Flavor blooms as Chef Takashi Yagihashi delights senses for Macy’s Culinary Council event

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Tofu

Chef Takashi explains how to prepare tofu steak

Spicy Napa Cabbage

Spicy napa cabbage slaw is prepared to go with fried chicken

Plating

Chef Takishi pleased the crowd with three dishes: tofu steak with Japanese mushrooms, shrimp shumai and chicken tatsuta-age.

Chicken Tatsuta-Age

When it comes to fried chicken, legs are best. This dish is prepared with a spicy napa cabbage slaw

Ginger Juice

Chef Takashi demonstrated the proper way to extract juice from fresh ginger

Audience Participation

When Takashi pointed at her in the front row and said “You know how to cook!” Audrey came up to help prepare shrimp shumai

Shrimp Shumai

While preparing Shrimp Shumai, Takashi waxed poetic about fresh water chestnuts

Tofu steak

Tofu steak is a quick, healthful meal. Takashi says meals should be quick and simple. 

Fresh ingredients

All three dishes were prepared with fresh, flavorful and healthful ingredients.

Eating samples

The Minneapolis crowd was pleased to sample bites of Takashi’s creations.

Chef Takashi pleased the crowd with three dishes: tofu steak with Japanese mushrooms, shrimp shumai and chicken tatsuta-age.

Wrapup remarks

Takashi fielded questions from the crowd. He said he always learns something from the audience.

Chefs

Takashi was assisted in the kitchen by Susan

Cookbook signing

Guests were able to have the chef sign copies of this book, Takashi’s Noodles after the cooking demo.