Here is a great opportunity for those non-Japanese chefs living abroad who want to commit 8 months to study the Japanese cuisine – seriously – here is a program: Japanese Cuisine Training Program, subsidized by the Ministry of Agriculture, Forestry and Fisheries, Japan. Those who can apply: Non-Japanese living in Japan or abroad Over 18 years old Having language proficiency (both written and spoken) in English and/or Japanese Having financial ability to support...
Read MoreThe 7th Japanese Culinary Arts Competition
COMPETITION Click above to see the complete information. Compete in The 7th Japanese Culinary Arts Competition; The theme of the 7th Japanese Culinary Arts Competition is SHOKU NO HANAYAGI. The objective of SHOKU NO HAYANAGI is the achievement of a beautiful and exciting presentation for each prepared dish. The harmonious display of the five colors, red, green, orange, white and black in the prepared food itself including its container is essential to achieving this...
Read MoreICHI-JUU SAN-SAI
I have been posting photos on my Instagram of some ICHI-JUU SAN-SAI presentations, a Japanese technique for achieving balanced, nutritious dining. If you are new to ICHI-JUU SAN-SAI, it is an ideal meal structure for everyday home meals that has been conceived and tested in Japan by centuries of experience with nutrition and dining satisfaction. ICHI-JUU ??means ‘one soup dish’; SAN-SAI means ‘three side dishes’. You may find that something is missing from this basic...
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