The Gohan Society

Lecture Series at The French Culinary Institute


"Ike-jime"

by Chef Toshio Suzuki of Sushi Zen


Lecture & Demonstration

Tasting; Comparison of taste and texture

according to the elapsed time after Ike-jime


Time & Date:

Tuesday, December 15th @3:30 PM - 5:30 PM


Location:

International Culinary Theater at The French Culinary Institute

462 Broadway, New York City

(2nd Floor, at Grand St.)

Please RSVP to taeko@gohansociety.org


"If you think that fresher fish always means tastier fish, then this lecture
will surprise you and change your mind. Chef Suzuki is going to talk
about--and demonstrate--how the proper process of aging fish can actually
improve its umami."


Ike-Jime: Ike Jime is a Japanese fish killing technique. The spinal cord
and main blood vessels are severed at the head and tail, a long needle is
pushed down the spinal cord, and the fish is placed in ice water to
bleed out.



Toshio Suzuki / Biography

Chef Toshio Suzuki began his career at the age of 19, under the guidance of
Master Chef Nakanori in Tokyo. Originally, he wanted to be a Buddhist monk
because he enjoyed studying philosophy but instead he applied his philosophy
to his study of Japanese cuisine. For ten years, Chef Suzuki studied the
concept and history of the Edo style of sushi, the modern style that was
developed in Edo period in the mid 18th Century. He then went on to practice
the skills of ikezukuri, a form of sashimi presentation where live fish is
prepared swiftly and presented to the guest while still alive. Chef Suzuki
takes an intellectual, spiritual and scientific approach to cooking. The
result is the harmony of umami, the sixth sense of taste, a savory meaty
flavor that is hard to define.

Chef Suzuki opened his restaurant SUSHI ZEN in New York City in 1983. Since
then he has been serving the real traditional Japanese cuisine with its
history and philosophy behind them to his clientele.