Joint sponsors: Japanese Culinary Academy, UMAMI Information Center, Organization to Promote Japanese Restaurants Abroad (JRO)
Date: December 6, 2009

As a part of the 5th Japanese Culinary Fellowship, a public workshop was held at Kyoto Culinary Art College on December 6, 2009. The Japanese Culinary Academy, since its establishment in 2004, has been supporting a fellowship and exchange programs for young overseas chefs on a regular basis with the goals of encouraging development of Japanese cuisine and its global dissemination. This year’s fellowship course is the second year collaborated with UIC, and four promising young chefs, working in the USA, Denmark and Finland, participated to enhance their knowledge about Kyoto cuisine through an integrated approach that included training in the kitchens of some of the finest traditional restaurants in the country, attending tea ceremony, and visiting agricultural producers. The program was devised with a view to developing the chefs’ overall knowledge about the climate, customs and traditions that have shaped Japan’s culinary culture in which umami plays an important role.