Japanese Cuisine Workshop 'Taste of Japan'

In Ho Chi Minh City, a Japanese cuisine workshop introduced Washoku (authentic Japanese dishes) and featured demonstrations of how to prepare Japanese ingredients such as Japanese amberjack, scallops, and wagyu (Japanese beef) by Mr. Nogata Kimio, the 3rd generation head chef of the Japanese restaurant "Nihonbashi Yuari".

In Ho Chi Minh City, a Japanese cuisine workshop introduced the flavors of Japanese food through tastings of seaweed broth and katsuo bonito flakes. Additionally, Chef Nogata Kimio demonstrated how to make sashimi by filleting amberjack using various knives.

The event also featured dishes combining Vietnamese and Japanese ingredients, such as fried salmon sandwiches or Wagyu beef sandwiches – a signature ingredient of Japan.

According to visitors, the dish that would be "a bestseller in a country with a hot climate like Vietnam" is cold noodles made from ingredients that people would normally discard, such as fish heads and bones, into cold Udon noodles combined with bok choy.

In addition, the head chef also introduced several other dishes such as Teriyaki Fish, Katsuo Dried Fish, etc.

Website: www.tasteofjapan.jp

Website: www.greencreate.jp

The Thanh