Lecture by Mr. Yoji Satake of Minokichi

Mr. Yoji Satake of Minokichi gave a lecture in the third year of high school in the "Food Design" course.Ten years after Japanese food was registered as a UNESCO Intangible Cultural Heritage, the students learned about Japan's food culture, which is expanding internationally, and the traditions that should be preserved. Mr. Satake, who has passed on Japanese food while taking into consideration the food cultures and religions of various countries, gave the students a valuable opportunity to think about food from a global perspective.In the practical training, participants tasted dashi soup stock made from Rishiri kelp and ichiban-dashi soup stock made from Rishiri kelp and dried bonito flakes, and experienced the synergistic effect of umami. They also learned about Kyoto cuisine, where natural Akashi sea bream, yuba (bean curd) and mibuna (mibuna greens) are carefully prepped and seasoned individually. The broth from the bowl of sea bream scented with yuzu (Japanese citron) spread the umami taste in my mouth forever, and I was able to experience the umami taste to the fullest.