International culinary experts discover the flavors of Kagawa
A group of international food experts recently toured Higashikagawa and Miki to experience the rich food culture of Kagawa Prefecture.
The chefs, who are active around the world, immersed themselves in local traditions through visits to a soy sauce brewery and participation in a traditional tea ceremony on June 4.
The tour was organized in conjunction with the June 7-8 national conference for promoting food education in Tokushima.
Thirteen chefs and food education professionals from Europe, Asia, and other regions joined the tour ahead of the conference.
The group began the day at Kamebishi, a long-established soy sauce brewery in the Hikida area of Higashikagawa, then visited Masagoya, a "somen" noodle shop in Takamatsu's Higashiueda, where they tried making noodles by hand. Next up was a trip to Watanabe Tei, a traditional home with six tea rooms in the Shimotakaoka area of Miki.
There, the group participated in a tea ceremony and enjoyed a performance of "gagaku," Japan's classical court music. During the tea ceremony, participants learned to make matcha using a bamboo whisk, under the guidance of Watanabe Tei owner Ayami Kobashi.
Many remarked on the rich flavor of the tea, with one comparing it to a cappuccino. The musical performance, presented by the prefectural shrine association gagaku club, featured the elegant sounds of "sho" and "hichiriki" wind instruments reverberating through the historic tea room.
Miki Mayor Yoshiharu Ito also attended the event and presented guests with a traditional tenugui hand towel. The towel featured designs by Yoshitaro Kamakura, a local artist and designated living national treasure for stencil dyeing.
Chef Luciano Tona, a former culinary school director from Italy, shared his impressions of the tour: "The emphasis on simple cooking that highlights local ingredients is something Japan and Italy have in common."
"Experiencing matcha in such a historic setting was truly memorable," he said.
The Shikoku Shimbun
More Shikoku Shimbun stories:
Marugame Castle festival delights with lively performances
Setouchi Triennale art festival opens in western Japan
Kids at island in Kagawa learns to make sushi from former sushi chef
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The Shikoku Shimbun - 5 minutes ago - 14:16 | All, Japan A group of international food experts recently toured Higashikagawa and Miki to experience the rich food culture of Kagawa Prefecture. The chefs, who are active around the world, immersed themselves in local traditions through visits to a soy sauce brewery and participation in a traditional tea ceremony on June 4. The tour was organized in conjunction with the June 7-8 national conference for promoting food education in Tokushima. Thirteen chefs and food education professionals from Europe, Asia, and other regions joined the tour ahead of the conference. The group began the day at Kamebishi, a long-established soy sauce brewery in the Hikida area of Higashikagawa, then visited Masagoya, a "somen" noodle shop in Takamatsu's Higashiueda, where they tried making noodles by hand. Next up was a trip to Watanabe Tei, a traditional home with six tea rooms in the Shimotakaoka area of Miki. There, the group participated in a tea ceremony and enjoyed a performance of "gagaku," Japan's classical court music. During the tea ceremony, participants learned to make matcha using a bamboo whisk, under the guidance of Watanabe Tei owner Ayami Kobashi. Many remarked on the rich flavor of the tea, with one comparing it to a cappuccino. The musical performance, presented by the prefectural shrine association gagaku club, featured the elegant sounds of "sho" and "hichiriki" wind instruments reverberating through the historic tea room. Miki Mayor Yoshiharu Ito also attended the event and presented guests with a traditional tenugui hand towel. The towel featured designs by Yoshitaro Kamakura, a local artist and designated living national treasure for stencil dyeing. Chef Luciano Tona, a former culinary school director from Italy, shared his impressions of the tour: "The emphasis on simple cooking that highlights local ingredients is something Japan and Italy have in common." "Experiencing matcha in such a historic setting was truly memorable," he said. The Shikoku Shimbun More Shikoku Shimbun stories: Marugame Castle festival delights with lively performances Setouchi Triennale art festival opens in western Japan Kids at island in Kagawa learns to make sushi from former sushi chef
