Umami 101 - Basics and Advanced in International Restaurant and Foodservice Show of New York (IRGSNY)
We are pleased to inform you that umami event will appear on the program of coming International Restaurant and Foodservice Show of New York (IRGSNY) at Javits Center NY March 4th through 6th, 2012.
With two renowned chefs ; Chef Yoshihiro Takahashi of Hyotei of Kyoto Japan and the executive chef Kazutaka Iimori of Blue Ribbon Sushi Bar & Gril of New York City, the Umami Information Center will organize the culinary demonstration, Umami 101 - Basics on March 4th and Umami 101 - Advaned on the following day.
Date and Venue: March 4th and 5th, 2012 at Javitz Convention Center, NY, USA
Organizer: Umami Information Center (Non-profit Organization)
Umami 101- Basics introduces the essentials of umami, including the health benefits and how to make dashi. It will be presented by Executive Chef Yoshihiro Takahashi of Hyotei, the legendary 400-year-old kaiseki restaurant in Kyoto with three Michelin stars. He is this family-owned restaurant's 15th generation chef. Dedicated to the traditional style while incorporating a fresh perspective, Chef Takahashi is a master of both kaiseki cuisine and umami.
Umami 101- Advanced will cover the importance of utilizing umami techniques in cooking and how to optimally balance flavors using this technique. It will be hosted by Executive Chef Kazutaka Iimori, the head sushi chef of Blue Ribbon Sushi Bar & Grill.
For more details, please visit the event's official website
An opportunity to gain advantage with exclusive insight into one of Japan's culinary secrets, Umami 101 is a highlight that you do not want to miss at this year's IRFSNY!
To attend this seminar, please visit and register at japanpavilion.us/en/umami.php.