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  • Event Date 2018/03/24  -  6:52 am to 6:52 am
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The Sushi Chefs were present at the top Culinary Schools of Bangalore, Chennai and Hyderabad. Here is an article published in the “New Indian Express”…

Culinary students of the city were in for a treat on Friday when they participated in a first-of-its-kind workshop organised by Pioneer Institute of Hotel Management on Japanese cuisine. Experts from the Japanese culinary industry, Yasushi Kawoshimo and Hirofumi Masaki, were flown in to teach the participants about the intricacies of Japanese cuisine.

The workshop kicked off with Masaki demonstrating the equipment required – knives chopsticks, cleavers – for a Japanese meal preparation. Although Japanese cuisine majorly consists of seafood and other meat, this workshop only used vegetarian ingredients as authentic Japanese ingredients are rare to find here. Later the duo went on to prepare Miso Soup, a slow cooked vegetable broth. Kawashimo said, “This is home food in Japan. This is what mothers make.”

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