Embassy of Japan, Syndicate of Restaurant Owners organize “Washoku” events featuring Chef Keigo Tamura

With the aim of introducing Japanese culture and culinary heritage, the Embassy of Japan in Lebanon, in cooperation with the Syndicate of Owners of Restaurants, Cafes, Night-Clubs and Pastries, and the Shogun restaurant organized Washoku events on September 23-24 at the Radisson Blu Hotel, Verdun. The two-day event featured a workshop and a seminar presented by Japan Cultural Envoy Chef Keigo Tamura.

The first day of the event was focused on introducing professional chefs in Lebanon to Japanese cooking techniques through a workshop led by Chef Tamura. The participants also had the opportunity to taste traditional and authentic Japanese specialties prepared on the spot. The second day, Chef Tamura gave a lecture that was open to the public about the Japanese spirit present in the Japanese food culture. The chef gave a comprehensive overview about the concept of Washoku, known as the the cuisine of harmony in the Japanese culinary art. By the end of the seminar the attendees had a better understanding of how the Japanese concept of Umami, along with the other four basic tastes, brings together a healthy and balanced meal.

During the seminar the Ambassador of Japan to Lebanon Mr. Matahiro Yamaguchi said that Japanese food is a reflection of the rich and diverse Japanese culture, and hoped the event would constitute a new milestone to forge closer and deeper cultural ties between Lebanon and Japan. In his speech, the owner of the Shogun restaurant, Mr. Aref Saade commended the organization of the event and emphasized the extensive experience of Chef Tamura, he also expressed his appreciation for the long-standing friendship and partnership between the Embassy and the Syndicate. The two-day event concluded with a Japanese dinner hosted by The Shogun Restaurant in collaboration with the Embassy and the Syndicate. The dinner was attended by the Minister of Tourism, H.E. Mr. Avedis Guidanian, along with restaurant owners, and professional chefs among others.

Source: National News Agency