Tag Archives: Le Cordon Bleu

Dry Aging Beef, Le Cordon Bleu, Shizuoka agricultural products, Tateru Yoshino

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

July 1, 2014 dragonlife Leave a comment

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!

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

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!

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

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

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!

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

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

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

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

Splendid drinks with all that sublime gastronomy!

And Sanoman Co’s dry aging beef!

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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Dominique Corby, Le Cordon Bleu, Shizuoka agricultural products

M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 2: Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly

July 1, 2014 dragonlife 2 Comments

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

This is his second recipe!

All the products used by Dominique Corby 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!
Vegetables were produced by Nagomi Farm in Fujinomiya City and the Amago Trout was raised in Shuzenji, Izu Peninsula in Shitayama Fish Farm!

As i said before I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

The team!
Most of the food had to be prepared beforehand for the party on the 3rd floor following the demonstration on the 1st floor. That is when you a superlative team the likes of which Dominique has the luck to be graced with!

The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji!

The amago trout raised by Shitayama Fish Farm in Shuzenji, Izu Peninsula, were first dressed into large fillets which were baked at only 38 degrees for over 40 minutes.

The fillets out of the oven!

Before the live demonstration all attending gastronomes and reporters were provided with Shizuoka material by the Shizuoka Government!

Very attentive audience!

The amago was then mounted on a Cremeux de Legumes/Vegetables creamy Paste with Organic vegetables grown by Nagomi Farm in Fujinomiya City.

A thick jelly was prepared with dashi and soy sauce to cover the fish and add a finishing seasoning touch!

The whole demonstration aligned for photographers!

Later everyone met on the third floor to enjoy the recipes and discuss them in earnest!

Little jewels!

Amago Cuit a basse temperature, Cremeux de Legumes de Shizuoka, Gelee epaisse de dashi au Shoyu!
Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly!

Thank you Dominique!

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
Dominique Corby on FACEBOOK

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Dominique Corby, Le Cordon Bleu, Shizuoka agricultural products

M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 1: Light Vegetables and Soy Milk soup, Onsen Tamago, Wasabi Espuma, and Amagi Shamo Chicken!

June 27, 2014 dragonlife Leave a comment

All the products used by Dominique Corby 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!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji and wasabi grown in Utogi, Shizuoka City!

The work table with the Amagi Shamo Chicken from Shuzenji, Izu peninsula!

Dominique had decided to prepare the chicken in the simplest way possible as to preserve its true taste.
The chicken is actually partly fed with wasabi leaves.
So, the chicken was cooked with wasabi leaves inside airtight bags so as to preserve all its aromas and tastes!

Delicate work!

The cooked chicken out of the oven!

A soup was being prepared with all ten organic vegetables and wasabi!

It was then filtered!

I was naturally offered to taste it!
A real soup of vegetables reminding me of Mom’s when I was a kind! You cn’t replace the true taste of vegetables!

Espuma sauce was prepared with wasabi stems and leaves cooked in soy milk!

Plenty of wasabi was grated!

I had the pleasure to taste the whole dish before everyone in a cup filled with the soup, a onsen tamago/Japanese-style poached egg, amagi shamo chicken and a dollop of freshly grated wasabi!

The demonstration was a collaboration between Dominique Corby and Tateru Yoshino of the star-studded Restaurant Tateru Yoshino in Tokyo!

Dominique working with the Shizuoka vegetables during the demonstration!

All the recipes for the photographers!

The official recipe presented in a Haviland plate for the magazines!

The extravagant presentation at the party with freshly grated wasabi!

Thank you Dominique!

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
Dominique Corby on FACEBOOK

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Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

Le Cordon Bleu, Shizuoka

Shizuoka-raised Horie Farm Amagi Shamo Chicken Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 28, 2014 dragonlife Leave a comment

All the products used by Dominique Corby 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!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

Amagi Shamo chickens raised at Horie Farm are truly enormous and would you believe that their food includes locaｌ wasabi leaves and soy milk?

The organic vegetables grown at Nagomi Farm in Fujinomya City at the foot of Mount Fuji!

The wasabi grown by Maru Ichi farm in Utogi, Aoi Ku, Shizuoka City!

A very attentive audience who saw such products for the first time!

Naturally dominique demonstrated how to cut such a big chicken!

Not easy work!

Wasabi leaves were separated for later use!

The pieces of chicken were then put inside cooking vinyl bag for a sous-vide/vacuum low temperature cooking process with wasabi leaves and stems to impregnate the chicken with the wasabi flavor!

While the chicken was being processed Dominique prepared a gratin with spring onions and yellow zucchini!
Great cutting technique!

He made a point to cut all the vegetables by himself!

He first fried them with butter and olive oil before putting them inside an oven for a gratin!

The chicken which by then had been perfumed with wasabi was transferred to a fry pan for further cooking!

The chicken ready to be cut!

The chicken cooked to perfection!

Et voila!

Amagi Shamo Chicken cooked at low temprature with wasabi, new onions and yellow zucchini gratin!

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
Dominique Corby on FACEBOOK

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Beef, Le Cordon Bleu, Pork, Shizuoka, Shizuoka agricultural products

Shizuoka-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 25, 2014 dragonlife 3 Comments

All the products used by Dominique Corby 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!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!

Sweet potato chips had been prepared beforehand, too！

Wasabi leaves tempura were prepared during his demonstration!

As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!

Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!

Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!

He then proceeded to cut it into thin slices to compose a mille-feuille!

He confided that as beef was concerned it was a recipe he was experimenting for the very first time!

Deliberately slow and delicate work!

He then flattened each slice himself.

Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!

Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!

The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!

It was then fried on its edges to allow the meat to weld!

It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!

The beef was then cut into slices to appear as a mille-feuille!

Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!

The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!

The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!

Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!

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
Dominique Corby on FACEBOOK

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Dominique Corby, Le Cordon Bleu

Shizuoka-raised Amago Trout Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 21, 2014 dragonlife 1 Comment

All the products used by Dominique Corby 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!
Amago trout is a Red spotted masu trout in English and comes into two different sizes at Shimoyama Trout Farm in Shuzenji, Izu Peninsula, Shizuoka Prefecture!

The trout raised at Shimoyama Trout Farm are raised along wasabi water fields in Shuzenji, Izu peninsula in a totally organic environment!

Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

Dominique had conceived the recipe as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm!

He also used fresh wasabi directly sent by Maru Ichi Fram in Utogi, Shizuoka City, whose plants were awarded the best wasabi in Japan Prize last year!

An international class was admiring products they saw for the first time!

Dominique had even prepared a collection of photos of the wasabi fields in Utogi for them!

The ingredients!

Dominique first seasoned the fish very lightly.

He grated and prepared wasabi for the sauce and the garnish.

He prepared a cream with shungiku/spring chrysanthemums, komatsuna and wasabi to which he added fresh cream later!

He then rolled the amago trout in filtered flour to cook them in meuniere fashion with olive oil and butter!

The fish were then poeled/sauteed carefully!

More organic vegetables were used for the garnish including Japanese long leeks, green broccoli, red broccolini, wasabi stems, radishes and so on!

Et voila!
Shuzenji Amago Trout sauteed Meuniere with organic vegetables and wasabi stems, shungiku, komatsuna and wasabi cream!

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
Dominique Corby on FACEBOOK

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