Chef Genya Watanabe Gives Cooking Demonstration
2019/3/20
On Mar. 13, Chef Genya Watanabe, chef to Consul-General of Japan Takako Ito at her official residence, gave a cooking demonstration at George Brown College on dashi, a simple broth that is the foundation of many Japanese dishes.
Chef Watanabe demonstrated how to make dashi from bonito flakes and kombu (kelp) and discussed different variations of the broth and how it’s used in Japanese cuisine. He followed up with a demonstration on how to make dashimaki tamago, a Japanese omelette that incorporates dashi.
Afterwards, a reception was held in the atrium of George Brown College. Guests enjoyed a variety of Japanese foods that use dashi such as chikuzen-ni while also tasting different sakes that accompany Japanese cuisine.
Chef Watanabe demonstrated how to make dashi from bonito flakes and kombu (kelp) and discussed different variations of the broth and how it’s used in Japanese cuisine. He followed up with a demonstration on how to make dashimaki tamago, a Japanese omelette that incorporates dashi.
Afterwards, a reception was held in the atrium of George Brown College. Guests enjoyed a variety of Japanese foods that use dashi such as chikuzen-ni while also tasting different sakes that accompany Japanese cuisine.
Chef Genya Watanabe demonstrates the ingredients he will use to make dashi
Consul-General Ito gives opening remarks
The room was filled to capacity
Students look on in interest as Chef Watanabe demonstrates how to make dashimaki tamago
Following the demonstration a reception was held in the atrium of the Centre for Hospitality and Culinary Arts where guests enjoyed a variety of Japanese cuisine made with dashi
Consul-General Ito gives opening remarks
The room was filled to capacity
Students look on in interest as Chef Watanabe demonstrates how to make dashimaki tamago
Following the demonstration a reception was held in the atrium of the Centre for Hospitality and Culinary Arts where guests enjoyed a variety of Japanese cuisine made with dashi