YUKI Fermenstationlab

17/05/2023

I appreciate my life by them

No one knows the truth about how live cattle are processed for meat.

10 years ago, I found it a very rewarding job. I go to work, kill the animals, break them down.
Then we eat it.
The meat is free of chemicals and preservatives.

The biggest problem is that nobody knows where the food comes from.

No one wants to think about the process. In this day and age, food is always readily available.

I cook with gratitude every day

16/05/2023

Cooking is not only food, but also entertainment to create the presentation.

12/06/2022

Easy Persimmon Vinegar

02/04/2022

Autumn appetiser plate

*Tasmanian oyster tosazu jelly with salmon caviar
*Lotus roots yuzu shiso vinegar
*Carrot daikon radish namasu
*Koji cured Beef sirloin tataki, garlic balsamic sauce and yuzu kosho
*Sesame tofu with Tasmanian fresh wasabi

25/03/2022

Cream bottarga spaghetti

[Sauce]
*garlic minced
*onion minced
*eggplant diced
*EVO
*oyster sauce
*white dashi
*butter
*pure cream
*bottarga
*rocket
*BP
*beef bone broth powder

Asian umami bomb spaghetti 😋

12/09/2021

I create a dish with fermented seasoning which following　traditional Japanese cooking.

It's sometimes hard to get proper and real one.
A fine plate needs authentic Japanese seasoning

*Soy sauce
*Mirin
*Sake
*Rice vinegar
*Miso
*Mandarin sour
*Kamquat lemonade wine
*Kombucha
*Ume plum
*Olive
*Distilled shochu chilli
*Noosa sea salt

27/07/2021

Reposted from .bar This Sunday 1st August! The team from co-founder .au .yakitori are back with Yakitori BBQ 🔥 We know last time there was a bit of a wait for food so we’re taking less bookings this time around, make sure you get in early! We’re also really excited to welcome back , it’s been too long! See you Sunday 🤙🏽

17/07/2021

I'm a charcoal magician and a chicken roasting professional. My mission is to create a simple food called Yakitori skewers and provide a time that you have never experienced.

13/07/2021

Catering for a corporate event is often one of the most difficult elements to get right, with many options and tastes to cater for it can be hard to please all of your guests. Here at .yakitori Kwe are flexible and can provide you with a personalised menu that helps ensure everyone is pleased. We will work closely with you to develop the perfect menu, enabling us to provide a range of delicious options that everyone can enjoy.

08/07/2021

Chicken gizzard or sunagimo is an organ found on the chicken's digestive tract. The chicken gizzard meat is low in fat and contains Vitamin B12 that is good for our brain. Aside from that, gizzard also offers other nutritional benefits to our body. Because of that, chicken gizzard is among the popular food all over the world. Chicken gizzard can be cook in different ways.
Best way should be skewers on the bincho charcoal.

04/07/2021

Conquer your fear of the weird parts: chicken hearts are tasty little morsels that are perfect for char-grilling.

03/07/2021

This flavourful shochu liver spread is traditionally served as a start to the celebratory meal often with a shot of chilled vodka and wine.
The flavour actually benefits from being made ahead so it can be ready to serve when the celebration begins.

25/06/2021

21/06/2021

Binchotan charcoal, which is also referred to as bincho-zumi or white charcoal, is Japanese charcoal primarily used in Japanese BBQ. Mostly, binchotan comes from oak, and it gives you a clean and smokey flavor for your meats.

03/06/2021

Refreshing Pork skewer with Ponzu Sauce and Grated Daikon Radish

The usual sweet-salty Yakitori sauce is great but sometimes you want to eat something refreshing with vinegar.
I had a delicius pork skewer once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of them.

31/05/2021

Why binchotan?

The benefits of using binchotan for grilling go beyond the obvious. Binchotan burns cleanly with a high steady heat and the alkalised ashes are said to neutralise protein acids and other undesirable acidic products during cooking. Due to far-infrared radiation produced by the charcoal, foods are quickly sealed enhancing the natural flavours of the food. Binchotan is a highly dense charcoal and burns for a very long time, with each piece being able to burn for 3 – 5 hours depending on the thickness. Binchotan can be more difficult to ignite than lump charcoal and briquettes but this is a minor inconvenience compared to the flavour it imparts.

31/05/2021

The perfectly balanced sweet, savoury and sticky glaze caramelises like a dream over meat and fish alike and works incredibly well with a delicate and juicy piece of salmon.