Happy New Year! I hope that you have had awonderful festive time.
I had been snowed under with thepreparation for Osechi cooking last December.
Osechi is our traditional lunch/dinnermeals which the Japanese wives and chefs prepare and cook in time for the NewYear Day, so that the house wives can enjoy not cooking during the first threedays of the New Year. I made 23 kinds offood for 30 servings and arranged them in lacquered wooden boxes as shownhere. A few mums in town including mymum were able to rest during their New Year break.
The details of my 2013 Osechi will soon beon my facebook fun page.
As always the highlight of the 2012 was myannual aikido tour of Australia. I taught aikido autumn camp held at Sydney’sUNSW in April. I then flew to Mandurah,W.A. and
...Ещё
Happy New Year! I hope that you have had awonderful festive time.
I had been snowed under with thepreparation for Osechi cooking last December.
Osechi is our traditional lunch/dinnermeals which the Japanese wives and chefs prepare and cook in time for the NewYear Day, so that the house wives can enjoy not cooking during the first threedays of the New Year. I made 23 kinds offood for 30 servings and arranged them in lacquered wooden boxes as shownhere. A few mums in town including mymum were able to rest during their New Year break.
The details of my 2013 Osechi will soon beon my facebook fun page.
As always the highlight of the 2012 was myannual aikido tour of Australia. I taught aikido autumn camp held at Sydney’sUNSW in April. I then flew to Mandurah,W.A. and taught aikido kids and adults classes. With our catch of the day Imade crab sushi. I also made tempura of seafood, mushrooms & veggies. Ifound myself enjoying cooking and dining on three occasions with my aiki- friendsand their family during my four day holiday staying by the sea shore of theIndian Ocean. We got the sun rise & the sun set in our hands. Aikido kids class & my creation of sushirice topped with boiled crab meat & julienne egg & tomatoes
Catch of the Day for crab sushi, filleting fish for tempura, & the lastnight dinner before my red-eye flight
This year marks the centennial anniversaryof our family owned restaurant business. My grandparents started it in March1913. During this special year, I will be offering international visitors fourseasons’ Japanese cooking classes, dining and cultural experiences includingchado or tea ceremony. Together with myfriend, a professional wine advisor, I am launching four seasons’ internationalcooking classes & dinner with wine for the local and the residents inJapan. That includes Australian roast dinner or should I say traditionalEuropean home cooking enjoyed with good wine.
As you know we have distinctive fourseasons. Both the visitors and the Japanese can enjoy the beauty of theseasonal change in the nature and fresh food from the mountains, rivers and theocean. To view my seasonal cooking videos,
Visit Mino-Seki, in the heart of Japan!
Meet a living Samurai Chef and experience Japanese cooking for longevity!
Customized hands-on cooking classes are being offered in English by an expert Japanese Chef Ozeki Shuji. Ozeki is also a down-to-earth inte...
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Happy New Year! I hope that you have had awonderful festive time.
I had been snowed under with thepreparation for Osechi cooking last December.
Osechi is our traditional lunch/dinnermeals which the Japanese wives and chefs prepare and cook in time for the NewYear Day, so that the house wives can enjoy not cooking during the first threedays of the New Year. I made 23 kinds offood for 30 servings and arranged them in lacquered wooden boxes as shownhere. A few mums in town including mymum were able to rest during their New Year break.
The details of my 2013 Osechi will soon beon my facebook fun page.
www.facebook.com/ShujiOzekiAs always the highlight of the 2012 was myannual aikido tour of Australia. I taught aikido autumn camp held at Sydney’sUNSW in April. I then flew to Mandurah,W.A. and
...ЕщёHappy New Year! I hope that you have had awonderful festive time.
I had been snowed under with thepreparation for Osechi cooking last December.
Osechi is our traditional lunch/dinnermeals which the Japanese wives and chefs prepare and cook in time for the NewYear Day, so that the house wives can enjoy not cooking during the first threedays of the New Year. I made 23 kinds offood for 30 servings and arranged them in lacquered wooden boxes as shownhere. A few mums in town including mymum were able to rest during their New Year break.
The details of my 2013 Osechi will soon beon my facebook fun page.
www.facebook.com/ShujiOzekiAs always the highlight of the 2012 was myannual aikido tour of Australia. I taught aikido autumn camp held at Sydney’sUNSW in April. I then flew to Mandurah,W.A. and taught aikido kids and adults classes. With our catch of the day Imade crab sushi. I also made tempura of seafood, mushrooms & veggies. Ifound myself enjoying cooking and dining on three occasions with my aiki- friendsand their family during my four day holiday staying by the sea shore of theIndian Ocean. We got the sun rise & the sun set in our hands. Aikido kids class & my creation of sushirice topped with boiled crab meat & julienne egg & tomatoes
Catch of the Day for crab sushi, filleting fish for tempura, & the lastnight dinner before my red-eye flight
This year marks the centennial anniversaryof our family owned restaurant business. My grandparents started it in March1913. During this special year, I will be offering international visitors fourseasons’ Japanese cooking classes, dining and cultural experiences includingchado or tea ceremony. Together with myfriend, a professional wine advisor, I am launching four seasons’ internationalcooking classes & dinner with wine for the local and the residents inJapan. That includes Australian roast dinner or should I say traditionalEuropean home cooking enjoyed with good wine.
As you know we have distinctive fourseasons. Both the visitors and the Japanese can enjoy the beauty of theseasonal change in the nature and fresh food from the mountains, rivers and theocean. To view my seasonal cooking videos,
www.youtube.com/user/shujiozeki and my recipes www.shujiozeki.comTo help you plan your visit to Japan thisyear, I will keep you posted of the details of my proposed culinary/culturalplans for this year.
We look forward to having you and your family andfriends at our home/restaurant kitchen and dining room again this year!
I wish you a safe and a happy year in 2013.
From Seki, Japan with warm welcome,
Shuji Ozeki
Master Chef of Gifu Prefecture
Lufthansa cabin crews keepreturning for cooking classes. Taste ofspring, boiled rice with bamboo shoots
Taste of summer, prawn tempura on sobanoodle wakame, bamboo shoots &chicken with soba