Chef Ben Ford has had a three-decade-long career working alongside several of the biggest culinary names at some of the most established restaurants in the United States and has performed diplomatic missions for the U.S. Department of State. As a volunteer for the L.A. Mission, the renowned chef feeds 5,000 homeless on Christmas Eve each year. His restaurant, Ford’s Filling Station, located in the Delta Terminal at Los Angeles Airport and in the JW Marriott at L.A. Live in downtown Los Angeles, is based on the fundamentals of teaching, cooking and foraging, and was awarded the prestigious Cochon555 prize. All of this without relying on the Hollywood fame of his father Harrison Ford. Tokyo Journal Executive Editor Anthony Al-Jamie spoke to Ben Ford about his career and projects.
The complete article can be found in Issue #275 of the Tokyo Journal. Click here to order from Amazon.
I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.
Pocky has been a household name and a favorite chocolate confectionary for years in Asia, but how is it faring across the Pacific? Tokyo Journal’s editorial team visited with President Shunsuke Nakai at Ezaki Glico USA headquarters to find out.
Ingredients:
• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin
This is the fifth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading Co., Inc. and the man who coined the phrase “sushi bar.”
Chef, TV host and author Anthony Bourdain began his culinary career as a dishwasher and worked his way up to line cook, sous chef and chef in New York restaurant kitchens. Rave reviews for his 1997 article “Don’t Eat Before Reading This,” published in the “New Yorker,” helped spawn his New York Times bestselling memoir “Kitchen Confidential: Adventures in the Culinary Underbelly” in 2000. Instant fame launched the Culinary Institute of America graduate’s career from executive chef at Brasserie Les Halles to television host of “A Cook’s Tour,” and two Emmy-winning programs: “Anthony Bourdain: No Reservations” and CNN’s “Parts Unknown.” These programs have allowed Bourdain to swap New York kitchens for worldwide culinary adventures, as local hosts introduce him to their culture and cuisine. Tokyo Journal Executive Editor Anthony Al-Jamie spoke with Anthony Bourdain to find out how he went from small fry in the Big Apple to the big cheese on television’s top news, food and travel channels.
This is the fourth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading and the man who coined the phrase “sushi bar.”
Ingredients:
• 200g of joshinko (fine rice flour)
• 20g sugar
• 200cc warm water (adjust the amount depending on the humidity)
