What's inside Japanese ingredients – a focus on Umami

Alex Craciun, Executive Head Chef, Sosharu

Luiz Hara, Chef and Writer, The London Foodie Blog

‘What’s inside? Japanese Ingredients’ will demystify Japanese flavours for use in everyday home cooking.

It is no secret that Japanese ingredients are very much in vogue in London’s culinary scene. Ingredients like, Japanese short grain rice, nori, maccha and miso are now staples on the menus of top restaurants all over the capital, but are we struggling to bring these in to our home cooking?

Author of Nikkei Cuisine: Japanese Food the South American Way, and founder of The London Foodie Luiz Hara will be joined by the Executive Head Chef of Jason Atherton’s Japanese restaurant Sosharu, Alex Craciun, to offer visitors an unmissable opportunity to learn how to use Japanese ingredients in everyday cooking. They will be personally guiding you through a delicious sample menu of Japanese dishes that can be replicated at home.

We invite you to explore the treasures of Japanese cooking and reveal why the ingredients are so tasty, great for you, and how they can be easily incorporated into your home cooking. Of course, your understanding of the fifth taste, UMAMI, will roll off your tongue (literally) after this informative and delicious Live Attraction!

‘What's inside? Japanese ingredients’ is presented by The Embassy of Japan in London in collaboration with Zen-Noh (National Federation of Agricultural Co-operative Associations) and The Norinchukin Bank.

  

 

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