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Chef Tony Caron's photostream |
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Bluefin Tuna w/Farmer's Market salad w/ Saikyo Miso
Japanese Kobe "Carbonnade" with Dashi Soaked Asparagus and Sesame Soy Glaze
Bluefin Tuna Sushi with Farmer's Market Salad and Saikyo Miso
Vegetable Medley Roll with Korean-style Miso Sauce
a close-up of some of the key ingredients of the washoku kitchen
Blanched and shocked asparagus await their dashi soaking.
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Uploaded on Nov 8, 2009
Pickled Japanese eggplant
I use this blended to flavor and color sauces and as an ingredient in my veggie rolls
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Uploaded on Nov 8, 2009
ingredients of the washoku kitchen
Shiro Miso Paste, Kewpie doll. Japanese-style mayonaise, Nori, Pickled Japanese eggplant highlight...
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Uploaded on Nov 8, 2009
ingredients of the washoku kitchen
Clockwise from left; soy sauce, sushi rice draining after a good washing, vegetables awaitng their...
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Uploaded on Nov 8, 2009
Washoku and the Farmers Market
Fragrant multi-colored heirloom tomatoes define the summer's bounty. Asparagus announce the arrival...
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Uploaded on Nov 8, 2009
Ahi Sashimi w/ Heirloom Tomato Salad
Simpy toss chopped tomatoes with a juienned serrano chili a little roccoto chili paste and rice wine...
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Uploaded on Nov 8, 2009
sliced and arranged heirloom tomatoes
I love resting my fish on these tomatoes, besides the presentation I find the oils in the fish balance he slight acidty of the heirlooms.
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Uploaded on Nov 8, 2009
Sashmi-grade Ahi Tuna
Notice the rich marbling and thin sinew line (the line where the teo fat lines meet. It;s alittle...
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Uploaded on Nov 8, 2009
The Spicy Vegan Roll
I first wipe the plae with saikyo miso and place umeboshi as a garnish and for tangy balance. The...
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Uploaded on Nov 8, 2009
Chef Tony presents a...
Chef Tony starts with the...
Chef Tony creates a sushi dish
Chef Tony creates a tuna roll
Chef Tony preps Brocoli...
Chef Tony preps a beef dish
Chef Tony shares favorite...
Chef Tony makes Julienne Salad
