Japanese Cuisine at Chicago Gourmet
Iron Chef Morimoto on Stage and Talks on
the Right Way of Eating Sushi
• This year, 56 exhibitors opened booths and introduced their food, beverages, and services. Under the Gourmet Tasting Pavilions, food was served by 170 restaurants with special themes such as Supreme Lobster & Seafood Co., Gardens of the Galaxy Veggie, and Keeping up with the Konfections Dessert.
• Under the four Great Lawn Tasting Tents, 77 groups and organizations introduced numerous bottles of wine, whisky, spirits, and more. JETRO (Japan External Trade Organization) Chicago introduced some varieties of Japanese sake under the tents.
• Japan Pavilion was opened by the Consulate General of Japan in Chicago in conjunction with some Japanese companies to introduce Japanese cuisine, bottles of sake, culture, sightseeing spots, and more. This year the size of Japan Pavilion was tripled.
• In the Japan Pavilion, seven Japanese restaurants introduced
Japanese cuisine. They were:
• Under the Japan Pavilion, two Japanese Sake Distributors
introduced bottles of sake.
• Japan Airlines (JAL) offered a roundtrip ticket to Japan if a visitor uploads his or her photo taken in front of Japan Pavilion on Instagram.
• All visitors to Japan Pavilion were treated by samples: Hi-Chew from Morinaga, Ponzu and Gluten-free soy sauce from Kikkoman, and Matcha Green Tea from Itoen.
Iron Chef Morimoto
• On the Main Stage and Culinary Stage, cooking demonstrations were held by about 40 famous chefs all of the days. This year, world-famous Iron Chef Masaharu Matsumoto demonstrated tuna cutting into sushi or sashimi pieces.
• Chef Morimoto stood in front of a 130-pound tuna and
explained how to examine the quality of a tuna.
• Tuna is quite expensive, but restaurant-quality meat
is only 60% to 70% of a tuna. That’s why sushi or sashimi is expensive.
• While Morimoto was talking, he threw a small piece of tuna meat to the audience to entertain everyone there.
• He cut the tuna into oo-tro (belly of tuna with a high fat content), chu-tro (medium fatty tuna) and red meat in about 20 minutes. He advised the audience how to eat sushi or sashimi, saying, “Don’t mix wasabi with soy sauce.” A piece of sushi already has wasabi between topping and rice, so putting a little soy sauce on the topping is good enough. Importantly, don’t soak sushi rice into soy sauce. The right way to eat sushi is in one bite.
• Chef Masaharu Morimoto came to the U.S. in 1985 after
he had years of training in Japan. He paved the way for his future with
his originality and ingenuity, and now he has 16 Morimoto brand restaurants
in New York, Philadelphia, Las Vegas, Hawaii, India, Dubai, Qatar, Maui,
Tokyo and other places.
Chicago Gourmet visitors gather at Japan Pavilion to enjoy colorful presentation of “Shrimp Tempura Poe” served by Naoki Sushi.
Buta no Kakuni served by Arami Restaurant
Yoshi’s Café prepares smoked wagyu with wasabi and ringo sauce.
Tokiwagyu served by Yoshi’s Café
Iron Chef Masaharu Morimoto performs 130 bound tuna cutting on the main stage.