We had the pleasure of hosting a lecture by Mr. Yoji Satake from Minoh Kichi for our 12th-grade Liberal Arts "Food Design" class. The students learned about the history and characteristics of Kyoto cuisine, as well as the global status and challenges surrounding Japanese cuisine. 

During the practical session, students indulged in the taste and aroma of kombu dashi made with abundant Rishiri kelp, followed by an experience of the synergistic effect of umami by adding katsuobushi to make the first dashi. They also sampled a white miso-flavored oyakodon and a soup made with natural Akashi sea bream, allowing them to truly appreciate the depth of Kyoto cuisine and the power of dashi.