Food Education Seminar
2025/4/28
On 28 April, Embassy of Japan held a food education seminar to share the basics and characteristics of Japanese food culture, co-hosted by the Japan Culinary Academy EU. Approximately 50 people participated.
The guest speaker was Chef Daisuke Hayashi, Vice President of the Japan Culinary Academy EU. During his presentation, he emphasised the meaning of different types of Japanese cuisine in relation to the four seasons and Japanese traditional cultures, as well as the salt-reducing effects of umami, differences in the perception of sweetness and bitterness by the tongue, and how combining umami components with different properties increases umami. He then demonstrated how to make dashi using ingredients such as kelp (kombu), bonito flakes (katsuobushi), and local ingredients.
In his remarks, Deputy Head of Mission Minister Masaki Ikegami noted that the foundation of food lies in the home, and that experiences of food during childhood stay with people throughout their lives.
The guest speaker was Chef Daisuke Hayashi, Vice President of the Japan Culinary Academy EU. During his presentation, he emphasised the meaning of different types of Japanese cuisine in relation to the four seasons and Japanese traditional cultures, as well as the salt-reducing effects of umami, differences in the perception of sweetness and bitterness by the tongue, and how combining umami components with different properties increases umami. He then demonstrated how to make dashi using ingredients such as kelp (kombu), bonito flakes (katsuobushi), and local ingredients.
In his remarks, Deputy Head of Mission Minister Masaki Ikegami noted that the foundation of food lies in the home, and that experiences of food during childhood stay with people throughout their lives.