Event Overview
RESOBOX Japanese Cooking Workshop Series #9: Fillet-O-Fish: Let’s Eat Fish at Home!
Do you like eating fish? If so, you should know where to buy and how to select good quality fish in NY.
Do you like fishing? If so, you should know how to clean and fillet a fish in a right way to have it tasty.
Do you like cooking a fish? If so, you should know how to make real Japanese shabu shabu.
Workshop Agenda
- How to select fish at a fish market
- How to clean fish at home
- How to eat fish at home
- Shabu shabu
- Grilled fish
- Sample shabushabu and grilled fishHow to fillet fish
- Let’s try to fillet fish!For more workshops in this series, visit our Japanese Cooking Workshop page.
Gallery
About the Instructor
Mitsuru Kita
Japanese food consultant / Chef
Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on Hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant
