Chad Clift is the founder and head chef of a Japanese restaurant in
Seattle called Futoji Aji. He is constantly looking for new ways to wow
his customers with his spin on new and traditional Japanese dishes.
Clift first drew and interest in Japanese cooking when his father, who
is from Japan, taught him how to cook at home using traditional Japanese
ingredients and methods. Over time, he discovered a talent for Japanese
cooking that his mother, a local small business owner, helped him
refine into a business model. He gathered experience at the Oregon
Culinary Institute and later at a Thai restaurant in San Francisco,
where he worked as an apprentice. He returned to Seattle to open his own
Japanese restaurant and serve his dishes to his community.
Chad Clift encourages everyone to cook at home, at least when they’re not dining at his restaurant, that is. He learned how to
be an excellent chef and how to start a career in cooking at home and he
encourages anyone else to do the same if they are passionate about
cooking. He especially encourages people to try Japanese dishes in their
homes to create new experiences and tastes for themselves. In order
cook Japanese food at home the right way, you have to find the right
ingredients. Here are three essential ingredients to excellent Japanese
food in your own kitchen:
Chad Clift encourages everyone to cook at home, at least when they’re not dining at his restaurant, that is. He learned how to
be an excellent chef and how to start a career in cooking at home and he
encourages anyone else to do the same if they are passionate about
cooking. He especially encourages people to try Japanese dishes in their
homes to create new experiences and tastes for themselves. In order
cook Japanese food at home the right way, you have to find the right
ingredients. Here are three essential ingredients to excellent Japanese
food in your own kitchen:- Mirin. This is an essential condiment used in many Japanese dishes for any reasons. Chad Clift learned early in his life cooking with his dad that Mirin can be used to sweeten dishes, cut down the smell of fish dishes and to give some vegetables their signature shiny appearance. Mirin is a kind of rice wine similar to sake, but with much less alcohol content. It’s about 50% sugar.
- Fish stock powder. Hon Dashi, or fish stock powder is used in almost every Japanese meal much in the same way that chicken stock is used in many Western dishes. It adds a subtle flavor to many dishes. Think of miso soup. That dish is made with Hon Dashi, water, and fish stock alone. Almost all Japanese dishes call for Hon Dashi in one quantity or form or another. Make sure you stock up on this if you’re planning on cooking many Japanese meals.
- Japanese mayonnaise. Chad Clift says that you should be very careful about using mayonnaise in any Japanese dish, and to never think that Western mayonnaise is the same as Japanese mayonnaise. Japanese mayonnaise is nothing like Western mayonnaise made with eggs and has a spicy kick to it that makes it perfect for use in curries and the popular Japanese dish, Ebi mayo.
