jfood.info - Japanese Cuisine

Japanese Restaurant Set-up Consultancy

2006-06-11T14:19:00.000+10:00

We have started Japanese Restaurant Set-up Consultancy Service including Kaitenzushi (sushi train) restaurant.

Sushi and Japanese cuisine are more growing business in Australia, however it is not very easy to start it because there are unique knowledges, skills and experience required.

Should someone be interested in starting sushi train or Japanese cuisine restaurant, please feel free to contact us at enquiry@jculinary.com.au

Website: http://www.jculinary.com.au

Rice culture

2005-09-10T00:04:00.000+10:00

We, Japanese, have our own Kome (rice) culture.

We used to express how much income earning by amount of rice called "koku" or "goku" before Meiji era. We did had coins, but we used rice for it. I do not know why?

I would like to say that our culture is very much built on rice. We can not talk our culture without rice. Isn't that interesting?

Anyway, when I was a kid, there was a "Doma" (an earth floor) cooking boiled rice with "Maki" (firewood). It was so nicely cooked and taste beautiful. We can not have that experience anymore, but if you cook the top range of Japanese rice such as "Koshihikari" by using an iron pot, then you may find a lot of difference from just cooking it. It will be even better if you wash in appropriate way and soak in water for half an hour before you cook.

a new venture - Japanese Culinary Institute!

2005-09-07T16:38:00.000+10:00

Hi, my name is Naoki borned in Japan, living in Sydney over 17 years now.

I am enjoying the life here as we have one of the best living environment in this city.

I have been working in IT industory over 23 years since graduated college, but food industory became more interesting to me.

Because I love eating out, cooking and Japanese culture, I have been looking for the opportunities working in food related business, and just started a new venture which is JAPANESE CULINARY INSTITUTE teaching special Japanese cooking techniques including Sushi and Sashimi.

We have a problem of a shortage of experienced Japanese chefs in Australia because it is getting harder to get working VISA and not easy to fully understand ingradients available in Australia.

Anyway, the first course will be starting around late October. So, should you be interested in finding out details, please feel free to contact me at enquiry@jculinary.com.au.