MasterClass - Niki Nakayama Teaches Modern Japanese Cooking
.MP4, AVC, 1920x1080, 24 fps | English, AAC, 2 Ch | 4h 7m | + PDF | 10.7 GB
Born and raised in Los Angeles, Niki Nakayama began her career at Takao restaurant in Brentwood. She then spent three years in Japan, working in various kitchens and immersing herself in Japanese cuisine. It was in Japan that she learned about the art of kaiseki, the traditional Japanese culinary practice that emphasizes the balance and seasonality of a series of dishes.
Today, Niki owns and operates an intimate restaurant in Los Angeles where she creates thoughtful and seasonal dishes served in the kaiseki style. In 2019, n/naka was one of six Los Angeles restaurants to receive two stars in the Michelin Guide, and was named one of Food & Wine's 30 best restaurants in the world.
This online class includes lessons on:
Kaiseki Cooking
Japanese Pantry Essentials
Ichiban Dashi: Kombu and Bonito Stock
Japanese Kitchen Tools
Rockfish: Whole Fish Preparation
Balance in Kaiseki
Zukuri: Modern Rockfish Sashimi
Owan: Soup With Bone Broth
Tuna: Portions for Otsukuri and Yakimono
Otsukuri: Traditional Tuna Sashimi
Yakimono: Grilled Tuna
Mushimono: Steamed Rockfish
Agemono: Rockfish and Vegetable Tempura
Agemono: Tuna Karaage
Donabe: Japanese Rice Traditions
Shokuji: Rice and Pickles
Ichigo Ichie
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