After stops in Honolulu and San Francisco. the Joy of Sake * magical mystery tour Lands in New York on September 23, 2010.
More than 300 Sakes will be offered alongside food from 12 New York restaurants including Bond Street, 15 Est, Sushi Samba, EN Japanese Brasserie, 1 or 8...
Unfortunately I don't think I will be able to join the fun.
I will make up for it at the Japanese Food and Restaurant Show on the 25th.
Now in its 17th Edition (my first visit), this trade and press only event is presented by New York Mutual Trading.
The theme in 2010 is "Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact".
On the menu are kitchen demos such as Chef Kimio Nonaga of Nihonbashi Yukari, (Japan's IRON CHEF Winner Chef in Japan) on Topic: The theory of cuisine in Japanese cooking. "Using the five senses."
I will definitely attend one of the 3 Sake sessions, probably Visit Inside the Sake Brewery looking at Making Sake with a Brewer's mentality, the ingredients: Seimai (Rice Polishing), Koubo (Yeast), Nuka (Milled Outer Core), Kasu (Lees) and Water Tasting. A comparison of Hard and Soft water.
I would have liked to learn about the Fundamental knowledge of Japanese fine knife, one of those themes offered by Japanese Culinary Center, unfortunately it takes place at same time as Sake session I mentioned above.
Up close and personal with Japan food and Sake culture for Tokyo Thursdays # 157
(* As you might have noted Joy of Sake is advertising their event on our site. It did not influence the writing of this piece which anyway gives as much if not more details on Japanese Food & Restaurant Show)