11-03-2014
In the centre, Akira Oshima, Japanese master of Kaiseki Ryori, a noble gastronomic tradition in his country. The Land of the Rising Sun, since a few months ago part of the World’s Heritage list according to Unesco, is the protagonist of a series of important events in Milan. There’s also a Food Point, in Corso Garibaldi 117, in Milan, open until Saturday March16th
The charm of Japanese cuisine has conquered the world, and continues to do so. It’s not by chance that last December, Unesco included washoku – the traditional Japanese cuisine – in the World’s Heritage list. During a series of events in Milan, taking place between February 14th and March 13th, the Maff – the Japanese Ministry for Agriculture, forests and fishery – is illustrating the beauty of a nation that uses its natural resources, its seasonality and its art of hospitality as the secrets of its cultural tradition. These elements were finely expressed during an event which took place in Milan, together with master Akira Oshima, a real authority on Japanese high cuisine. Since 2006, Oshima is committed in spreading the Japanese food culture, a commitment thanks to which he was awarded with the title of Knight of the Order of Orange-Nassau in the Netherlands. The event, organised inside Milanese cooking school InKitchen, represented a unique chance to understand and deepen the knowledge of Kaiseki Ryori, Japanese high cuisine, and the art of hospitality connected to this.
Dashi's components. Left to right: shiitake mushrooms and kombu seaweeds, niboshi and katsuobushi
Tuna, salmon and sea bream sashimi
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism