Kaiseki Master Chef Hiroo Nagahara and Award-Winning Chef Timothy Hollingsworth Take the Stage for a “Taste it Live!” Culinary Journey through Japan
LOS ANGELES, CA. (January 5, 2024)—The extraordinary flavors and diverse ingredients of Japan come to life in the hands of two culinary masters at the “Taste It Live!” chef demonstration. Taking place at The Winter Fancy Food Show 2024 from January 21 to 23, 2024, these highly accomplished chefs will make a live appearance to demonstrate classic and innovative dishes that elevate and delight the palate. Attendees will be entertained with a taste of the most coveted Japanese ingredients through the lens of these two esteemed and award-winning chefs.
Starting on Sunday, January 21, 2024 show attendees will have the opportunity to see Chef/Owner Timothy Hollingsworth of Otium in Los Angeles cooking live on the culinary stage. A French Laundry alum who held the role of Chef de Cuisine under Thomas Keller and Netflix “Final Table” winner, Hollingsworth has worked under culinary greats such as Alain Ducasse and Gordon Ramsay earning a James Beard Rising Star Chef of the Year in 2010. He brings a sophisticated yet adventurous eye and deft hand to the use of Japanese ingredients. Hollingsworth will impart his training in French cuisine combined with his passion for sustainable ingredients and rustic wood-fired cooking to the dishes presented at the Winter Fancy Food Show such as a Sautéed Hotate with caramelized endive and passionfruit emulsion.
Attendees will also have the unique opportunity to witness firsthand a master Kaiseki Chef, Hiroo Nagahara on Monday, January 22, 2024. Born and raised in Tokyo, Japan, Nagahara’s strong affinity and draw to the food industry started as a very young boy alongside his father who owned a seafood business in Japan. The young chef refined his culinary talents in Japan at revered restaurants such as the “World’s 50 Best” and 3-star Michelin kaiseki restaurant Kagurazaka-Ishikawa and Narisawa, as well as with Guy Savoy and Charlie Trotter in the US earning a Michelin-star at Charlie Trotter Bar in Las Vegas and competing on Iron Chef Showdown. Nagahara will take us through classic dishes such as Tsukurimono (Kombu-Jime), Agemono (Tempura Amadai), and Buri Shabu Shabu. to deliver a taste of tradition while also touching on innovation in Japanese cooking and how it has evolved in the US dining scene.
An emphasis on Japanese seafood, considered by top chefs across the globe as the preferred choice when sourcing seafood for their highly-awarded restaurants, the proteins for the “Taste it Live!” chef demonstration will highlight specialty fish from the nutrient rich waters surrounding Japan including Hotate (Japanese Scallops), Buri (Yellowtail), Tai (Japanese Sea Bream), and Amadai (Tilefish). Hotate is grown and harvested using sustainable cultivation in and around the regions of Hokkaido, Miyagi and the Mutsu Bay of Aomori prefecture. High in protein, this highly popular fish on menus throughout the world is prized for its succulent sweet taste, size and quality. Yellowtail, often found in the Sea of Japan, exemplifies the naming tradition in Japan known as “shusse-uo” (promoting fish). A younger yellowtail is referred to as Hamachi and the older mature Yellowtail is referred to as Buri. Each impart their own signature flavor profile with Hamachi having a soft and tender texture and Buri providing a more firm texture and fatty content.
Today, American consumers and diners are considering more diverse options when cooking and consuming seafood. Respected chefs such as Hollingsworth and Nagahara set the tone and palate, influencing culinary enthusiasts, home cooks and diners on how to prepare as well as enjoy some of the best tasting fish in the world. The Japan Pavilion at the Winter Fancy Food Show 2024 will showcase a sampling of the vast bounty of Japan’s fish species that will continue to broaden the American palate to new and exciting flavors and choices throughout the world.
Explore Japan’s Cuisine & Culture for the Ultimate Taste Experience (Booth #1627)
January 21, 2024 (Sunday) 11:00AM-01:00PM Timothy Hollingsworth
January 22, 2024 (Monday) 01:30PM-04:00PM Hiroo Nagahara
JETRO Japan Pavilion
https://www.jetro.go.jp/en/events/wffs2024.html
About the Specialty Food Association
The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $194 billion specialty food industry. Representing more than 3,000 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity. SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972. The SFA also produces the e-newsletter SFA News Daily, the Trendspotter Panel annual predictions and Fancy Food Show reports, the State of the Specialty Food Industry Report, Today's Specialty Food Consumer research, and the Spill & Dish podcast. Find out more online and connect with SFA on Facebook, X, Instagram, LinkedIn, and TikTok.
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About Japan External Trade Organization (JETRO)
JETRO, or the Japan External Trade Organization, is a government-related organization that works to promote mutual trade and investment between Japan and the rest of the world. Originally established in 1958 to promote Japanese exports abroad, JETRO's core focus in the 21st century has shifted toward promoting foreign direct investment into Japan and helping small to medium size Japanese firms maximize their global export potential.
Japan External Trade Organization (JETRO)
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