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EXPERIENCING JAPANESE CUISINE THROUGH JAPANESE CULTURE

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.
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.
INANIWA UDON
JAPANESE STYLE PAELLA
TERIYAKI YELLOWTAIL
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.
MR HIDEAKI ORITSUKI
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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