Japanese Yoshoku Cuisine with Japan House
From mentaiko (pollock roe) spaghetti to cheese croquettes, when Japanese chefs adapt Western foods for Eastern palates, the hybrid cuisine is called yoshoku. Chef Shintaro Eleazar Okuda of Bar Moga NYC, known for innovative yoshoku offerings, will demonstrate the popular omurice, an omelet with fried rice. He'll share how to make a demi-glace sauce and a variety of techniques for folding. Join us to discover globally inspired Japanese cuisine at this event presented by JAPAN HOUSE Los Angeles.
- Free for ICE students and alumni.
- Register: Please sign up at the LRC desk, 3rd Floor. Alumni, contact firstname.lastname@example.org.
521 East Green Street
Pasadena, CA 91101
More about JAPAN HOUSE:
JAPAN HOUSE is a cultural center in Los Angeles that entails exhibitions, a gallery, a restaurant, a library and a salon. The destination showcases many aspects of traditional and contemporary Japan, including art, design, technology, nature, crafts and food.
More about Shintaro Eleazar Okuda, Chef de Cuisine of Bar Moga:
Born in Hokkaido, Japan in the small city of Kitami, Chef Shintaro Eleazar Okuda found his love and appreciation for food at a young age. Surrounded by an abundance of wildlife and nature, it seems as if he was destined to pursue a career in the culinary world. Shortly after moving to New York at the age of 18, he began working at Ippudo as a member of the opening staff. Initially a server, he quickly worked through various positions and apprenticed under the ramen master, Fumihiro Kanegae. Under his strict training, Shintaro learned how to incorporate the ethos of Japanese craftsmanship and professionalism into cooking, which would characterize his unique culinary style.
After nearly a decade at Ippudo, a brief position at EN Japanese Brasserie was influential as he was introduced to Chef Takanori Akiyama, the executive chef of Sakamai and his future mentor. This encounter led Shintaro to his first role as chef de cuisine at Bar Moga in 2017. Seeking to bring a different side of Japanese cuisine to the New York scene, Shintaro took this opportunity to introduce omurice, one of the most popular yoshoku dishes in Japan.