This past Thursday, the sweet and savory aromas of Thanksgiving filled my apartment building. Through my bathroom vent, I can usually smell what the neighbors are cooking. Since the kitchen and bathroom vents in the building are conjoined, it often draws in odd yet strangely alluring scents to the apartment by way of the bathroom. Sometimes it’s waffles, bacon and Pantene Pro-V on Sunday mornings. In the evening it can be a medley of pot roast and spicy Thai curry. But it was Thanksgiving day, and most kitchens in the building were already whirring with activity by early afternoon. The familiar smells of sage, pumpkin, cinnamon, and roast poultry were not only coming in from the bathroom, but had managed to slip into the hallway as well, enveloping me with delicious aromas when I opened the door and walked to and from the elevator.
Early last week, malady I was lured into the French Culinary Institute in SoHo by sweet promises of freshly sliced sashimi and a chance to witness a masterful dissection of a tuna. Curious and hungry culinary students and professional chefs evidently fell for the bait too, online filling up the seats in the small auditorium to witness the artful slicing and deconstructing of Kindai tuna by Chef Toshio Suzuki of Sushi Zen, Chef Noriyuki Kobayashi of Megu and Chef Kazuhiro Sato of Poke.
Kindai tuna is born and raised at Kinki University in Higashi-Osaka, Japan. Born in the laboratory and hand fed wild catch, they are raised in better conditions than other farm-raised tuna and offer a more sustainable alternative to wild bluefin tuna.