{"id":6946,"date":"2023-05-12T06:43:42","date_gmt":"2023-05-12T09:43:42","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6946"},"modified":"2023-05-13T15:43:41","modified_gmt":"2023-05-13T18:43:41","slug":"taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/","title":{"rendered":"Taste Bras\u00edlia tem no menu culin\u00e1ria da chef sansei Telma Shiraishi"},"content":{"rendered":"<p>Criada no interior de S\u00e3o Paulo, ela largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais art\u00edstico em m\u00faltiplos interesses, como flores, artes e animais. Da\u00ed conseguiu vaga como assistente do estilista Fause Haten e passou a participar das cria\u00e7\u00f5es de cole\u00e7\u00f5es. Ainda n\u00e3o satisfeita, deixou tamb\u00e9m a moda e, aos poucos, foi migrando para &#8230; cozinha.<\/p>\n<p>Esta \u00e9 a hist\u00f3ria da chef Telma Shiraishi, que em 2007 abriu o Aizom\u00ea, onde se destacou a ponto de conquistar o t\u00edtulo de Embaixadora para Difus\u00e3o da Cultura e Culin\u00e1ria Japonesa, concedido pelo governo japon\u00eas. Ela \u00e9 a primeira profissional brasileira e uma das raras mulheres no mundo a receber essa honraria. Sua incr\u00edvel culin\u00e1ria poder\u00e1 ser apreciada a partir de hoje (12) e at\u00e9 domingo (14) no Taste Festival, que realiza no Pont\u00e3o do Lago Sul, a segunda e \u00faltima rodada na cidade.<\/p>\n<p>Premiada internacionalmente na categoria Best Reinvention do ranking 50 Melhores Restaurantes da Am\u00e9rica Latina 2021, por ter concretizado um novo Aizom\u00ea na Japan House S\u00e3o Paulo, a chef, neta de japoneses, vai preparar um menu de cinco pratos, a partir do sunomono de vieira, que vem na concha com molho de um\u00ea (ameixa japonesa) e vegetais crocantes (R$ 35) e do tekkadon, arroz temperado para sushi apresentado em duas vers\u00f5es: coberto por fatias de atum, algas e ovas e a vegana, com tomate curado, algas e esferas de cenoura e gengibre. Ambos saem por R$ 45 cada.<\/p>\n<p><strong>Pratos exclusivos<\/strong><\/p>\n<div id='gallery-1' class='gallery galleryid-6946 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/camarao-rafael-salvador\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"525\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6948\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador-300x197.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador-768x504.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador-550x361.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/camar\u00e3o-rafael-salvador-230x151.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6948'>\n\t\t\t\tCamar\u00e3o crocante. Cr\u00e9dito: Rafael Salvador\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/tekkadon-2_rafael_salvador\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6949\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador-550x366.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Tekkadon-2_Rafael_Salvador-230x153.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6949'>\n\t\t\t\tTekkadon. Cr\u00e9dito: Rafael Salvador\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/sunomono-de-vieira\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1067\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6950\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira-768x1024.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira-550x734.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Sunomono-de-vieira-230x307.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6950'>\n\t\t\t\tSunomono de vieira. Cr\u00e9dito: Rafael Salvador\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>N\u00e3o faltar\u00e1 o queridinho do p\u00fablico brasiliense, que ama comida oriental: camar\u00e3o crocante empanado em flocos de arroz ao molho picante (R$ 35). O prato exclusivo que Telma traz para o evento \u00e9 um shoyu ramen, macarr\u00e3o em caldo temperado com barriga de porco braseada, broto de bambu e cogumelo (R$ 40).<\/p>\n<figure id=\"attachment_6954\" aria-describedby=\"caption-attachment-6954\" style=\"width: 1080px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6954\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48.jpeg\" alt=\"\" width=\"1080\" height=\"715\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48.jpeg 1080w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-300x199.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-768x508.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-1024x678.jpeg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-800x530.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-550x364.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.45.48-230x152.jpeg 230w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/a><figcaption id=\"caption-attachment-6954\" class=\"wp-caption-text\">Arroz territ\u00f3rio. Cr\u00e9dito: Taste Bras\u00edlia\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Chefs da cidade tamb\u00e9m elaboraram receitas especiais, como Marcelo Petrarca, dono do Lago e do Bloco C, que optou por uma cria\u00e7\u00e3o t\u00edpica espanhola, semelhante \u00e0 paella, para desenvolver Fideu\u00e1 de linguicinha com mascarpone caseiro e farofa de lim\u00e3o siciliano (R$ 35). J\u00e1 o chef Gil Guimar\u00e3es, um apaixonado pelos ingredientes do cerrado, elaborou o Arroz Territ\u00f3rio, que ser\u00e1 servido amanh\u00e3 e domingo, no almo\u00e7o feito na hora com arroz molhadinho vermelho com cogumelos, carne de lata, lingui\u00e7a, ovo caipira, pimenta de macaco e castanha de baru (R$ 35). O chef do Le Birosque, Luiz Trigo, defende o P\u00e3orresmo, uma focaccia de torresmo com polpetinha de porco \u00e0 milanesa em meio de cebola tostada (R$ 25).<\/p>\n<figure id=\"attachment_6955\" aria-describedby=\"caption-attachment-6955\" style=\"width: 1080px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6955\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06.jpeg\" alt=\"\" width=\"1080\" height=\"1105\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06.jpeg 1080w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-293x300.jpeg 293w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-768x786.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-1001x1024.jpeg 1001w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-800x819.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-550x563.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-12-at-06.46.06-230x235.jpeg 230w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/a><figcaption id=\"caption-attachment-6955\" class=\"wp-caption-text\">Fideu\u00e1 de linguicinha com mascarpone caseiro e farofa de lim\u00e3o siciliano. Cr\u00e9dito: Taste Bras\u00edlia\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Os destaques da noite de hoje s\u00e3o o chef Lucas Corazza, do GNT, executando uma sobremesa com sabores do cerrado, \u00e0s 19h; o chef Leo Hamu, que ensinar\u00e1 um joelho de porco artesanal, \u00e0s 20h30 e, no mesmo hor\u00e1rio, em outro espa\u00e7o o chef dinamarqu\u00eas Simon Lau, do Aquavit far\u00e1 um tributo a Goi\u00e1s Velho, usando caj\u00e1 num sorbet acompanhado de bolo de arroz, crocante de mel e castanha de pequi com sorvete de baunilha pompona silvestre.<\/p>\n<p>Santander, que promove o evento com a empresa IMM, disponibiliza transfer gratuito para o Pont\u00e3o com ponto de embarque e desembarque no Deck Brasil, QI 11 Lago Sul.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Criada no interior de S\u00e3o Paulo, ela largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais art\u00edstico em m\u00faltiplos interesses, como flores, artes e animais. Da\u00ed conseguiu vaga como assistente do estilista Fause Haten e passou a participar das cria\u00e7\u00f5es de cole\u00e7\u00f5es. Ainda n\u00e3o satisfeita, deixou tamb\u00e9m a moda e, aos poucos, foi migrando [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320],"tags":[757,436,756],"class_list":["post-6946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinaria-internacional","tag-aizome","tag-taste-brasilia","tag-telma-shiraishi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Taste Bras\u00edlia tem no menu culin\u00e1ria da chef sansei Telma Shiraishi - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taste Bras\u00edlia tem no menu culin\u00e1ria da chef sansei Telma Shiraishi - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Criada no interior de S\u00e3o Paulo, ela largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais art\u00edstico em m\u00faltiplos interesses, como flores, artes e animais. Da\u00ed conseguiu vaga como assistente do estilista Fause Haten e passou a participar das cria\u00e7\u00f5es de cole\u00e7\u00f5es. Ainda n\u00e3o satisfeita, deixou tamb\u00e9m a moda e, aos poucos, foi migrando [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-12T09:43:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-13T18:43:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/chef-Telma-Shiraishi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Taste Bras\u00edlia tem no menu culin\u00e1ria da chef sansei Telma Shiraishi\",\"datePublished\":\"2023-05-12T09:43:42+00:00\",\"dateModified\":\"2023-05-13T18:43:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/\"},\"wordCount\":600,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2023\\\/05\\\/chef-Telma-Shiraishi.jpg\",\"keywords\":[\"Aizom\u00ea\",\"taste bras\u00edlia\",\"Telma Shiraishi\"],\"articleSection\":[\"Culin\u00e1ria internacional\"],\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/taste-brasilia-tem-no-menu-culinaria-da-chef-sensei-telma-shiraishi\\\/\",\"name\":\"Taste Bras\u00edlia tem no menu culin\u00e1ria da chef sansei Telma Shiraishi - 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