2016 News

Kikkoman Food Culture Exchange in China, Part 2
Kikkoman Washoku Initiative Part 3: In Praise of Japanese Cuisine
Kikkoman Food Culture Exchange in China, Part 2

Since its exhibition at the Japan Industry Pavilion of Expo 2010 Shanghai China, Kikkoman has continued to promote interaction with young Chinese people with a focus on food. This spring Kikkoman held a lecture at the Shanghai Ganglin Junior Vocational School through an introduction from the Shanghai People's Association for Friendship with Foreign Countries (SPA FFC). This school provides occupational training programs for young people ages 14 to 16, including cooking. At the event, Kikkoman organized a lecture on the basics of washoku Japanese cuisine for a total of 40 people, including first- and second-year culinary students, and teachers at this and other vocational schools in Shanghai. The focus was on washoku cooking techniques and the lecture was given by Mr. Hitoshi Kakizawa, who served as general manager of

Kikkoman's Japanese restaurant " MURASAKI" at Expo 2010 Shanghai

China and who also coordinated Kikkoman's event at Expo Milano 2015.

The lecture started with a session on katsuobushi (dried bonito flakes) and kombu, the key ingredients of dashi stock. Participants taste-tested katsuobushi and kombu, some for the first time. The lecturer then explained the synergistic effects on food created by the combination of katsuobushi and kombu. After a demonstration that included making and tasting dashi stock, a drop of soy sauce was added into each participant's stock, so they could experience the changes in flavor and aroma.