Japanese Culinary Experts Gives Presentation and Demonstration at George Brown College
From right to left: Chef Naoyuki Yanagihara with George Brown College's
Special Events Manager Heather Dyer and Director and Corporate Chef John Higgins.
On Oct. 5, Chef Naoyuki Yanagihara, a Japan Cultural Envoy appointed by the by the Agency for Cultural Affairs of Japan, explained the essence of Washoku to a packed auditorium at George Brown College. After the demonstration, there was a meet and greet reception in the College's atrium area.
Chef Yanagihara was born into a family specialising in "kinsa cooking", a traditional form of Japanese cuisine reputed to be more than 400 years old. He studied fermentation at the Tokyo University of Agriculture, and currently teaches and researches for his family's Yanagihara School of Traditional Japanese Cuisine. Chef Yanagihara has also been taking his ideas overseas, lecturing in many countries around the world.
Chef Yanagihara skillfully paring a thin layer of daikon.
Chef Yanagihara demonstrating proper fish cutting techniques.
Preparing white fish with seaweed and shiso leaves.
Attendance was full capacity .
