Consulate Activities

　The Consulate General of Japan in Honolulu, in coordination with Kapiʻolani Community College (KCC), hosted a Washoku lecture & demonstration for KCC Culinary Arts Program students. This was our first event co-organized with KCC, and the purpose of the event was to broaden the understanding of Japanese cuisine. The lecture & demonstration was presented by the Resident Chef of the Consulate General of Japan in Honolulu, Chef Yuta Makino.
　Chef Makino presented a lecture on "FUUMI (roughly translated fragrant flavor)”, which is an expression of the taste that is unique to Japanese cuisine, followed by a demonstration on "Taro Vichyssoise", using traditional Japanese cooking technique called "Furiyuzu (sprinkle grated yuzu peel)". Vichyssoise is a classic French-style soup that is usually made with potatoes and chicken broth. Chef Makino transformed it to a Japanese fusion dish that uses kelp, bonito and clam dashi ( Japanese soup stock) instead of chicken broth, and taro instead of potatoes.
　The students were seen to be enthusiastically asking questions in the end, which the Chef happily answered.
 
NOTE: This event was held in compliance with the Honolulu City & the University of Hawaii's gathering and physical distancing rules.
 
Date: Monday, January 24, 2022
Venue: Kapiʻolani Community College
Program Title: Washoku lecture & demonstration
Lecturer: Chef Yuta Makino, Resident Chef of the Consulate General of Japan in Honolulu,
Emcee: Ms. Olena Heu (@olenaheu)
Participants: KCC Culinary Arts Program students