M2 Labo Shizuoka Products Recipe by Tateru Yoshino at Le Cordon Bleu: Sanoman Co. Dry Aging Beef, Pan-fried with Bone Marrow Crust

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who invited Chef Tateru Yoshino to demonstrate his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

Tateru Yoshino used a unique product in Japan for his recipe: Sanoman Co’s dry aging beef prepared in Fujinomiya City, Shizuoka Prefecture!

The same beef used by Tateru Yshino were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!

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Tateru Yoshino (center) and Domonique Corby discussing the recipe demonstration collaboration before the arrival of the guests!

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Tateru Yoshino inspecting the beef!
It was a first for him as dry aging beef matured for 42 days exists only at Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

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Preparing a cut for an attentive audience who were also making a discovery!

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Taking notes and checking the information and pamphlets provided by Shizuoka Prefecture government!

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Keeping things as simple as possible to preserve the true flavors of the meat with only salt and pepper and frying it carefully!
During that time Tateru Yoshino demonstrated how to make a bone marrow paste for the crust and the red wine sauce in true French manner!

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Sanoman Co. Dry Aging Beef, Pan-fried with Bone Marrow Crust and Red Wine Sauce!

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Dry aging beef poelee en croute de moelle, sauce au Vin Rouge!

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The dry aging beef and the other recipes of the day being exhibited for photography!

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During that time the same recipes were prepared on the 3rd floor for the guests to taste and discuss!

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Splendid drinks with all that sublime gastronomy!

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And Sanoman Co’s dry aging beef!

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After the party Le Cordon Bleu’s staff naturally came to taste and discuss, too!

Thank you so much, Mr. Tateru Yoshino!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052

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Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
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