What does he mean emulsion?
My name is Natsuki Soya, and Naki is my nick name.Although I started my carrier as a Japanese chef, I've been working for a local Canadian restaurant called "Les fogères" since 1996. Through these unique experience, I've been researching how Japanese cuisine meet western one. As a cooking term, emulsion is a way to make a creamy mixture of liquid such as mayonnaise. Those are consisted by oil and water Which is almost impossible to unite in a normal way,somehow they are connected by egg yolk. Yes target of my work is being the role of egg yolks of the mayonnaise. If your image of Japanese foods are just raw fish or Teriyaki at a fast food court, you'll be amazed by my web site. In fact, approximately 80per cent of Japanese foods are being cooked through same way of western counterparts such as grill, steam, fry and so on, and all those Teriyaki, Sukiyaki in food courts are actually not authentic Japanese foods.The name Teriyaki or Sukiyaki are our cuisine' s one, however real Teriyaki or Sukiyaki is completely different meal. (I am nothing against those fast food restaurants though) I hope everybody who visit this web site would get rid of these misconceptions and enjoy my emulsion world. Restaurant Les Fougèreshttp://www.fougeres.com Back to the home pageNaki's Page of emulsion Go to the latest recipeRecipe10 Go to the past recipes Recipe 1" Tempura "Recipe1 Recipe2 " Rolled pork with Asparagus & Tofu steak "Recipe2 Recipe3 " Saumon en chemise de courgette avec Spaghetti de Tarako "Recipe3 Recipe4 " Teriyaki steak with ratatouille "Recipe4 Recipe5 " Saké stamed foie gras sushi & allies "Recipe5 Recipe 6 "Torizukushi ( Full course dinner with chicken)"Recipe6 Recipe7 "Tonkatsu with duo of sauces"Recipe7 Recipe 8 " Viande hachée en chrûte à la " ANNKAKE "Recipe8. Recipe9 " Saumon pôelée, Sauce Beurre Blanc au chlorophylle et Riz Sushi au safranRecipe9 |