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For the purpose of promoting French products and food culture, Sopexa organizes the annual world-wide
event called "apéritif a la française" every first Thursday in June. In Tokyo, the sixth event was held
at Roppongi-Hills on June 4, 2009.
Chef Kiyomi Mikuni of Hotel De Mikuni himself demonstrated five amuse-bouches featuring umami. Thanks to his generosity, the Umami Information Center had an opportunity to hand out umami brochures with his menu leaflets on this occasion. His amuse bouches were comprised of Foie Gras Parfait with salty kombu topping, French Tomato Pizza with red and yellow tomato toppings, Jellied Guinea Fowl and Vegetables, Meat Loaf Japonaise with dried bonito flake topping, and Umami Jelly and Couscous in a Cup. The guests lined up around the block and all items were sold out in no time.
It was impressive, if not surprising, to find that not only Western umami ingredients such as tomatoes and cheese but also Japanese umami ingredients such as salted kombu and dried bonitos match very well with wine and French guests very much appreciated these combinations.
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