On February 3rd, 2020, the Consulate General of Japan in Los Angeles, and the Japan External Trade Organization (JETRO) Los Angeles Office, jointly hosted a Japanese Cuisine Lecture & Demonstration at Japanese restaurant Shibumi. This promotional event for professional chefs aimed to deepen their understanding of “Umami,” of Japanese food ingredients, and of Japanese food culture. At the event, a full course Japanese menu was cooked and served by Michelin One Star Chef, Ryohei Hayashi, with a lecture on “Umami” as well as on Japanese food culture and Japanese food ingredients -- such as Japanese rice, wagyu, dried bonito, wasabi, Shochu and Awamori. Also, the preparation of dashi (broth) was demonstrated.
There were many positive comments from the participants, such as “the food provided was fantastic,” and “I could deepen my understanding of Japanese traditional food culture.” One of the participating chefs said “I have never used wagyu, but I want to include it in my recipes.”