Ryan Roadhouse's cooking combines Japan and the United States


Chef Ryan Roadhouse, who runs the Nogoduro restaurant (Portland, Oregon), demonstrates the convergence between Oregon and Japan - a state and a country that have been the features of his professional career - in the first talk on the last day of the congress.

Ryan Roadhouse, the first speaker on the last day of Worldcanic, told congress-goers about his beginnings with Japanese cuisine, saying it was based "on few ingredients and a lot of knowledge". After working in several restaurants in Japan, Ryan went back to the United States, where he now runs Nogoduro (Portland, Oregon). Here his customers can see for themselves his long period of apprenticeship in the Asian country's cuisine.

Roadhouse has identified some common characteristics between Mount St Helen, in Oregon, and Fuji (Japan). The eruption of the former in 1980 turned the area into fertile land where many products now grow. And to prove it, images were provided on screen for the chef to comment on their varieties and types. 

During his talk he also dwelt on his seeding project at a plantation he manages with a farmer friend. He uses this to make some of the recipes at his restaurant, producing what he defined as an "omakase experience". 

He then cooked two recipes. The first was black cod - a traditional dish in Oregon - laced with sake, to which he added burdock and served it in a Japanese receptacle (the chef told the congress he loves working with Japanese ceramics from different schools). The second was Spanish persimmon with a dashi marinade, with shitake and cream of tofu. 





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