Wasabi Japanese Restaurant’s chef on the best way to cook rice
AUGUST 20, 2014 LAST UPDATED: WEDNESDAY, AUGUST 20, 2014, 1:21 AM
THE RECORD
Kazuhiko Takahashi
JENNIFER BROWN / SPECIAL TO THE RECORD
Kazuhiko Takahashi
Wasabi Japanese Restaurant, Ridgewood
Kazuhiko Takahashi, chef and owner of Wasabi, the three-star Japanese restaurant in Ridgewood, never went to culinary school. All of his training has been hands-on. “I always liked cooking,” he says.
The 55-year-old Paramus resident began working in restaurants in his native Japan, but took some time off to join the merchant marine; he was stationed in Algeria. But then budget cuts led to layoffs, and after working at some more Japanese restaurants, in 1985 he decided to come to America.
He worked as executive chef of East Japanese Restaurant in Manhattan for five years, then 10 years for East in Teaneck before striking out on his own. Here, he discusses the best way to cook rice, the best rice to buy and why the Japanese are thin and Americans aren’t.
What American diners do not know about Japanese cuisine: The Japanese do not add many ingredients in their dishes; they don’t smother their dishes in sauces.
The best introduction to Japanese food is: Sushi or tempura. Many Americans order California rolls. But for real Japanese food, we do this dish called nyzakana, fish that we boil in a soy-flavored sauce for many hours. The fish crumbles in the pot. You get all the fish flavors. You can get it here if you request it.
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