Japanese Cuisine Workshop 'Taste of Japan'

In Ho Chi Minh City, the Japanese Cuisine Workshop introduced Washoku dishes (pure Japanese dishes) and demonstrated how to prepare Japanese ingredients such as Japanese yellowtail, scallops, wagyu (Japanese beef) by Mr. Nogata Kimio, the 3rd generation chef of the Japanese restaurant「Nihonbashi Yuari」.

In Ho Chi Minh City, the Japanese Cuisine Workshop introduced the taste of Japanese food through tasting seaweed broth and Katsuo bonito flakes. In addition, Chef Nogata Kimio also demonstrated how to make Sashimi by dissecting the Cam fish using various knives.

The event also offers dishes combining Vietnamese and Japanese ingredients, such as: fried fish sandwiches or Wagyu beef sandwiches – a typical Japanese ingredient.

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

In addition, the chef also introduced some other dishes such as Teriyaki Fish, Katsuo Fish Flake,...

Web: www.tasteofjapan.jp

Web: www.greencreate.jp

The Thanh