#045 Yakumi
In this episode, we are joined by Chef Sato from the long-standing Chinese restaurant RAKUSUI in Kitashinchi, Osaka, to discuss the unsung heroes of the dining table: "Yakumi" (condiments and garnishes).
Professional dedication begins with the sharpness of a knife.
The secret to why the restaurant's garnishes taste so good unexpectedly lies in the chef's knife. Green onions carefully hand-cut with a sharp blade offer exceptional fragrance and appearance. The story of how Chef Sato was moved by the masterful technique he witnessed at his favorite restaurant is a must-listen.
Surprising preservation techniques to keep garnishes fresh and delicious.
We introduce specific techniques useful for home cooking, including how to prep chopped green onions. By adding "one specific step" after soaking them in water, you can prevent moisture and condensation during storage, keeping them crisp. Knowing this will surely make your daily cooking easier and more enjoyable.
An unstoppable deep love for garnishes.
Chef Sato even treasures the lemon served with karaage as a garnish. The hosts were all deeply impressed by his attitude of treating garnishes not as mere decorations, but as essential elements that complete a dish. There is much more to uncover, so please be sure to listen to the full episode.
* This summary is generated automatically by AI and may contain errors.