Demonstration at Major Food Industry Trade Show Promotes Japanese Cuisine
Attendants to SIAL Canada, a major trade show held this year in Toronto featuring exhibitors from the international foods industry, was treated to a special demonstration of Japanese cuisine by renowned Chef Matthew Kimura. Chef Kimura, assisted by his father (Chef Shigeo Kimura, President of the Japanese Restaurant Association of Canada), provided a detailed explanation of “dashi”, the soup stock and flavouring agent that is considered the foundation of Japanese cuisine. This demonstration was organized by the Consulate-General of Japan with generous support from the Japanese Restaurant Association of Canada.
A special "kitchen stage" was established at the Metro Toronto Convention Centre.
Consul Masaya Otsuka, the Director of the Japan Information Centre, extends greetings to the attendants.
Before Chef Kimura began his demonstration, greetings from the Consulate-General of Japan were extended by Consul Masaya Otsuka, the Director of the Japan Information Centre. Mr. Otsuka said the Consulate-General had long recognized cuisine as a valuable avenue by which to promote Japanese culture and foodstuffs. He also stressed Japanese food was safe, despite concerns held by many due to the accident at the Dai-Ichi Nuclear Power Plant caused by the Great East Japan Earthquake. “Please let me assure you that monitoring on agricultural products is conducted continuously in Japan, and those exceeding accepted levels of safety will not be distributed in domestic markets and will not be shipped for export,” he said. “The Government of Japan is taking all possible measures to ensure the safety of food products distributed at home and abroad.”
The senior Chef Kimura work with students from George Brown
College to prepare soba noodles for sampling.
The demonstration was part of SIAL Canada,
a major trade show of international foods.
Chef Kimura explained the preparation of “dashi” in detail, from the temperature of the water used to make stock from kelp and bonito fish flakes, to how to properly strain the liquid when ready. The stock was then used in a recipe of cooked butternut squash. Chef Kimura also prepared soba noodles, for which “dashi” was used to prepare dipping sauce. Audience members were treated to samples of both recipes, and were able to see both the simplicity of sophistication of Japanese cooking.
