In the 3rd-year IG Humanities Inquiry class “Food Design,” a guest lecture was delivered by Mr. Yoji Satake of MINOKICHI Co., Ltd. We were also joined by David, a student from the Czech Republic who came to Japan to study Kyoto cuisine—making this a rare and valuable opportunity for our students to learn together.
Mr. Satake shared his personal experiences and gave insightful lessons on the history and characteristics of Kyoto cuisine, as well as the global circumstances and challenges surrounding traditional Japanese food.
When students tasted “Ichiban Dashi” made generously with Rishiri kelp and bonito flakes, they were amazed by the rich umami flavor and the synergy effect. During the practical session, they had hands-on experiences making white miso-flavored Oyakodon and a yuzu-scented sea bream soup. It was a true opportunity to engage directly with authentic Kyoto cuisine.