Training on "Washoku" |
Explanation on parts of "Wagyu"
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Demonstration on how to cook "Washoku" |
Cooking practice of "Washoku" |
A Japanese Food Seminar was held at the Moderne Culinaire Academy in Taguig City in Metro Manila on February 23, 2016, hosted by the Ministry of Agriculture, Forestry and Fisheries in Japan. Fifty-six persons composed of chefs and students from cooking schools, joined the seminar and received training on Japanese cuisine known as “Washoku”. The training included presentations with pictures and technical open forum.
Recently, Wagyu is becoming very popular, but parts of Wagyu imported from Japan are mostly Sirloin and Ribloin for steak dishes. Other Wagyu parts were in excess and only the prices of Sirloin and Ribloin parts have become dramatically expensive because of their shortage. During the training, the traits of different parts of Wagyu were explained, and cooking each Wagyu part was demonstrated. The objective of this seminar was to spread Washoku and to teach the participants on Washoku and arrangement of dishes using Japanese ingredients.
Another Japanese Food Forum similar to this seminar will be held on March 9, 2016 at the Moderne Culinaire Academy in Taguig City in Metro Manila. If you are interested to join this Forum, please contact with Mr. IDO from ICNet (ido.masaharu@icnet.co.jp). Though these Seminar and Forum, we look forward to having a deeper understanding of the Japanese culture and strengthening the friendship between Japan and the Philippines.
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Japanese Version
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