The Gohan Society
Lecture Series at The French Culinary Institute
"Ike-jime"
by Chef Toshio Suzuki of Sushi Zen
Lecture & Demonstration
Tasting; Comparison of taste and texture
according to the elapsed time after Ike-jime
Time & Date:
Tuesday, December 15th @3:30 PM - 5:30 PM
Location:
International Culinary Theater at The French
Culinary Institute
462 Broadway, New York City
(2nd Floor, at Grand St.)
Please RSVP to
taeko@gohansociety.org
"If you think that fresher fish always means
tastier fish, then this lecture
will surprise you and change your mind. Chef
Suzuki is going to talk
about--and demonstrate--how the proper process
of aging fish can actually
improve its umami."
Ike-Jime: Ike Jime is a Japanese fish killing
technique. The spinal cord
and main blood vessels are severed at the head
and tail, a long needle is
pushed down the spinal cord, and the fish is
placed in ice water to
bleed out.
Toshio Suzuki / Biography
Chef Toshio Suzuki began his career at the age
of 19, under the guidance of
Master Chef Nakanori in Tokyo. Originally, he
wanted to be a Buddhist monk
because he enjoyed studying philosophy but
instead he applied his philosophy
to his study of Japanese cuisine. For ten years,
Chef Suzuki studied the
concept and history of the Edo style of sushi,
the modern style that was
developed in Edo period in the mid 18th Century.
He then went on to practice
the skills of ikezukuri, a form of sashimi
presentation where live fish is
prepared swiftly and presented to the guest
while still alive. Chef Suzuki
takes an intellectual, spiritual and scientific
approach to cooking. The
result is the harmony of umami, the sixth sense
of taste, a savory meaty
flavor that is hard to define.
Chef Suzuki opened his restaurant SUSHI ZEN in
New York City in 1983. Since
then he has been serving the real traditional
Japanese cuisine with its
history and philosophy behind them to his
clientele.