和食
WASHOKU
英国での伝統的日本食普及活動
Promoting Japanese food in the UK
26th & 28th October 2016
University College Birmingham
and
Linacre College, University of Oxford
Meet The Chef
"Chef Shigematsu"
"Chef Kurisu"
"Chef Nadamoto"
"Chef Morimoto"
Ryozo Shigematsu is a Michelin-star chef and the owner chef of "SHIGEMATSU" in Kobe, one of the most renowned Kaiseki restaurants of traditional Japanese cuisine, in Japan.
Chef Shigematsu has devoted more than 35 years to preparing and serving seasonal Japanese food in the traditional and elegant Kaiseki style. A passionate teacher, as much as a devout cook, he has also taught extensively at Shigematsu Cooking
School and Kobe ryutsu University. He has served as a board member of the Japanese Cookery Association, Sansyo-no-kai. He has made numerous TV appearances and his dishes have been featured in various culinary magazines in and outside Japan.
http://www.shigematsu-group.co.jp
Chef Shigematsu will be joined by three other renowned chefs of traditional Japanese cuisine from Kobe. They are all keen to promote and disseminate fine Japanese cookery traditions and techniques widely beyond Japan.
Owner Chef Kurisu
"Tankuma" http://www.kobetankuma.co.jp
Owner Chef Nadamoto
"Yakiniku Rokko"
Chef Morimoto
"Hotel Kosenkaku"
Teaching
traditional Japanese culinary techniques at UCB
26th October 2016
13:00-14:30
For University College Birmingham Students
Washoku & Sake Reception
at Linacre College
28th October 2016
15:00-17:00
Chef's event
19:00-21:00
Washoku & Sake Reception
Future
Events
We are looking for partners to help us promote WASHOKU in the UK and beyond.
If you are interested in sponsoring or collaborating in future events, please contact us!
Welcome to Autumn in Japan
A selection of dishes featuring our events
Tai no yasai no mazemaze
- Red sea bream ginger salad
Kinoko no sawaniwan
- Japanese and English mushroom fusion chicken soup
Kamo Kuwayaki
- Seared duck on bed of aubergine
Kakuni
- raised pork belly with Daikon and Pak Choi
Chirashi zushi
- Fresh Salmon sashimi on premium koshihikari sushi rice
In keeping with WASHOKU tradition,
the menu may change depending on the availability of fresh seasonal ingredients.
What a great opportunity!
Without even going all the way to Japan.
Joy Hendry
Emeritus Professor of Anthropology
Oxford Brookes University
Contact us
連絡先
If you are interested in learning more about our events or future activities, please contact us, using this form.
We will get back to you within 5 days.
もし私たちの今回のイベント、さらには今後のイベントに興味がありましたら、下記フォームからご連絡ください。５日以内にご連絡させて頂きます。
