Join local food influencer and writer Kelli Shiroma Braiotta as she discovers culinary diplomacy with Chef Makino. Chef Yuuta Makino, the Resident Chef of the Consulate General of Japan in Honolulu, showcases locally-sourced ingredients from the islands of Hawaii prepared in Japanese-style in an original dish that’s sure to delight and surprise.
“Food as Art” offers a crash course on Japanese-style plating and presentation using unusual ingredients in a popular Japanese treat: parfait!
Chef Makino’s three key components of plating a Japanese-style parfait:
1. Make it colorful. Contrasting colors are a great way to add depth.
2. Play with textures to give an element of surprise
3. Add seasonal touches
The Sakura parfait features:
– Maguro (Ahi Tuna)
– Abalone from Kona
– Ponzu Jelly
– Grated Daikon
– Shiso Leaves
– Myoga Ginger
– Ponzu Sorbet
– Tofu Mousse
– Sakura Salt Powder
About Japan Food Journey:
If you love Japan and Japanese Food, join us on this culinary journey from our Consulate in Hawaii! Japan Food Journey is a series based in Honolulu, Hawaii, that offers a chance to get up close and personal with a Japanese Chef as he experiments with the ingredients of Hawaii using Japanese techniques in exchange for an assessment by local food critics and foodie influencers.