A class to introduce the charm of Japanese food "The Essence of Japanese Food -Discover authentic Japanese ingredients-" will be held at The International Culinary Center, a culinary school in New York City, for 4 days from January 22 to 25, 2010.
      This course consists of 2 parts: The first is a 2-day commentary on Japanese food culture and the appeal of Japanese ingredients for junior chefs and students learning the trade. The second part is a 2-day focus on lectures/demonstrations for head chefs, sous chefs, and food buyers using Japanese ingredients such as wa-gyu, yuzu, miso, amberjack, Nagaimo yams, Wagashi confectionaries, Japanese tea, and sake. The course makes it possible to discover the potential of Japanese cuisine, and space will be provided for direct business negotiations with exhibitors allowing for immediate incorporation of the ingredients in your restaurant’s menu. Regardless of whether you already use the ingredients or not, come and join the festivities and experience the wonders of Japanese food.

Agenda (Printable version)

Lectures on Japanese Food Culture for Junior Chefs

Lectures on Japanese Food Products for Top Chefs & Products Exhibition

1	Lectures on the ingredients from the exhibitors are given using movies and materials provided by them.

Menu development will be covered by the instructor followed by tasting and cooking demonstrations.

List of Exhibitors