{"id":6876,"date":"2021-03-08T23:06:31","date_gmt":"2021-03-08T23:06:31","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/paulo-morais\/"},"modified":"2023-02-23T10:30:38","modified_gmt":"2023-02-23T10:30:38","slug":"paulo-morais","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/paulo-morais\/","title":{"rendered":"Paulo Morais"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Paulo\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Paulo Morais <\/h1><\/div>\n\n\n
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\n\tThe word sushi wasn\u2018t yet part of the great majority of the Portuguese\u2018s vocabulary when Paulo Morais was already recognised as an expert on the subject. He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d’P\u00eaxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. His book “Manual de Cozinha Asi\u00e1tica” (Asian Cuisine Manual) compiles recipes from various Southeast Asian countries. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Sea urchin sushi wrapped in nori<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Beneath its spiky shell lies the edible part of the sea urchin. Its reproductive organs, called gonads, constitute only 20% of its body, but they are its most appreciated part. Those roes take centre stage in the \u201cSea urchin sushi wrapped in nori\u201c by chef Paulo Morais. A delicacy part of Kanazawa\u2018s menu.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Wild Green Asparagus<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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They can be found all over the country, but it is in Tr\u00e1s-os-Montes and Alentejo that the most delicious ones can be found.<\/p>\n

Sentinels of spring, wild asparagus begin to emerge after the rains and the mild days that herald the season of renewal. \u201cThe most delicate of vegetables,\u201c as Grimod de la Reyni\u00e8re called it, enjoys the company of vines and olive trees, so it is near them that the wild asparagus are usually found. Mostly dark green in colour, but with some violet specimens, it is a tender, fleshy, crunchy and acidic vegetable, that tastes better the more rare it is cooked. From the same family as onions and leeks, it exists in more than 300 species, of which only 20 are edible. They can be found all over the country, but it is in Tr\u00e1s-os-Montes and Alentejo that the most delicious ones can be found.
\nPhoto \u00a9 Revista de Vinhos<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n

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Sea urchin<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin.<\/p>\n

A marine invertebrate related to the starfish; it hides in rocks and feeds on algae and small invertebrates. Juicy, fresh and with an intense flavour of the sea, it is a delicacy appreciated worldwide: from Japan where it is called \u201cuni\u201c to France in the famous \u201coursinades\u201c, and Ericeira, the village baptised in its honour. Ericeira is a derivation of \u201couriceira\u201c (a place where there are many sea urchins). It can have many tones – from purplish to brown – and, ideally, it should be consumed raw and alive; it can also be steamed, baked or added to rice or soups. And even if you don\u2018t enjoy seeing it on a plate, you\u2018d still prefer to eat it rather than step on it!<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Lisbon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements\u2019 intricate designs, the arabesques on the Manueline fa\u00e7ades, the churches\u2019 bell towers, and the houses perched on the castle\u2019s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

The word sushi wasn\u2018t yet part of the great majority of the Portuguese\u2018s vocabulary when Paulo Morais was already recognised as an expert on the subject. He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d’P\u00eaxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. His book “Manual de Cozinha Asi\u00e1tica” (Asian Cuisine Manual) compiles recipes from various Southeast Asian countries.<\/p>\n","protected":false},"author":3,"featured_media":6877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,342,343],"tags":[],"acf":[],"yoast_head":"\nPaulo Morais - The Art of Tasting Portugal<\/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:\/\/theartoftastingportugal.com\/en\/chefs-en\/paulo-morais\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paulo Morais - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"The word sushi wasn\u2018t yet part of the great majority of the Portuguese\u2018s vocabulary when Paulo Morais was already recognised as an expert on the subject. He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d'P\u00eaxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. 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He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d'P\u00eaxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. His book \"Manual de Cozinha Asi\u00e1tica\" (Asian Cuisine Manual) compiles recipes from various Southeast Asian countries.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6876"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6876"}],"version-history":[{"count":4,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6876\/revisions"}],"predecessor-version":[{"id":13073,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6876\/revisions\/13073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6877"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}