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Morimoto demonstrates how much wasabi is perfect for a single piece of sashimi
Napa Valley is a weird place. It's kind of demure, with rolling hills blanketed in low rows of lush vineyards, but also kind of action central, as the chances are high that the person cooking your food or pouring your wine is at the top of the industry. Recently we ventured into kitchens, cellars and wineries (all accessible to you, too) in search of the extraordinarly yummy, which really is the norm in Napa.
Contrary to popular opinion, Napa's not only about the wine. Sure, that's a lot of the attraction, but you've got to eat something at some point to keep the drinking and drink appreciation going. That's where restaurants like Morimoto Napa come into play.
As the Flavor! Napa Valley festival only allows chefs with Napa restaurants to participate, Iron Chef Masaharu Morimoto took the opportunity to share the basics of precision sushi preparation.
Even if you're better at ordering in than turning out beautiful rolls, Morimoto has some tips. In addition to the fun fact that sushi is actually finger food (though chopsticks are of course plenty fine), he's shared with us his four laws of eating sushi. Take notes if you're Japan-bound!