Seminars on Japanese Cuisine — March 2007 in Paris
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| Mr. Yoshihiro Murata, Chairman of the Japanese
Culinary Academy, Chef& President of Restaurant Kikunoi (Kyoto) |
To Promote Japanese Culinary Culture internationally
Japanese food is today very popular, this popularity is seen worldwide, however, behind this fever for Japanese cuisine there are still many misunderstandings and misleading practices due to the lack of communication on good Japanese cuisine practices from competent Japanese cuisine institutes.
The Japanese Culinary Academy was created in 2004 in Kyoto, the ancient capital of Japan, to be the very center of Japanese culinary culture promotion abroad but to also support international exchanges with chefs from different culinary cultures.
In March 2007, the academy organized different types of workshops in Paris under the following themes:
- The role of Dashi in Japanese Cuisine
- French- Japanese Cuisine Workshop
- Preparation of fish and Cooking with Soy sauce
Ajinomoto Co.,
Inc. being one of the main industrial partners of the Japanese culinary
academy, we are very pleased to send you these
workshops’ reports.
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| From left to right Mr. Jacques Decoret (Vichy) Mr. Thierry Marx (Cordeillan Bage, Pauillac) Mr. Pascal Barbot (Astrance, Paris) |
From left to right Mr. Hideki Shimoguchi (Chikurin, Uji) Mr. Yoshihiro Murata (Kikunoi, Kyoto) Mr. Takuji Takahashi (Kinobu, Kyoto) |
Reports
- The role of Dashi in the Japanese Cuisine
- French-Japanese Cuisine Workshop
- Demonstration of Japanese Cuisine for all the people
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