- Institute for SDGs Promotion
- On-campus public lecture "Tasting real ‘dashi’ leads to cultivating yourself in Tokyo" was held.
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On-campus public lecture "Tasting real ‘dashi’ leads to cultivating yourself in Tokyo" was held.
2023年11月22日更新
On-campus public lecture "Tasting real ‘dashi’ leads to cultivating yourself in Tokyo" was held.
(*A video showing the day's event is also available. Please click here to view. )
An on-campus public lecture "Tasting real ‘dashi(broth)’ leads to cultivating yourself in Tokyo" was held on Wednesday, November 1, 2023.
The chefs from renowned 'ryotei', Japanese traditional restaurants, in Kyoto were invited to the campus, where they offered the students their original broths to compare and discover the subtle differences among them.
The venue was a success with participants of 70 students and staff.
（cooked by renowned 'ryotei' chefs）
（traditional soup cooked with fresh broth）
Set-up the venue and preparation of the booth of each restaurant
The brothes were proposed by five 'ryotei': Mankamerou, Tankuma, Kikunoi, Uosaburo, and Isshisoden Nakamura.
（Mankamerou）
（Tankuma）
（Kikunoi）
（Uosaburo）
（Isshisoden Nakamura）
The event opened with greetings from Etsuko SAITO, Director of the Institute for SDGs Promotion (Professor, Household Economics) and Chinatsu KASAMATSU, Project Professor (Cookery Science), followed by a presentation by Chef Yudai KONISHI (Kyoto style restaurant Mankamerou).
(Greetings from Director of the Institute)
(Project Professor KASAMATSU / Director SAITO)
In the process of cooking broth, the ingredients are treated carefully and for a long time, and so is said to serve promoting ‘local food production and consumption’ by reducing the waste of energy. Also, the traditional method of cooking broth contributes to the inheritance of the long history of Japanese food culture. It was impressive that broth cooking contributes to global sustainability, or the SDGs.
After the introduction speeches, visitors were free to taste the broth and soup dishes prepared by each restaurant. The visitors joined the booth of their own choice freely to watch chefs cooking and share their impressions of the flavors. Students also had opportunities to pose questions to the chefs and have active conversations with other participants.
（tasting by the students）
（traditional soup cooked with fresh broth）
Deepening our cultivation of world-class traditional ingredients and food culture must have provided a good incentive for students, who live in an increasingly globalized consumer society, to rethink their lives.
(event poster)
関連リンク / Related Links
»Report on the Japanese Culinary Academy's Website (新しいウインドウが開き、本サイトを離れます)
»Report written by Chef Tomoharu Murata (Kikunoi) (新しいウインドウが開き、本サイトを離れます)
