Join us for an engaging cooking demonstration and curated tasting of authentic Japanese dishes, featuring Tsukiko Hattori, acting president of the world-renowned Hattori Nutrition College and director of the Hattori Culinary Research Society, and Master Chef Kiyoyuki Ichimaida.
For the tasting, Chef Ichimaida will prepare Chicken Nanban (Japanese fried chicken), Futomaki (thick sushi rolls), Inari Sushi (sushi rice in thin tofu), Nikujaga (simmered meat and potatoes), and Tamagoyaki (sweet Kanto-style omelet with sugar). He will demonstrate the preparation of Futomaki and Tamagoyaki, showcasing the precision, nutrition and aesthetics of washoku.
Dishes prepared by Chef Ichimaida will be served as described and with authentic Japanese flavors. Modifications will not be available to suit individual tastes or dietary restrictions.
Seating is limited. Register by February 21.
About the Presenters
Special guest Tsukiko Hattori is a leading figure in culinary education and international food culture exchange. With a deep passion for promoting the cultural and nutritional values of traditional Japanese food, Ms. Hattori has expanded the Hattori Nutrition College outreach through global cooking demonstrations, public lectures, and collaborative culinary programs in the United States, Europe, and Australia.
In recognition of her outstanding contributions to the global promotion of French and Japanese cuisines, Ms. Hattori was awarded the French Order of Agricultural Merit, Chevalier, in 2023. Washoku, Japan’s traditional food culture, was recognized by UNESCO as an Intangible Cultural Heritage in 2013.
Founded in 1939, Hattori Nutrition College is one of Japan’s most respected institutions for culinary and nutrition education. The college has gained international recognition not only for its high standards of instruction but also for its efforts promoting washoku as a cultural heritage.
