From ramen and sushi to shabu-shabu, Malaysia is spoilt for choice when it comes to Japanese cuisine.
But we often overlook the immense opportunity to explore the truest form of Japanese culture, hidden within these delicacies.
With aim to raise awareness and deepen understanding of Japanese cuisine among Malaysians, the Japanese Ministry of Agriculture, Forestry and Fisheries held an exclusive session to fully explore and experience the making of Japanese cuisine.
Held on the February 5th and 6th February 2018, the exclusive experience session was joined by students studying culinary arts in YTL International College of Hotel Management, their tutors, as well as top chefs from hotels and restaurants at Kuala Lumpur.
This hour-and-a-half incredible sharing sessions offered us the chance to delve into different cooking methods and ingredients revolving around Japanese cuisine as well as a hands-on experience creating Japanese cuisine with the helpful aid of master chef, Mr Takuji Takahashi.
The session started with a Japanese cooking demonstration by Mr Takahashi. Originally from Kyoto, he’s a chef of Kyoto Kinobu, a one-Michelin starred restaurant in the city.
Being a Washoku ambassador, Mr Takahashi also shared fascinating details of the different cooking methods of Japanese cuisine as well as the attractions and characteristics of Japanese ingredients.
Next, a talk session was carried out by Mr Hideaki Oritsuki and Mr Cheong Cherng Long. Both of them, top chefs from Sushi Oribe, one of KL’s most famous Japanese restaurants, known for its high quality sushi.
Before the immersive experience ended, guests had the opportunity to taste and enjoy the Japanese dishes prepared by Mr Takahashi during the earlier session.
If you’re interested to know more about this exclusive event, email your inquiries to firstname.lastname@example.org