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[Casa Giappone] Miso class & dinner @ La Cucina Italiana HQ

Pictures from the class and dinner on Miso of Chef Fushiki in Milano on may 2014.
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Konbu seaweed and Katsuobushi: ingredients to make "Dashi", the base for Miso-Shiru, the miso soup. Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Amazake marinated chicken on daikon boiled with miso. Chef Fushiki collaboration dinner with casa Vinicola Zonin.

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Marco Massarotto

Adding "Koji Kome" (fermenting rice) to the miso mash. Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Chef Fushiki "miso dinner" at La Cucina Italiana HQ in Milano: an applauding crowd.

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Marco Massarotto

Insolia Principi di Butera and marinated sashimi: what a match! Chef Fushiki collaboration dinner with casa Vinicola Zonin.

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Marco Massarotto

Stir miso and dashi and vegetables and, if needed, add a little salt. Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Making "mash" balls before fermentation starts. Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Cooking with Miso: miso flavoured vegetables (home made tsukemono) Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Cooking with Miso: marinated (2 to 4 hrs) grilled salmon Fushiki san at La Cucina Italiana "miso class"

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Marco Massarotto

Cooking with Miso: marinated sashimi (2 to 4 hrs) Fushiki san at La Cucina Italiana "miso class"

Salvato da

Marco Massarotto