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Interview with Tomoko Yagi
On the last day of actually cooking for Washoku, we were able to make wagashi (mochi), in this case red bean paste covered with glutinous rice. (which tasted so good, I ate around 5)
Q: In what event would mochi be used as a festive food?
A: It is most popularly eaten during the New Year, but it can also be eaten during any other kind of celebration such as the birth of a child.
Q: What is your most fondest memory of making wagashi?
A: When anyone says “It’s delicious!”. I get a great sense of gratitude.
Q: What is your favorite mochi?
A: It’s hard to say. I like all of them! (zenbu suki desu!)
-Helen Li
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Joyee, Pedro, Cameron, Justine, and Shantal present their ‘snake-cut’ cucumbers.
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Justine presents her salmon dish at Astor Center kitchen.
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Sekarri tries her hand at removing a bone from a salmon.
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Helen, Tanner, Joyee and Anastasia experience the art of removing bones from fresh salmon.
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Joyee and Anastasia watch Chef Kazuhiro Sato of Poke Restaurant prepare salmon.
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Intern Saki is clearly happy to be posing with Consultant chef Lee Anne Wong.
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Consultant chef Lee Anne Wong teaches a group of students about tofu dengaku.
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Mr. Nick Sakagami of Trident Marketing and Mr. Brian Begler of SONA talk to the students about the sustainability of tuna.
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Chef Noriyuki Kobayashi of MEGU Restaurant prepares the tuna samples for the tasting.
