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| JAPANESE CUISINE VIA JAPANESE CULTURE |
From ramen,
sushi to shabu-shabu, Malaysia is spoilt for option when it comes to Japanese
cuisine. But there’s so much more to explore behind these delicacies.
With aims
to raise awareness and deepen understanding of Japanese cuisine among
Malaysian, the Japanese Ministry of
Agriculture, Forestry and Fisheries have successfully held an exclusive
experience session covering Japanese cuisine.
Held on
the February 5th and 6th February 2018, the exclusive experience session was
joined by students who are studying culinary arts in YTL International College
of Hotel Management, tutors, as well as top chefs in hotels and restaurants at
Kuala Lumpur.
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| WASHOKU AMBASSADOR, MR TAKAHASHI |
This one-and-a-half-hour
incredible sharing sessions offered the guests the chance to delve into
different cooking methods and ingredients revolve around Japanese cuisine as
well as get a hands-on experience in Japanese cuisine along with a master chef,
Mr Takuji Takahashi.
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| INANIWA UDON |
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| JAPANESE STYLE PAELLA |
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| TERIYAKI YELLOWTAIL |
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| GRILLED BEEF |
The
session started with Japanese cooking demonstration by Mr Takahashi. Originally
from Kyoto, he’s a chef of Kyoto Kinobu, a one-Michelin starred restaurant in
Kyoto.
Being a
Washoku ambassador, Mr Takahashi also shared about the different cooking
methods of Japanese cuisine as well as the attractions of Japanese ingredients.
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| MR HIDEAKI ORITSUKI |
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| MR CHEONG CHERNG LONG |
Following
that, a talk session was carried out by Mr Hideaki Oritsuki and Mr Cheong
Cherng Long. Both of them are top chefs from Sushi Oribe, one of the most
famous Japanese restaurants in Kuala Lumpur which is known for its high quality
sushi.
Last but
not least, guests had the opportunity to experience and enjoy Japanese dishes demonstrated
by Mr Takahashi during the earlier session.
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