George Kao comments

Posted in: Sake and KitKats - Why not? Try it at CRAFT SAKE WEEK See in context

Thanks for sharing this article! As a former Sake Educator in the US, it's a great feeling to see how much international acceptance Sake has received. And with fun and interesting events like this to promote the long tradition of Sake, I can see more people falling in love with the beverage. Kanpai!

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Posted in: Shunjukusei Hakko - An ultramodern healthy experience See in context

Very informative article, and thank you for including the technical language for the aging of foods. I really appreciate the extra pieces of information as it gives me better understanding to exactly what is happening to these proteins and vegetables.

I’ve noticed many star chefs (such as Rene Redzepi and David Chang) around the world apply these aging techniques to accelerate ripening and tenderizing of ingredients.

It is fascinating to see a Japanese approach to mold and probiotic applications.

I will surely visit this establishment the next time I’m in Tokyo.

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