From Friday, February 10th until Thursday, February 23rd, five Japanese restaurants in New York City are joining forces with Japan Food Product Overseas Promotion Center (JFOODO) to offer special dishes to diners. Taste and experience the beauty of koji-derived fermented seasonings from Japan! They are tasty, rich in umami and offer various health benefits.
Enjoy the dishes and familiarize yourself more with these Japanese seasonings, such as Soy Sauce, Miso, Mirin sweet seasoning and Rice Vinegar, which are combined with ingredients from Japan.
Participating New York City Restaurants:
Japanese sea bream sashimi with ikura, soy koji vinaigrette made from soy sauce, mirin sweet seasoning, rice vinegar and a hint of yuzu. Served with nasturtium leaf and green tuille.
Japanese Wagyu Donabe
Traditional rice pot cooked with Japanese rice, soy sauce and mirin sweet seasoning. Topped with A5 Japanese wagyu, myoga ginger and scallion.
Japanese Wagyu Steak Hitsumabushi
A5 Miyazaki Japanese wagyu marinated in soy sauce and house-blend red miso, served on a bed of premium Japanese rice. Served with assorted condiments and dashi broth.
Poached fresh buri (yellowtail) from Japan with daikon simmered with soy sauce, mirin sweet seasoning, sake and dashi. Topped with three kinds of sauces. (white miso/hatcho miso/soy-based)
Japanese Wagyu Sukiyaki Gozen
A5 Miyazaki Japanese wagyu sukiyaki hotpot cooked with soy sauce and mirin sweet seasoning, served with premium Japanese rice, miso soup and matcha oshiruko (a dessert “soup” with matcha and red beans from Japan.)