onions Preparation: 1. For the dashi, cut small slits into the kombu and place in a large pot. Cover with 12 cups of water and turn heat on to medium. Slowly bring up the kombu just before it starts to simmer. Remove the kombu and add in the bonito and bring to a boil. Immediately remove from heat and let sit for 5 minutes. Remove bonito from dashi and allow liquid to cool. 2. For the Mushroom Dashi, add 5 dried shiitake mushrooms to a large container and cover with 2 cups of hot water. Let sit for at least 30 minutes. Remove mushrooms and squeeze to get any remaining juices from mushrooms. 3. Add the Mushroom Dashi, pouring through a strainer or sieve, to the Awase Dashi. Stir and set aside. Any leftover dashi can be frozen for later use. 4. For the soba broth, in a medium sized pot add 3 cups of the mixed dashi, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sake. Stir to combine and taste. Add salt if desired. 5. Add 1/4 cup dried Wakame to the bowl and cover with 1/4 cup of water. Allow to rehydrate for 10 minutes. 6. Sear a handful of various mushrooms and season lightly with salt. Set aside. 7. To assemble, heat soba broth and add the cooked and chilled soba noodles (3 oz dried/6 oz fresh). Garnish with seared mushrooms, Wakame, slices of fishcake and green onions. Optionally top with Shichimi. #toshikoshisoba
#Mtckitchen Reel by @springlakeseafood - Chef Brad and SLS teamed up with MTC Kitchen and JETRO . . "Here at Spring Lake seafood, we use Magu roll for a multitude of applications. We rigorou
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@springlakeseafood
Chef Brad and SLS teamed up with MTC Kitchen and JETRO . . “Here at Spring Lake seafood, we use Magu roll for a multitude of applications. We rigorously test all brands that we partner with to assure they meet our quality and standards. Magu roll outperforms any other product in the market. Magu roll is versatile, durable, reliable and comes in convenient rolls of 170, 230mm square sheets. Magu roll has allowed us to help maintain our fish, whether it be whole, filet, fresh or frozen in a pristine state. We use magu roll when aging our fish to help draw out moisture and keeping it as “fresh” as when it was caught. It displays is multi functional use in our kitchen as we also use it for our French fries, tempura, catching any excess oil after cooking proteins or vegetables, and can even be used as a coffee filter: As well as magu roll performs in the food preparation and service, this towel is excellent in wiping down cutting boards, pots, pans, and almost any surface. We love magu roll so much that even baby ray can’t keep his hands off of it. To love, light, and creating memories around food, All the best from Spring Lake Seafood” . . . . #nj #foordporn #foodlovers #foodie #foodies #sls #seafood #eastcoastfoodies #springlake #springlakeseafood #sushi #sushilovers #sushiporn #maguroll #mtckitchen #tsukijifishmarket #kitchenpaper #tuna #tunafish
#Mtckitchen Reel by @gwynethyuma (verified account) - nyc day two!! follow to see everything else we do 🫶 #nyceats #nyc #thingstodoinnyc #wheretoeatinnyc #nycfood #newyorkfood #mtckitchen #japanesefood #
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@gwynethyuma
nyc day two!! follow to see everything else we do 🫶 #nyceats #nyc #thingstodoinnyc #wheretoeatinnyc #nycfood #newyorkfood #mtckitchen #japanesefood #dayinmylife #travelvlog @mtckitchen
#Mtckitchen Reel by @ingredientscount - BENTO LOVE // For my February cooking classes, we will be making beautiful bentos. I've been perplexed by what foods to have students put in them - be
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@ingredientscount
BENTO LOVE // For my February cooking classes, we will be making beautiful bentos. I’ve been perplexed by what foods to have students put in them — because anything can go into a bento! Shokado bentos are often served in restaurants as mini versions of elaborate multicourse kaiseki meals, incorporating all the Washoku principles. I decided to design a portable shokado bento that showcases all the Rules of 5: 5 colors, 5 flavors, and 5 traditional Washoku cooking styles. Can you spot them? Does it include the 5 Ways?   Raw, blanched, pickled Simmered Grilled, Fried, Roasted Steamed Deep Fried   Does it include the 5 Flavors?   Sweet Sour Spicy Bitter Salty   Does it include the 5 Colors?   Red Yellow Green Black White   Does it include seasonal ingredients, a balance of textures, something from the mountains and something from the sea? I’m so proud of this shokado design. It was a delicious dinner, too! Next challenge is figuring out how we will make ithis in a 3-hour class. That’s the fun of this work. I love it. Of course we’ll also be making an Everyday Bento, the kind you make in the morning for your family. I found some wonderful light wood bento boxes at MTC Kitchen to use for that. They are meant to be disposable. If I had these back when I was packing bento boxes for children, I would have been saved some of the heartache of wondering if the expensive bento boxes would ever come home from school lockers. Don’t you agree, Gaelen and Grace?! #bento #bentolunch #bentoboxlunch #slowfood #washoku #IngredientsCount #eatrealfood #homecooking #japanesehomecooking #nutrientdensity #healthyaging #eattherainbow #eatyourveggies #foodsthatheal #foodismedicine #healthandwellness #healthyfood #wholefoodsdiet #integrativenutrition #CulinaryMedicine  #iinhealthcoach

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