Japanese Food Culture in the Context of Internationalization - Understanding Authentic Dashi

Mr. Yoji Satake of Minokichi, a long-established restaurant in Kyoto, gave a lecture.

　Mr. Yoji Satake of Minokichi gave a lecture in the third year of high school in the "Food Design" class. 

　The students learned about Japanese food culture and heard a specialized talk comparing Japanese food with that of various other countries. Mr. Satake, who has served Japanese food all over the world, shared his experiences of food and culture in his own country, and the students were very interested in what he had to say. It was a valuable opportunity to view food from a global perspective. 

 

　He also taught us in detail how to make and cook ichiban-dashi (dashi made from kombu and dried bonito flakes), which is rarely practiced in modern households. The aroma of dashi broth permeated the classroom, and we tasted freshly made dashi broth and tasted takikomi-gohan and tai-no-osumashi, both of which incorporate the SDGs. The class was a great learning experience for the students, as they were able to experience the real thing.