Supervised by Ajisawa Pency, Thai Culinary Expert! Authentic Thai Green Curry Available at Sheraton Grande Tokyo Bay Hotel for a limited time only

The "World Curry Fair" is being held at the Sheraton Grande Tokyo Bay Hotel buffet dining "Grand Cafe" until February 29, 2024 (Thursday). (Thai Cooking Instructor, Culture Department, Spice Road Co.

Pency Ajisawa

Sheraton Grande Tokyo Bay Hotel

Buffet Dining "Grand Cafe

Specialty curries from all over the world, faithfully reproducing the authentic taste, will be gathered in Maihama!

You can enjoy a variety of authentic tastes of Thai, Indian, Nepalese, Sri Lankan and other curries, which change daily.

Gran Cafe" URL: https://grandcafe.sheratontokyobay.com/

World Curry Fair

Limited time collaboration menu

For seven days only, from February 23 (Fri., holiday) to 29 (Thu.), 2024, an original green curry (eggplant and chicken) supervised by Thai cuisine researcher Ajisawa Pency, who is involved in promoting Thai cuisine in Japan, will be offered as part of the buffet menu. This Thai curry is rich in ingredients, with a spicy flavor derived from green chili peppers and a sweetness and richness from the rich coconut milk.

Enjoy the aroma of authentic herbs, the spiciness of green chilies, and the richness and sweetness of coconut milk.

Ajisawa will be waiting for you at the restaurant for both lunch and dinner on the first day of the 23rd.

For reservations, please contact

https://www.tablecheck.com/ja/shops/sheratontokyobay-grandcafe/reserve

Thai Green Curry

Ajisawa Pency Profile

Thai Cooking Instructor, Culture Department, Spice Road Co.

Thai Cooking Instructor, Culture Department, Spice Road Co.

Culinary Advisor, Blue Celadon Culinary Advisor, Spice Road Co.

Born in 1967 in Songkhla, a town rich in fish in southern Thailand.

Influenced by his mother's love of cooking, he went on to study home economics at Phra Nakhon Thai College in Bangkok, where he learned cooking and carving techniques.

In 1992, she came to Japan upon her marriage and joined Spice Road Co. In 1992, he came to Japan upon his marriage and joined Spice Road Corporation, where he worked as a cook of Thai cuisine. Ltd. and worked as a Thai cook. He launched Tee Noon, famous for its Tom Yum Ramen, developed the menu, and worked hard to popularize Thai cuisine as a culinary advisor. He is a leading figure in spreading Thai cuisine in Japan.

He is also involved in coordinating events at department stores and the Thai Embassy.

Since 1997, he has been teaching Thai cuisine at various cooking schools around Japan, mainly in Takadanobaba.

She has published many recipe books, including the latest editions of "First Time but Local Taste Thai Food at Home (Shufunotomo)," "Thai Cooking Compendium (Seibundo Shinkosha)," "More Delicious Thai Cooking (Asahiya Publishing)," and "10 Minute Vegetable Thai Cooking (Kodansha)," etc. She has appeared on NHK, commercial TV, radio, newspapers, magazines, etc., and has received numerous recipe requests from companies. She has appeared on NHK, commercial TV, radio, newspapers, and magazines, and has been requested to prepare recipes for various companies.

Her latest book, "Thai Gohan at Home: Local Flavor for the First Time (Shufu no Tomo)" and "The Complete Guide to Thai Cooking (Shufu no Tomo)" have been translated into many languages.

Thai Cooking Compendium (Seibundo Shinkosha)

Thai Gohan in 10 Minutes with Vegetables (Kodansha)".

The spring rolls that are now a staple menu item at Thai restaurants originated in Vietnam, but it was Ajisawa Pency who was the first to arrange them to suit Thai cuisine and offer them in Japan. After that, it quickly spread to Thai restaurants all over the country, and as you know, it became a standard menu item. Now this spring roll, which was not even available in Bangkok, has become a popular item on Thai cuisine menus there as well.

Fresh Spring Rolls

As the main stores of Spice Road Corporation and Blue Celadon Co.

Tee Noon, Siam Heritage (Shin-Marunouchi Building), Siam Celadon, Pensey's Kitchen, Khao San, and others.

About Ajisawa Pency: https://spiceroad.co.jp/FoodProducer.html

Tee Nun Yokohama Landmark Plaza

Siam Heritage Shin-Marunouchi Branch

Siam Celadon Ochanomizu Sola City

Pency's Kitchen Lumine Ikebukuro

Khaosan Shibuya Miyamasuzaka

Thai Green Curry (Gaeng Kiaow Waan) Cuisine Explained

Green Curry is called "Gane Kiao Waan" in Thai language. As the name suggests, the green color of green chili peppers is beautiful. This Thai curry is made with coconut milk and has a strong sweetness and richness with a hint of spiciness.

This curry is made by frying a paste packed with the aroma and taste of herbs and spices such as lemongrass, bai makr (fistful of mandarin orange leaves), kha (nankyo root), and coriander seeds, and then adding coconut milk, allowing the coconut milk oil to separate thoroughly. A beautiful green oil floating on the surface of the curry is a sign of a good curry.

Thai Cuisine by Ajisawa Pensi