Re-posted from chamagraphy.com.
211E 43rd Street, New York, NY
The “Japanese Night Out for JET (The Japan Exchange and Teaching Programme)” monthly event took place at Soba Totto in Midtown on June 15th. The pre-fix dinner included an authentic Japanese appetizer platter, 3 types of sake sampling from Nanbu Bijin brewery, and hand-made soba. There were 7 kinds of items in the appetizer platter such as oyster ceviche, salmon roe with grated daikon radish, small white fish boiled in sweetened soy sauce, miso paste with buckwheat, fried eggplant, and edamame. They went so well with the selected sake from Nanbu Bijin; most fragrant Dai Ginjo, Special Junmai, and made with 100% malted rice All Koji. Soba was made by a master chef Mr. Kotani, that took about 30 min to make from mixing buckwheat flower with water, rolling the dough, and cutting them to thin strips. It was exciting to see the soba making performance while tasting the appetizers and sake, and I actually got to eat the just-made-soba in the end!
To see more photos of this event. visit…
６月１５日、JET* のメンバーが参加する「日本食の会」がミッドタウンにある人気の日本食「蕎麦 とっと」で開催された。ディナーのコースは、７種類の前菜の盛り合わせとともに、３種類の南部美人のお酒（大吟醸／特別純米／古酒のような味わいのオール 麹）、そしてメインの手打ち蕎麦。蕎麦の達人、コタニさんが参加者の目の前で蕎麦作りを披露。その打ちたてのお蕎麦をワサビが少し入ったつゆと一緒に。作 りたてのお蕎麦は、トッピングなしでそのままでも十分味があっておいしい！*語学指導等を行う外国青年招致事業