Born into a family of chefs that holds home cooking in the highest regard, Yuko Furuya is a consummate Japanese cook who learnt the ropes from her mother and well-respected chef, Satoko Furuya. The owner and chef of Kenrantei, an intimate and exclusive, by-appointment only restaurant in Kobe, Yuko is also a licensed fugu (puffer fish) chef and teaches at the Satoko and Yuko Cooking Salon. A passionate advocate of home cooking, Yuko makes and ages artisanal, small batch products with no preservatives and no additives, such as the Kenrantei ponzu sauce and the umami Kenrantei Taretsuyu soy sauce, both available at Culina at COMO Dempsey.
Both naturally matured Japanese seasonings, the Kenrantei Ponzu is produced with high quality Sudachi (Japanese citrus juice) from the Tokushima prefecture, Japanese Kelp from the Southern part of Hokkaido, as well as dried bonito. The Kenrantei Umami Taretsuyu soy sauce uses the same premium base of Japanese Kelp and dried bonito.
On 10th July 2019, Yuko will present and showcase three specially curated home cooked dishes: Hokkaido Clams with Vinegared White Miso, Seared Beef Tataki with Ponzu, and Grilled Asparagus in Bonito-Flavoured Soy Sauce.
For enquiries or to register for this demo cooking and tasting session, please email rsvp@culina.com.sg or call 6854 6168 by 9th July, Tuesday. Limited spaces are available.