Hoto is udon noodles in miso soup with vegetables, such as pumpkin. In Yamanashi, we have a popular regional dish called Hoto. In Sydney, I can’t make the black Torofie as we don’t have enough time to prepare it for 250 guests but instead, I would like to make pasta which has some elements of my home prefecture, Yamanashi. I was so nervous and blanked out that I made black pasta.
I blended chocolate into the dough and made black Torofie. The most unforgettable one is the Torofie (a short, thin, twisted pasta) I made from scratch for my first face-off on Iron Chef. What's the most interesting pasta you have created on Iron Chef? Only chefs with the passion can make the most of each ingredient and even reveal the hidden potential of it. But the difference between an ordinary cook and us is whether you have that passion or not. If you have good ingredients, almost anyone can cook a delicious dish. I think caring for both your guests and food ingredients sincerely and trying to cook better each time is important. Ingredients 2 lobster tails 2 tablespoons unsalted butter (divided) 1/4 teaspoon salt (or to taste) 1 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon smoked paprika 1 cup water US Customary Cook Mode Prevent your screen from going dark Instructions Add trivet to the inner pot and add the water. Being on the show was a great experience for me and I am so grateful for the opportunity and support I have got. Seeing how happy they are to see me makes me humble and thankful. I have lots of fans and most of them are older ladies. Ghosts of Holiday Ingredients Past: With Alton Brown, Mark Dacascos, Kevin Brauch, Karine Bakhoum. Even after 20 years, people recognise me on the street. Being on the show was big publicity without a doubt and that made me and my restaurant more well-known. When I started on the show, I was 63 years old. How has life changed for you after Iron Chef? Cheese and miso are both fermented food so they go well with each other. Maybe I was the first one to start using cheese for miso soups, like, 30 or 40 years ago. What is your secret weapon in the kitchen?Īctually, for me, cheese is a special ingredient. I keep thinking, what I can do to satisfy Australian guests who have a discriminating palate? I would like to use Australian ingredients and Japanese fermented food, which is very important in Japanese cuisine, such as miso, soy sauce and sake, to create a joint dish between Australia and Japan. I would call this ‘the world’s first wan-mori –zensai (appetiser served in a Japanese bowl)’.Įverything I had in Sydney is delicious. For my dish, I will create a one-bowl appetiser dish, using seven Australian local ingredients and mixing them with Japanese miso. I like them because not only do they play an important part in Japanese cuisine but they also give guests a nice aroma and a bit of surprise ‘wow’ element when they open the lid. I brought Japanese bowls from Japan for the dinner. This is apparently the last ever time you will cook outside Japan.
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