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Researcher Chef Rika Yukimasa Adds Western Twist to Authentic Japanese Cuisine

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ph_mainThe “California Roll” above was the innovative name twist  that made sushi familiar enough to American diners to give this then-exotic cuisine a chance.  It one of the first stories that Chef Rika Yukimasa playfully wrote about as one of her posts to introduce authentic Japanese cuisine to an international audience.

Screen Shot 2016-07-14 at 1.28.59 PMChef Rika will be appearing at THE TASTE LA (September 2-5) in a demo on Sunday at the show at Paramount Studio grounds.  (www.THETASTELA.com) Hosted by The Times Food staff and acclaimed chefs and bartenders, The Taste will transform the Paramount Pictures Studios backlot into the ultimate epicurean pop-up and block party over Labor Day weekend. Each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, spirits and seasonal cocktails.

  • Field to Fork – Hosted by Amy Scattergood, Times Food Editor, and Michael Cimarusti, Chef/Owner of Providence and Chef/Partner of Connie and Ted’s; Sept. 3rd, 11 a.m. to 2 p.m.
    Local flavors and seasonal ingredients inspire this day dedicated to California’s endless culinary possibilities. Scattergood will lead a conversation on the new artisan grain movement with Nan Kohler (Grist and Toll), Alex Weiser (Weiser Farms) and Roxana Jullapat (Friends and Family). Cimarusti, who advocates for sustainable seafood, will share his socially-conscious kitchen secrets during a live demo. Madcapra’s masters of produce-driven falafel, Sarah Hymanson and Sara Kramer, will team up for a vegetarian cooking how-to. Restaurants include Aqui es TexcocoDoomie’s Home Cookin’Jeni’s Splendid Ice CreamsKye’s MontanaL.A. Chapter and Salazar.

Yukimasa describes herself as a “cooking researcher” who uses her own original techniques to introduce cooking that everyone can enjoy.  Her goal is to introduce the Japanese food culture now drawing attention abroad.   To this end, Chef Rika has written books on such diverse themes as Japanese cuisine, home cooking, entertaining, and cakes and sweets.

A fluent speaker in English as well as Japanese,  Chef Rika  has published 49 food and lifestyle books, many of which are best sellers and translated into Korean and Chinese. Chef As  co-host of the show, Dining with the Chef, a signature lifestyle and cooking program on NHK WORLD TV, Chef Rika demonstrates easy original Japanese recipes and describes Japanese food culture.   She has also made available her own easy-to-make Japanese recipes on a website and in her videos (see below).

A native of Fukuoka, Japan, Chef Rika , Chef Rika also owns and operates a steakhouse in Ginza, Tokyo while taking her chef talents around the world.  A thoughtful restaurant owner and full-time cook, Yukimasa also offers alternative items and utensils that might be hard to obtain abroad for home preparation of Japanese-style food for cooks all over the world.

Below are links to the recipes she presented on the show as well as new seasonal ideas for the fall.

California roll trio (back-to-school) – https://www.nhk.or.jp/dwc/recent/2014/0901.html (BACK TO SCHOOL)

Grilled tofu with miso sauce (tailgate) – https://www.nhk.or.jp/dwc/recipes/detail/64.html (TAILGATING)

Edamame, tomato and mozzarella salad (back-to-school) – https://www.nhk.or.jp/dwc/recipes/detail/18.html (BACK TO SCHOOL)
Marinated Chicken with Soy Sauce & Wasabi (tailgate) – https://www.nhk.or.jp/dwc/recipes/detail/98.html (TAILGATING)
Fish-Free Hand Rolled Sushi – https://www.nhk.or.jp/dwc/recipes/detail/63.html (TAILGATING OR BACK TO SCHOOL)
Kushiage Deep Fried Skewers – https://www.nhk.or.jp/dwc/recent/2014/150223.html (TAILGATING/BBQ)

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