A few weeks ago we invited leading journalists and bloggers to join us for a special gastronomy workshop where we introduced them to the world of Japanese cuisine and where they had the opportunity to prepare their first ever sushi rolls as well.

 When it comes to Japan, it is inevitable to mention gastronomy. Many tourists choose it as a destination to try the delicacies they got to like at home in an authentic environment. Japanese gastronomy is also recognized by UNESCO, Washoku, the traditional eating culture of the country is part of the world heritage since 2013.

At JTB’s workshop we held a discussion about Japanese cuisine, eating habits, ingredients and the must try plates during a visit to Japan. Irma Héder, manager of Budapest restaurant Sushi Sei, where the workshop took place, said that Japanese specialties are based on seafood, vegetables, fish, rice and often meat too. Most common elements used for flavoring are mirin, sake, soy sauce, katsu o bushi (smoked fish) and kombu, whereas salt, sichimi, san sho pepper, white pepper, sesame and ginger are the most common spices.

Some doubt the safety of Japanese street food and bites bought from street vendors. Karolina Simon, JTB’s regional outbound manager assured participants about the safety of eating out around Japan. ’Buying freshly made delicacies from street vendors is as safe as eating in any restaurant. The hygiene and aesthetic conditions of these establishments are strictly controlled all over the country.’

By the end of the night participants could not only taste exotic plates served by the restaurant but also the maki sushi rolls they prepared during the workshop.





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