The Summer session of Japanese Culinary Culture seminar at the "Maison de la Culture du Japon in à Paris"
On June 25th, Ajinomoto Europe S.A.S. held the summer session of its seasonal culinary seminar at the "Maison de la Culture du Japon à Paris".
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"In Japan Summer is so hot and so humid that it exhausts both body and spirit. Thus our ancestors developed cookery techniques to keep us healthy while eating delicious food". To open the session, Ms.Tomoko. Murakami of the company, who produced the event, explained the cultural background of summer cuisine of Japan to French audience.According to her the secret of the Japanese seasoning is in the use of is dashi bouillon. So the seminar showed how to use the cool dashi for summer cooking, and also how to refresh and revitalize ourselves by adding herbs and spices.
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Ms. Y. Aihara, Food journalist based in Paris, then introduced the variety of products used in summer. She reiterated the safety of Japanese products imported to Europe and expressed her solidarity towards the farmers and food producers in Japan.
The demonstration was assured by Mr. S. Ito, a talented young chef, who also assured the spring session.
The menu of the days was as seen in below
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| Starter |
"Nanban" style marinate of fried Chicken and Summer vegetable.
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| Main |
Cool "ShabuShabu". Boiled beef, thinly sliced. Served with white radish sauce.
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| Rice |
Rice mixed with Shiso (herb) and salted Japanese prune.
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| Soop |
Cool miso soup with horse mackerel
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| Dessert |
Kuzu–kiri. A very traditional Japanese sweet made from Kudzu starch noodle. Served with black sugar sauce.
Next seminar
After the summer vacation of July and August, the next seminar is scheduled on September 24th
For further information : Maison de la cuture du Japon
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