Towards New Era – Food and Packaging 2020 Comprehensive exhibition of packaging, food, bakery/confectionery and logistics machinery and food hygienic, environment and testing equipment, packaging materials and food materials.

Seminar with Demonstration

Seminar with Demonstration

(2018)

Key of vacuum cooking to utilize cooking ingredients ~ Traditional ingredients in Aichi and fermented seasoning

Date & Time April 18 (Wed) 11:00-12:00 / 14:00-15:00
April 19 (Thu) 11:00-12:00 / 14:00-15:00
Lecturer Mr. Hayahisa Osada
Japanese cuisines restaurant “Kobanten” Executive Chief
長田勇久 氏

<Seminar & Demonstration>
Aichi prefecture has its unique traditional vegetable and ingredients including the chicken, Nagoya Cochin and eel, Isshiki eel and a variety of fermented seasoning such as Haccho miso (bean paste), Mikawa mirin (sweet cooking rice wine), white soy sauce, tamari soy sauce and vinegar. Vacuum cooking is the one to utilize flavor of ingredients by vacuum packing and heating ingredients and seasoning at appropriate temperature. We will give clear explanations on the basic of its vacuum cooking and you can know the key to cook unique and delicious dishes by using Aichi ingredients through demonstration and tasting.

Dessert using Hekinan white soy sauce and Mikawa mirin

Date & Time / Menu ●April 20 (Fri) 15:00-16:00
White soy sauce and caramel chiffon cake
Japanese style marble cake with white soy sauce
●April 21 (Sat) 15:00-16:00
Raisin sandwich with mirin
Dessert drink with mirin
Lecturer Ms. Mika Yamada
Nagoya Future Culture College, Professor
山田実加 氏

Please feel free to contact us. TEL 052-452-3161 Opening hours: 9:00 - 17:30 [Excluding weekends / holidays]

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