Sushi Club with Chef Kazato

Hey everybody!  Come and meet my new friend!  Haha...

This is a very nice sashimi spread that was made by Chef Masayoshi Kazato from Chiba, Japan.  He was here in Houston last week to celebrate the 40th Anniversary of Chiba and Houston sister cities relations.  Did you know that Chiba, Japan is Houston's sister city?  Yeah, this is the first time I heard about it too.

What that means is that this is a cross promotion of people, diplomacy, culture, and idea exchanges between cities.  And Chef Kazato is an ambassador for the program.  Lucky for the Houston Sushi Club members, we got to meet the master and see his presentation.  If you want more detail on his presentation, Houston Press has a pretty good article about it.

Look at his proud work!!! 

He's a master in his own right, he is a master sushi chef, cooking since 1969.  And he was even one of the judges for TV cooking shows all around the world.  Since he's been an ambassador, he had travelled all over Europe and now US.

I was lucky enough to have a chance to sit down with him, and here's part of the interview, read on!

He wrote these menu for each of the guest at the dinner with his calligraphy set.   I did ask what Chef Kazato brings with him when he travels.  He said that he takes his knives and calligraphy set.  What a lucky piece of souvenir for those who attended.

I asked aside from traveling, making sushi for people to enjoy and calligraphy, what other activities he enjoys.  He said that he likes to paint and draw.  As a matter of fact, sake companies have asked him to draw and write for their sake labels.  That's quite a talent.

Shrimp Tempura & Teriyaki Chicken

This is actually Chef Kazato's first time in Texas, and he was able to come here and meet with sushi chefs and sushi restaurant owners in Houston.   He was greatful to have made friends and talk shop with chefs here.

I was asking Chef Kazato what he thought of the sushi in United States.  He was mentioning that he sees a lot of Japanese fusion in United States.  He followed up that, and that's suitable for the country.  Sushi made here suitable for consumers here.  I was thinking, it's like Chinese food, you have the real authentic Chinese food but not necessary the taste for the American taste buds.  So in order to survive in business, the chefs have to adapt.

Super awesome salmon, when you put it in your mouth, it melts like butter!  That's what all sushi should be! 

Chef Kazato was teaching us that when you eat sushi, the rice should not be packed densely.  It should be hallow inside, like a dome.  It really helps with the food not falling apart.  So when you pop it into your mouth, everything (rice and fish) all spread across your taste buds. 

Beautiful plate of sushi! 

One point that Chef Kazato really want to get across is that sushi chefs all over should use vinegar when they're making sushi.  More and more, he sees chefs using plastic gloves without washing hand before hand, and the glove is very dirty after handling different things.  Some times people think because they have gloves on, and they think it's clean.  It's not any better than when someone that doesn't wear gloves and don't wash their hands and cross contaminate.

He reiterated that when you put vinegar on your hands, not a lot, just a dab, it helped disinfectant your hand.  Of course, that helps bring out the taste of the rice and make it easier to work with.  If you ever try making sushi yourself, you would realize that the rice gets sticky quickly, and if you dab a bit of vinegar on your hands, it helps unstick, bring out flavors, and now you know, also disinfectant. 

We had: seared salmon with chili oil, scallop, white fish, snapper, seared salmon with miso on top, and of course tuna

I understand they took Chef Kazato to try Tex-Mex, and I was asking what he thought of it.  He was very polite to say it's good.  That is definitely different than Japanese food that is more clean and straightforward in terms of your taste buds.

Here we have Houston Roll and Crunchy Eel roll

On this visit, he was given an honorary citizen of Houston from the Mayor's office.  So Chef Kazato definitely feel like he can come back.  I think Houston left an impression where he definitely wants to come back and visit.

This is Kapachi Sashimi

I asked if Chef Kazato has any other favorite food, and with his travel experience must have tried alot of different cuisine.  The Chef answers: he is open to all food, and as long as the Master making that cuisine, any food is good; no matter where you are.

I whole-heartedly concur... any food made by the master of that art, is bound to be delicious and great... ahh, only to be so lucky!

For dessert, Kubo restaurant gave each of the guest a slice of Green Tea Tiramisu 

The purpose of Chef Kazato's purpose is really to promote fishery and agriculture industries of Chiba, Japan.  Basically, the food, agriculture and fishery program asked Chef Kazato to promote food, hygiene and food culture of Chiba and Japan.  I think there's no better way to connect people by promoting food.  

Chef mentioned that he usually does a 2 hour presentation, which teach the origin of sushi, how in the old days without refrigeration, and how to preserve the food without it going spoiled. 

Chef Kazato showed off his knife skills.  He peeled a daikon the long way and paper thin.  Then he cut them into little stripes and next thing you know it turned into a beautiful mum with carrots in the center. So neat!

My pal Joanne noticed the inscription on Chef Kazato's knife covers, and was asking what it said.  The shorter one said (loosely translated): The knife can cut thru alot of things, and the knife user (a cook) must understands it.  And knowing the intention/purpose towards your cooking.  Basically: one must respect one's tool by understanding and do things with purpose with good outcome.

The longer one loosely translated: With years and years of history, when I am young I did not notice much, but only until I have experience, I understand and see things I didn't notice before.  Things I did not feel when I was young, I now feel as I grew older.  And now, the fact that I am alive with God's grace, I am truly thankful. 

Chef Kazato continues: When you're young there are so much you don't understand  and you don't see or understand other people's heart.  As you grow older, you started to understand and at the same time, the fact that you're feeling you are allowed to live and he's very thankful for that.

This event and Chef Kazato was brought here by JETRO (Japanese External Trade Organization) which promotes mutual trade and investments between Japan and US.  Also co-sponsored by Chiba Foodstuff Exportation. Thank you Carl from Houston Sushi Club for inviting members to this event.  Thank you to Susan from JETRO for translating, and thank you to Kubo for hosting the event.

To learn about ~

JETRO: http://www.jetro.org/

Chiba Foodstuff: http://www.chibafoods-export.jp/

Houston Sushi Club: http://houston-sushi.com/

Kubo Restaurant: http://www.kubos-sushi.com/