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Here are some Videos and Lecture Material from each day.
Press the "Play" button to play the video.
Lectures on Japanese Food Culture for Junior Chefs
Fri. January 22
Lecture by Yoshinori Ishii, Morimoto Restaurant
Topics
- Japan's Unique Geography
- Hospitality
- Minimalism
- Seasonality
- Freshness
- MOTTAINAI (Efficiency / Elimination of Waste)
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Text, etc. were created under the responsibility of the instructors. The Ministry of Agriculture, Forestry and Fisheries of Japan does not assume any responsibility for these contents. |
Sat. January 23
Lecture by Shintaro Yoshida, Umami Information Center
Topics
- UMAMI: The Fifth Basic Taste & The Essence of Japanese Cuisine
Lecture by Isao Yamada, Upstairs at Bouley
Ingredients Course for Top Chefs
Sun. January 24
Lecture on Japanese Food Products & Cooking Demonstration by Josh DeChellis, the executive Chef of La Fonda del Sol
Topics
- Sansho (Japanese authentic pepper)
- Somen (Japanese noodles)
- Nagaimo yams
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Text, etc. were created under the responsibility of the instructors. The Ministry of Agriculture, Forestry and Fisheries of Japan does not assume any responsibility for these contents. |
Mon. January 25
Lecture on Japanese Food Products & Cooking Demonstration by Nobuyoshi Kuraoka, President of JRO New York Branch
*JRO: Japanese Governmental Organization to Promote Japanese Restaurants Abroad
Lecture on Japanese Food Products & Cooking Demonstration by David Bouley, the owner chef of Bouley and Upstairs at Bouley
Topics
- Japanese wagyu beef
- Nagaimo yams
- Yuzu
- Scallops
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Text, etc. were created under the responsibility of the instructors. The Ministry of Agriculture, Forestry and Fisheries of Japan does not assume any responsibility for these contents. |
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