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Kazutoshi Narita

Sugalabo, Japan
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WHAT DOES COOKING MEAN TO YOU?

Cooking is how I express meaning. My father made me love the job and, over the years, I have learnt I must do my best in all circumstances. Each dish I create is a way to share new ideas and experiences with my guests.

WHAT DOES COOKING MEAN TO YOU?

Cooking is how I express meaning. My father made me love the job and, over the years, I have learnt I must do my best in all circumstances. Each dish I create is a way to share new ideas and experiences with my guests.

A talk with Kazutoshi Narita

I do often use vegetables in my pastry recipes, but this was the first time I used the pepper, as it is an unusual ingredient for a Japanese dessert.
Can you describe your creative approach?
With every new creation, I frequently select ingredients based on colour, which is determined by scientific properties – such as chlorophyll content – that also have an impact on taste. Thus, ingredients similar in hue often go well together. I sketch each dessert, taking presentation into account. For example, since the Aka Manganji pepper I chose for this recipe is triangular, I decided to serve it on a round plate.
Have you always enjoyed cooking with the pepper?
I do often use vegetables in my pastry recipes, but this was the first time I used the pepper, as it is an unusual ingredient for a Japanese dessert. It was a challenge to work with, but also not surprising that I would try it because I like to experiment with ingredients not traditionally used in pastries.
Do you know the history of a pepper from your culture?
The Aka Manganji pepper is a cross between the Fushimi pepper and California Wonder. It grows in Maizuru City within Kyoto, an area that flourished as a trade port in the late Taisho era (c.1920s).
Do you remember your first glass of Krug?
Years ago, when I was working in Champagne, I would go on a different cellar tour and tasting every Sunday. When I first tasted Krug Grande Cuvée, I remember being amazed by its complexity and it immediately became my favourite Champagne. Like Krug, my creations mix many different flavours.

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