FB : Taste of Japan
Thanks to the wonderful invitation, I recently went to YTL International College of Hotel Management for the Taste of Japan event that was organised by The Japanese Ministry of Agriculture, Forestry and Fisheries. The event aims to raise awareness and deepen understanding of Japanese cuisine among Malaysian through exclusive experience session covering Japanese cuisine.
From ramen, sushi to shabu-shabu, Malaysia is spoilt for option when it comes to Japanese cuisine. But there’s so much more to explore behind these delicacies.
I learned different cooking methods and ingredients revolve around Japanese cuisine through this wonderful one-and-a-half hour Taste of Japan event. Guests also get hands-on experience in preparing Japanese cuisine along with Master Chef Mr Takuji Takahashi.
Originally from Kyoto, Mr Takahashi is a chef at Kyoto Kinobu, a one-Michelin starred restaurant in Kyoto. He had learned Japanese food for 5 years in Kiccho, a famous restaurant in Tokyo after graduated from universitiy. Mr Takahashi went back to Kyoto and herited ‘Kinobu’ as the 3rd generation. He is now also a qualified senior sommelier and professional sake brewer with vast knowledge in wine and sake, a fermented beverage brewed using a micro-organism call koji and yeast.
Being a Washoku ambassador, Mr Takahashi also shared the difference of cooking methods in Japanese cuisine as well as the attraction of varieties Japanese ingredients. For example, Miso is a traditional Japanese seasoning produced by fermenting rice, barley or soybean with salt and koji-kin fungus. There are 3 types of miso – Kome Miso, Mugi Miso, and Mame Miso. Mirin is also widely consumed in Japanese cuisine. It is an fermented condiment consists of 40% to 50% sugar and has lower alcohol content than sake.
Do you know that warm ocean currents and cold ocean currents produce different types of seafood? Warm ocean currents like Kuroshio and Tsushima bring us Horse Mackerel, Sardines, Bonito, Flounder, Mackerel, Spanish Mackerel, Dolphin Fish, Red Sea Bream, Octopus, Scabbard Fish, Flying Fish, Flounder, Japanese Amberjack, Tuna, and etc. While during the Oyashio and Riman cold ocean currents period, we get to enjoy seafood like Horsehair Crab, Salmon, Pike, Pollack, Snow Crab, Cod, King Crab, Herring, Scallop, Trout, and etc.
Following that, a talk session was carried out by Mr Hideaki Oritsuki and Mr Cheong Cherng Long. Both of them are top chefs from Sushi Oribe, one of the famous Japanese restaurants in Kuala Lumpur which is known for its high quality sushi.
Before ending the Taste of Japan event, we get to taste the Japanese dishes which were demonstrated by Mr Takahashi. I like the Japanese Style Paella with Scallops, other delicious dishes include Inaniwa Udon, Teriyaki Yellowtail, and Tokushima Beef grilled in Yuan Style.
This exclusive Taste of Japan experience session was joined by students who are studying culinary arts in YTL International College of Hotel Management, tutors, as well as top chefs in hotels and restaurants at Kuala Lumpur.
For those who are interested to know more about this Taste of Japan event, please email your inquiry to [email protected]