#Yuji Haraguchi

[slag0000]

2年ぶりのSilent Collusion、今回も7月8日のフライングティーポットに続き、マレスケさんのお店でやります。マレスケさんのお店ではお客さんが参加可能なアフターセッション有りというスタイルでやることも少なくないようで、今回、初めてそういう形でやって見ることにしました。物は試しに、ということで。どうなりますでしょうか。 ●2023-07-09(sun) 武蔵境 810 OUTFIT café "Silent Collusion"

act: 神戸智浩(g) 高橋直康(b) 原口裕司(dr) from 大阪

open 14:00 / start 15:00 charge 2000yen(+d)+投げ銭 ※セッション有り

[unexamineddoodle]

●Silent Collusion - Silent Collusion II (2020) 1. Fake 2. Spider Web release date: August 6th, 2020 release style: Digital performance: Tomohiro Kanbe(electric guitar), Naoyasu Takahashi(electric bass), Yuji Haraguchi(drums) recorded at Cafe Flying Teapot recorded, mastered, artwork: Naoyasu Takahashi UNDO-0021 unexamined doodle record https://unexamineddoodle.tumblr.com/ © 2020 Silent Collusion Digital album is available on bandcamp. https://unexamineddoodle.bandcamp.com/album/silent-collusion-ii

[idleminds]

here other questions related to jdramas because I love your recommendations - Best 2nd female lead - Best friendship - favorite 2nd lead couple - a jdrama that you'd recommend me anyone

Best second female leads: - Mikuri's aunt, Tsuchiya Yuri in Nigehaji (my sister loved her) - Shoji Yuko in Unnatural - Haraguchi Ritsu in Chugakusei Nikki

Best friendships: - Sakurai Hiromi and Suzuki Kaito in Beach Boys - Tada and Gyoten in Mahoro Ekimae Bangaichi - Shimodaira Konosuke and Harashima Shuichiro in Konna Koi no Hanashi - The boys in Hana Kimi - The quartet in Quartet - The delinquent girls in Lipstick - The housewives in Okusama wa, Toriatsukai Chuui - Master and the patrons in Shinya Shokudo A lot of 90s and early 2000s jdramas are about a group of friends who struggle through life. Sakamoto Yuji and Okada Yoshikazu basically write the best dramas about friendship/ found family imo.

As for my favorite second lead couples, I don't think I have any. And I can't choose just one jdrama to rec to anyone haha.

[longlistshort]

Japan is America at Fergus McCaffrey gallery in Chelsea "explores the complex artistic networks that informed avant-garde art in Japan and America between 1952 and 1985. Starting with the well-documented emergence of “American-Style Painting” that ran parallel to the Americanization of Japan in the 1950s, Japan Is America endeavors to illustrate the path and conditions from Japanese surrender in 1945 to that country's putative cultural take-over of the United States some forty years later".

Artists in the show include: Yuji Agematsu, Ruth Asawa, James Lee Byars, John Cage, Joe Goode, Sam Francis, Marcia Hafif, Noriyuki Haraguchi, Tatsuo Ikeda, Shigeo Ishii, Ishiuchi Miyako, Jasper Johns, Alison Knowles, Nobuaki Kojima, Tomio Miki, Sadamasa Motonaga, Hiroshi Nakamura, Natsuyuki Nakanishi, Senga Nengudi, Yoko Ono, Ken Price, Robert Rauschenberg, Ed Ruscha, Richard Serra, Ushio Shinohara, Fujiko Shiraga, Kazuo Shiraga, Jiro Takamatsu, Anne Truitt, and Toshio Yoshida.

This exhibition closes 1/18/20.

[largemouthbassnation]

How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna ... source

[soniaaristo]

Yuji Haraguchi: Changing the gourmet rules

Yuji Haraguchi: Changing the gourmet rules

From making fish-based ramen to serving Japanese lunch as breakfast in the U.S., chef Yuji Haraguchi likes to break with convention.

Vía Life – The Japan Times https://ift.tt/2SvUO7R

[kiki-valentine]

Okonomi. Williamsburg, New York.

Okonomi is a small restaurant with just twelve seats and serves meals which adhere to the rule of kaiseki: serving a variety of little dishes at once. Chef Yuji Haraguchi’s prepares food aligned to his philosophy, “a cuisine that’s good for you and for the environment is one that honors its ingredients.”

[jculture-en]

9-seat Kyoto-style sushi spot opens in South Williamsburg

#Washoku #Sushi [Brooklyn Eagle]Yuji Haraguchi, Williamsburg sushi restaurant owner, has recently opened his third restaurant Okozushi, a tiny spot that only seats nine at full capacity. Haraguchi, who also owns a seafood market that offers cooking classes focused on using wild seafood …

[mgjansen81]

How to Break Down a Whole Tuna

New Post has been published on https://makesomethingtasty.com/how-to-break-down-a-whole-tuna/

How to Break Down a Whole Tuna

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Here’s another in Bon Appetit magazine’s Beatiful Butchery series, this time focusing on how to butcher and break down a whole tuna, including how to fillet tuna. 

Our guide for this edition is butcher and fish market owner Yuji Haraguchi. He sets about the tuna using five different knives, breaking down the colossal fish into all the cuts of fish you see at sushi restaurants. 

It’s a long video, clocking in at around 20 minutes, but even if you’re not going to be needing to break down a whole tuna any time soon, as with all the videos in the series, it’s fascinating to find out where all the different cuts come from on the animal. Plus, you get to watch some pretty excellent knife skills. 

The other videos in the series are dedicated to beef, lamb and pork. 

Follow Fine Dining Lovers on Facebook

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[slag0000]

先日、原口くんから連絡がありまして、少し先ですが、さっそく。今回も少なくとも2日はやろうということで、どちらも決まっているのですがまずはこちら。昨年はできなかったので、2年ぶりになりますがとても楽しみにしてます。 ●2023-07-08(sat) 江古田 Cafe Flying Teapot "Silent Collusion" act: 神戸智浩(g) 高橋直康(b) 原口裕司(dr) from 大阪 open 19:00 / start 19:30 charge 2000yen(+1d)

[unexamineddoodle]

●Silent Collusion - Silent Collusion I (2020) 1. Crossing 2. Ambush release date: August 6th, 2020 release style: Digital performance: Tomohiro Kanbe(electric guitar), Naoyasu Takahashi(electric bass), Yuji Haraguchi(drums) recorded at 810 OUTFIT café recorded, mastered, artwork: Naoyasu Takahashi UNDO-0020 unexamined doodle record https://unexamineddoodle.tumblr.com/ © 2020 Silent Collusion Digital album is available on bandcamp. https://unexamineddoodle.bandcamp.com/album/silent-collusion-i

[nielsencooking-blog]

How to Break Down a Whole Tuna

New Post has been published on http://nielsencooking.com/how-to-break-down-a-whole-tuna/

How to Break Down a Whole Tuna

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Here’s another in Bon Appetit magazine’s Beatiful Butchery series, this time focusing on how to butcher and break down a whole tuna, including how to fillet tuna. 

Our guide for this edition is butcher and fish market owner Yuji Haraguchi. He sets about the tuna using five different knives, breaking down the colossal fish into all the cuts of fish you see at sushi restaurants. 

It’s a long video, clocking in at around 20 minutes, but even if you’re not going to be needing to break down a whole tuna any time soon, as with all the videos in the series, it’s fascinating to find out where all the different cuts come from on the animal. Plus, you get to watch some pretty excellent knife skills. 

The other videos in the series are dedicated to beef, lamb and pork. 

Follow Fine Dining Lovers on Facebook

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[sloan01]

New Post has been published on http://www.cooksutopia.com/how-to-break-down-a-whole-tuna/

How to Break Down a Whole Tuna

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Here’s another in Bon Appetit magazine’s Beatiful Butchery series, this time focusing on how to butcher and break down a whole tuna, including how to fillet tuna. 

Our guide for this edition is butcher and fish market owner Yuji Haraguchi. He sets about the tuna using five different knives, breaking down the colossal fish into all the cuts of fish you see at sushi restaurants. 

It’s a long video, clocking in at around 20 minutes, but even if you’re not going to be needing to break down a whole tuna any time soon, as with all the videos in the series, it’s fascinating to find out where all the different cuts come from on the animal. Plus, you get to watch some pretty excellent knife skills. 

The other videos in the series are dedicated to beef, lamb and pork. 

Follow Fine Dining Lovers on Facebook

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[onixradio887fm-blog1]

Koki Yuji Haraguchi menerapkan prinsip "Mottainai" - konsep antimubazir Jepang untuk menghindari limbah - di restorannya di New York yang berusaha membuang sesedikit mungkin. Haraguchi, yang beremigrasi dari Jepang ke Amerika Serikat pada 2007, membeli ikan di pasar lokal dan menggunakan dagingnya di restoran Okonomi milik dia untuk menu sarapan dan makan siang. "Setelah bekerja di industri perikanan selama bertahun-tahun, saya baru menyadari bahwa ada begitu banyak bagian ikan yang tidak dimanfaatkan, kebanyakan kepala dan tulang," kata Haraguchi, yang membuka restoran dengan 12 tempat duduk di wilayah Brooklyn, New York pada Mei 2014. "Saya melihatnya setiap hari, dan saya ingin menemukan cara untuk memanfaatkan bagian ikan yang kurang dipakai dan juga spesies ikan yang kurang dimanfaatkan." Di Okonomi, para koki merebus kepala dan tulang ikan untuk kuah ramen, yang mereka sajikan sebagai menu makan malam saat restoran tersebut bertransformasi menjadi Yuji Ramen dengan menu ala carte ramen seafood. Setelah menyajikan 69 menu sarapan dan 59 mangkuk ramen untuk sekitar 130 orang dalam beberapa hari terakhir, hanya ada satu kantung sampah yang dibuang saat restoran ditutup, kata Haraguchi seperti dikutip Reuters. Menurut Haraguchi, hanya kurang dari sepersepuluh makanan di Okonomi / Yuji Ramen yang berakhir di tempat sampah. Badan Perlindungan Lingkungan Amerika Serikat menyatakan makanan mendominasi tempat pembuangan sampah ketimbang bahan lainnya. Makanan meliputi seperlima sampah di Amerika Serikat. "Apa pun bahan masuk, kami berusaha menyajikannya," kata Haraguchi, menambahkan bahwa dia menghindari menimbun makanan dan mencampur menu secara teratur agar konsumen tetap puas. "Makanannya jelas luar biasa, segar, dan tanpa cela," kata Brigitte Hamadey, seorang pelanggan di restoran tersebut seperti dilansir Reuters. "Tapi juga filosofi bahwa mereka menggunakan semua bagian makanan selama makan siang mereka menyiapkan ikan sempurna, kemudian mereka menggunakan tulang ikan itu untuk membuat ramen yang disajikan jadi menu makan malam." Sumber: http://antaranews.com

[newshourbd]

Japanese restaurant in New York limits waste

Japanese restaurant in #NewYork limits waste

News Hour:

Chef Yuji Haraguchi serves and stands by “Mottainai” – the Japanese concept of avoiding waste – and makes it known at his restaurant in New York by throwing away as little as possible.

Haraguchi, who emigrated from Japan to the United States in 2007, purchases his fish locally and uses the meat at his walk-in only restaurant, Okonomi, for breakfast and lunch, reports Reuters.

“After…

[soniaaristo]

Yuji Haraguchi: Changing the gourmet rules

Yuji Haraguchi: Changing the gourmet rules

https://ift.tt/eA8V8J From making fish-based ramen to serving Japanese lunch as breakfast in the U.S., chef Yuji Haraguchi likes to break with convention.

Vía https://ift.tt/2SvUO7R