NuCulinary produces step-by-step DVDs  so you can make delicious, authentic sushi at home



Available online
or in these stores:  

 Kinokuniya Seattle
Mutual Fish
Bellevue Uwajimaya   

Renton Uwajimaya 

Bella Kitchen Essentials   

Oregon Nikkei Legacy Center, Portland, OR

 And we do kits! All the tools and ingredients for creating sushi bar quality sushi in your own kitchen

 

Have you enjoyed one of my DVDs or kits in the past? Let me know! Post your review here. 

 Are there ingredients at Uwajimaya that mystify you?  

Need some tips to help you master a technique?  

Don't understand the method behind the recipe?  

Let me tackle your cooking conundrums and help you succeed! No judgement here - we're all learning new things together. So drop me a line and I'll share the answer in an upcoming newsletter.  

Greetings! 

Our weekly classes are back

Register now!

 

The Foundry Brake Room with teaching kitchen on right of photo

I am happy to announce that we have a new kitchen in Seattle where we will be holding our weekly open enrollment NuCulinary cooking classes.

 

We are partnering with Herban Feast Catering at their new venue The Foundry in the SODO neighborhood. SODO stands for South of Downtown-- it used to mean South of the Dome when we had the Kingdome.  

 

At the Foundry we are able to provide hands-on classes as well as demonstration classes, intensive workshops,  corporate teambuilding and private cooking parties.

 

We are also adding Chef Laurie Pfalzer and Pastry Craft to our calendar to offer you even more choices for culinary fun and education. Chef Laurie has vast experience as a Pasty Chef in restaurants and commercial kitchens and stuffs that all into her baking and pastry classes for you.

 

Chef Toby Kim formerly of Poppy and The Herb Farm will head up our NuCulinary side of things and we have planned a fun fall/holiday schedule for you.

 

View our class calendar and sign up now as we limit our classes to provide a wonderful experience for you.

When I walk down at Lincoln Park at dusk, there is a line of fishermen and women, even a US Postman in his uniform, with their poles in the water. They are catching Pink Salmon, Silvers and if you are out on a boat in the deeper waters you can catch a King.

Lucky us, we have friends who fish and brought us a fillet. So what does a chef do on a summer night with this great fillet? As little as possible! 

Here are my super simple and then a little less simple methods of preparing what is fresh today. 

Grill it--simply salt and pepper both sides, dredge it in olive oil and place on a hot grill. Plan on 10 minutes per inch of thickness at the thickest part over medium high heat.

You can place it on foil but I put it directly on the grill to crisp the skin for eating. What will happen is the fillet will lift right off the skin when it is cooked.

Do not overcook, when the inside flesh has a slight circle of translucency, go ahead and take it off and let rest for 5-10 minutes. It will be perfectly cooked, moist and delicious. Feel free to add a few chopped fresh herbs from your garden to your salmon to add some fragrance. I use parsley and chives, basil and whatever is drawing me.

Miso Salmon Easy--reach deep into your refrigerator and get out that little tub of miso that you used after your last NuCulinary class.  Mix a couple tablespoons with water to yield a semi-thick paste (oyster sauce thick) and spread a thin layer over your salmon fillet or steaks. Season with pepper and place on foil before putting on your grill. Follow the timing guidelines above. 

Skewers--I share this recipe a lot as it is simple and people love it. You can do as skewers or just as a fillet as shown below.