{"id":67414,"date":"2018-02-07T14:00:09","date_gmt":"2018-02-07T06:00:09","guid":{"rendered":"https:\/\/www.pamper.my\/news\/?p=67414"},"modified":"2018-02-07T16:06:08","modified_gmt":"2018-02-07T08:06:08","slug":"scenes-taste-of-japan-japanese-culture-through-cuisine","status":"publish","type":"post","link":"https:\/\/www.pamper.my\/news\/lifestyle\/culture\/scenes-taste-of-japan-japanese-culture-through-cuisine\/","title":{"rendered":"#Scenes: Taste Of Japan 2018 Brings Japanese Culture Through Its Cuisine"},"content":{"rendered":"

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\u00a0to 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.<\/p>\n

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.<\/p>\n

\"#Scenes:
Mr Takuji Takahashi, Kinobu Master Chef.<\/figcaption><\/figure>\n

\"#Scenes:<\/p>\n

He demonstrated on how to create\u00a0four dishes such as Inaniwa Udon, Teriyaki Yellowtail,\u00a0Tokushima Beef Grilled in Yuan Style and Japanese-style paella with scallops while sharing some cooking tips along the way.<\/p>\n

\"#Scenes:
Cold Inaniwa Udon and Teriyaki Yellowtail.<\/figcaption><\/figure>\n
\"#Scenes:
Tokushima Beef Grilled in Yuan Style served with sea urchin and Japanese radish.<\/figcaption><\/figure>\n
\"#Scenes:
Japanese-style paella with scallops<\/figcaption><\/figure>\n

After that, there was a Q&A session\u00a0with 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.<\/p>\n