In the “Committee to Promote Food Education Curriculums to Learn About Japanese Cuisine” made up of the Kyoto City Board of Education, various experts, domestic science research councils, and representatives of the PTA, we have determined a direction and policy for a food education curriculum for elementary schools in Kyoto, and are carrying it out. As per the previous academic year, we implemented this curriculum at seventeen model schools within Kyoto.
Academy members gave a demonstration, a lecture, and held a tasting session to get students, who are our future leaders, to have a deeper understanding of the special characteristics and unique culture of Japanese cooking.
The focus was on dashi, which forms the basis for Japanese cooking and is attracting attention from all around the world. (Run by the Kyoto University Graduate School of Agriculture)
We hold workshops on the culture and history of Japanese food aimed at chefs and people with an interest in food.
In FY2010, we invited some of the top names in fields such as history, culture, science (Ayao Okumura, Teruyoshi Matoba, Toru Fushiki, and Isao Kumakura) to take the podium, allowing us to provide a multi-faceted Japanese cooking workshop.
This program is designed to promote understanding of Japanese cuisine in other countries, and invites chefs who have a great deal of influence on global cooking to Kyoto, where they may develop an appreciation of Japan’s food culture and ingredients and become leaders in spreading this to the world.
This time, in addition to a noted journalist and three of the best chefs in Brazil, South America, the cooking of which is gaining fame in the West, a young energetic chef from the West Coast of the United States also came to Japan, making a total of five Fellows.
Over a period of nine days they enjoyed kitchen workshops in some of the longest-established restaurants in Kyoto and Japanese-style kappo restaurants, lessons in the tea ceremony, and visits to vegetable growers and other food producers, as well as to utensil artisan workshops.
|Participants:||Alex Atala, Owner,chef of D.O.M., Brazil
Daniel Redondo, chef at Mani, Brazil
Helena Rizzo, chef at Mani, Brazil
Douglas Keane, chef at Cyrus, USA
Luiz Americo Ferriera Camargo, editor of O Estado de S.Paulo, Brazil
Starting the previous academic year, we have been holding monthly meetings with a research team based around a lab at Kyoto University to explore the possibilities of Japanese cuisine and new academic topics.
We intended to present our findings at the Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry in Kyoto, but it was cancelled due to the March 2011 Great East Japan Earthquake (instead we shall present them at the March 2012 Annual Meeting).