Kaiseki cuisine seminar through Japanese tea ceremony
On the 26th of July 2017, we had an opportunity to invite Mr Sokei Kimura and he gave the participants a seminar about Kaiseki cuisine through Japanese tea ceremony.
Food education seminar at Greenford high school
We had an opportunity to organise a food education seminar from Japanese culinary point of view.
On the 15th of May 2017, we had an opportunity to invite Mr Nishimura from Mizkan company to talk about vinegar making and the history behind.
Cambridge Washoku dinner with sake
On the 21st of January 2017, we had an opportunity to participate Cambridge Washoku dinner event at university of Cambridge.
Japan night DAVOS 2017
On the 18th of January 2017, we participated Japan night DAVOS 2017. We provided 4 kinds of small dish menus to introduce Japanese cooking. The attendees were around 500 and they were attendees of WEF committee and international media person.
Tasting Event - Umami Seminar -
On the 1st of September 2016, we participated Jetro event at Icetank studio. We demonstrated cooking skills and gave a lecture to inspire to use the knowledges in the home cooking.
Taste of Japan in Kenya
On the 27th of August 2016, we participated Taste of Japan in Kenya.
Mirin and cooking sake seminar
On the 23rd of May 2016, we had an opportunity to invite Mr Nagaoka from Takara shuzo company to talk about Mirin and cooking sake making and the history behind.
Wagyu Beef Seminar
Following on from the success of the Umami Seminar held in August 2014, the Japanese Culinary Academy UK organised a Wagyu Beef Seminar in London on January 25, 2015. Tomohiro Tanaka of the Federal Meat Academy of Japan was invited to speak at the event.
The traditional Japanese diet is thought to involve less preparation and consumption of meat than the cuisine of many other countries. The Japanese Culinary Academy UK is committed to deepening the understanding of culinary professionals working with Japanese cuisine in Europe—which has a deeply ingrained culture of meat consumption—about the traditional Japanese approach to the use and consumption of meat. The Academy is also dedicated to providing training and education to culinary professionals, and to supporting the development and promotion of Japanese culinary culture throughout the United Kingdom and beyond.
One of the most distinctive features of washoku is how healthy it is; this is thanks to a comparatively low use of animal fats, contrasted with the extensive use of foods which impart umami—the fifth taste—to dishes. As interest in healthy eating increases, washoku is attracting ever greater attention in countries all around the world. Indeed, the very term umami, originally a Japanese word, is now used and recognised internationally, as chefs and culinary professionals worldwide turn their attention to this most satisfying of basic tastes.
This seminar comprised an introduction to umami, which is now recognised alongside sweet, sour, salty, and bitter as a basic taste. It explained the science behind umami, and focused on providing accurate information about the taste, which is still widely misunderstood. The speaker, Dr. Ninomiya, also took questions from the participants, many of whom were culinary professionals, covering such topics as: Do oils and fat contain any umami? Does the maturation process cause inosinate to transform into glutamate? Is guanylate only found in dried shiitake mushrooms? What is the best way to explain umami to those unfamiliar with the taste?