{"id":11686,"date":"2010-05-10T18:42:21","date_gmt":"2010-05-10T22:42:21","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=11686"},"modified":"2010-05-10T18:42:21","modified_gmt":"2010-05-10T22:42:21","slug":"megu-chefs-teach-secrets-of-miso-this-tuesday","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2010\/05\/10\/megu-chefs-teach-secrets-of-miso-this-tuesday\/","title":{"rendered":"MEGU Chefs Teach Secrets of Miso This Tuesday"},"content":{"rendered":"

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By JQ Magazine<\/strong><\/a>\u2019s\u00a0Justin Tedaldi<\/strong><\/a> (CIR Kobe-shi, 2001-02)\u00a0for Examiner.com.\u00a0Visit his NY Japanese Culture\u00a0page <\/em>here<\/em><\/strong><\/a> to subscribe for free alerts\u00a0on newly published stories.\u00a0<\/em><\/p>\n

Contrary to its most popular form, miso is not a soup, but a seasoning (usually resembling a paste) made with soybeans and rice or barley fermented for a period of time. It\u2019s also right up there with rice as a Japanese diet staple\u2014in Nippon\u2019s olden days, miso was the fundamental currency exchanged in the market. Now, New Yorkers can treat themselves to a free cooking demonstration and tasting courtesy of Marukome Miso (one of the oldest miso manufactures in Japan) at the French Culinary Institute\u00a0on Tuesday, May 11.<\/p>\n

Presented as part of the Gohan Society and FCI Lecture series with Marukome USA, the demo and tasting is hosted by Chef Noriyuki Kobayashi of MEGU Midtown and Chef Katsuhisa Inoue of MEGU Downtown. The Zagat rated restaurant maestros will apply their Japanese cooking techniques to prepare Western-style dishes, all featuring Marukome Miso. (Insert your own Iron Chef <\/em>zinger here.)<\/p>\n

On the menu for the two-hour showcase: traditional grilled miso onigiri (rice ball); thickly sliced toasted white bread with miso garlic butter; cream cheese and miso egg roll; miso bagna cauda blue cheese and miso paste on baguette with honey; miso minestrone; and washu-gyu steak with miso fond de veau sauce.<\/p>\n

Participants will learn how miso enhances foods and flavors, gleaning tips and creative ways to boost its versatility and umami <\/em>(deliciousness) appeal. And just to be clear: this is good-for-you deliciousness, since miso is made from protein-rich soybeans containing amino acids, boasts a surprisingly low salt content, contains fiber, can aid in lowering cholesterol and preventing arterial blockage, and (smokers take note) is renowned for its mouth-cleansing properties.<\/p>\n

Learn the secrets of miso at the French Culinary Institute<\/a><\/strong><\/em>, 462 Broadway (at Grand Street), on Tuesday, May 11, 3:30 p.m.-5:30 p.m. Admission is free. To RSVP, contact Sarah Marino or Amy Krakow at (212) 710-0529, or by e-mail at <\/em>sarah.marino@agitproppr.com<\/em><\/strong><\/a> or <\/em>amy.krakow@agitproppr.com<\/em><\/strong><\/a>.
\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

By JQ Magazine\u2019s\u00a0Justin Tedaldi (CIR Kobe-shi, 2001-02)\u00a0for Examiner.com.\u00a0Visit his NY Japanese Culture\u00a0page here to subscribe for free alerts\u00a0on newly published stories.\u00a0 Contrary to its most popular form, miso is not a soup, but a seasoning (usually resembling a paste) made with soybeans and rice or barley fermented for a period of time. It\u2019s also right […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[53,70,30],"tags":[],"class_list":["post-11686","post","type-post","status-publish","format-standard","hentry","category-events","category-food-drink","category-japan-trends"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-32u","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/11686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=11686"}],"version-history":[{"count":2,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/11686\/revisions"}],"predecessor-version":[{"id":11688,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/11686\/revisions\/11688"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=11686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=11686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=11686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}