Under the ‘Perfect Match’ campaign and in collaboration with the Tokyo Culinary and Confectionery Arts Academy the European Union hosted a Culinary Workshop for students of this recognized academy on 8 October 2024.
This one-hour event was a special opportunity for young culinary enthusiasts to learn from one of the industry's best: Chef Naoyuki Yanagihara. The workshop aimed to familiarize future chefs with the handling of high-quality EU products. Attendees also had the privilege of hearing from Ms. Isabelle De Stobbeleir, Counsellor, Trade Section, Delegation of the European Union to Japan, who provided an insightful explanation of the EU's Geographical Indications (GI) scheme.
Chef Yanagihara showcased his exceptional skills by preparing two exquisite dishes: Foamed Tofu with French White Asparagus and Polish Porcini, and Deep Fried Hungarian Duck.
The foamed tofu dish was a delicate blend of flavors, featuring France's Asperges du Blayais PGI, Greece's Kalamata EVOO PDO, Malta's premium tomato puree, and Poland's dried Porcini. This innovative recipe demonstrated how European ingredients can compliment traditional Japanese cuisine, offering the students a fresh perspective on international culinary fusion.
The Deep-fried Hungarian Duck was another highlight of the seminar, illustrating how the rich and diverse flavors of Europe can be elevated further by Japanese sensibility. The dish included premium ingredients such as Austria's Pumpkin Seed Oil (Steirisches Kurbiskernol) PGI, Hungarian Duck Meat, Italy's Cream Dressing with Balsamico di Modena PGI, Lithuania's Beet Sugar, and Slovenian Salt.
Practical information
Tokyo Culinary and Confectionery Arts Academy
