Chef Andy Matsuda to demonstarate sushi cooking at El Monte Library, Oct 20

Cultural News Email Daily   Cultural News is accepting advertisements of holiday gifts In November and December, people are looking for gifts in holiday seasons. Placing holiday gift advertisements in the November issue of Cultural News is the best way to reach enthusiasts of Japanese culture in Southern California. The November issue will be distributed from Nov. 10 after my lecture trip to Japan (Nov 2 - 10). The deadline for the advertisement is Thursday, October 28. For price list of the advertisement, check advertisement Shige Higashi, Publisher and Editor   Chef Andy Mstuda to demonstrate sushi cooking at El Monte Library, Oct 20, 5 PM   Cultural News, 2010 October Issue   Andy Matsuda's Sushi School Cutting board talk: A taste is not created, but born Chef Andy Matsuda of Sushi Chef Institute By Andy Matsuda   When I took three graduates of our school on a field trip to Japan this summer, I realized that all three graduates tried to recreate dishes that they had seen in the past. The visual presentation is one of the mostimportant essences of Japanese cuisine. But a taste is not created by a visual presentation.   A taste comes from the ingredients that a chef chooses for his recipe.  The secret of Japanese culinary technique is to learn about the real tastes of foods before you add any flavors. The more you know about thetastes of each food, the more you can create flavorful dishes.         From November 4 through November 6 at St. Helena in Napa Valley, Northern California, there will be a bigJapanese cuisine event. Under the theme of "Japan: Flavors of Culture," more than 60 leading chefs and other experts on Japanese cuisine will gather at the Worlds of Flavor Conference sponsored by the Culinary Institute of America.  C.I.A., as I call this school, is one of the best professional chef training schools in the U.S.   I will participate in this conference as a volunteer to help chefs and experts from Japan.   My sushi demonstration at the public libraries are becoming very popular. I am receiving requests for sushi demonstrations from following libraries:   Oct 20, 5 pm at El Monte Library, 3224 Tyler Ave, El Monte, CA 91731, (626) 444-9506 Nov 13, 1 pm at West Covina Library, 1601 West Covina Parkway, West Covina, CA 91790, (626) 962-3541 Nov 27, 1 pm at Compton Library, 240 West Compton Blvd, Compton, CA 90220, (310) 637-0202 Dec 4, 2 pm at Lennox Library; Dec 11, 1 pm at Graham Library Jan 22, 1 pm at Hollydale Library Feb 26, 1 pm at La Canada Flintridge Library Mar 26, 1 pm at Norwalk Library Apr 30, 1 pm at San Gabriel Library May 7, 1 pm at San Fernando Library May 21, 1 pm at Willowbrook Library May 28, 2 pm at Carson Regional Library     Andy Matsuda is the founder and the chief instructor of Sushi Chef Institute in Los Angeles. For more information, visit www.sushischool.net or www.facebook.com/andy.matsuda.

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