We’re all big fans of Japanese cuisine from sushi to ramen so to learn more about how these dishes came about, the Japanese Ministry of Agriculture, Forestry and Fisheries has held an exclusive experience session to share more about Japanese cuisine. Held on the February 5th and 6th February 2018, the exclusive experience session was joined by students who are studying hotel management and culinary arts in YTL International College of Hotel Management, tutors, as well as top chefs in hotels and restaurants at Kuala Lumpur.
We’ve learned about the different cooking methods and ingredients that revolve around Japanese cuisine as well as get a hands-on experience in Japanese cuisine along with a Kyoto-native master chef and Washoku ambassador, Mr Takuji Takahashi, chef of Kyoto Kinobu, a one-Michelin starred restaurant in Kyoto.
He demonstrated on how to create four dishes such as Inaniwa Udon, Teriyaki Yellowtail, Tokushima Beef Grilled in Yuan Style and Japanese-style paella with scallops while sharing some cooking tips along the way.
After that, there was a Q&A session with Mr Hideaki Oritsuki and Mr Cheong Cherng Long, top chefs from Sushi Oribe, one of the most famous Japanese restaurants in Kuala Lumpur which is known for its high-quality sushi.
Guests had the opportunity to experience and enjoy Japanese dishes demonstrated by Mr Takahashi during the earlier session as well.
For those who are interested to know more information about this exclusive event can email their inquiry to n.akashi@sp-ring.co.jp.
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