Seminar Report: Japanese Sweets & Sake - Traveling beyond Time -
Sake culture seminar “Japanese Sweets & Sake -Traveling beyond Time-“ was held at OZU Kyoto on March 28, 2015.
Syoji Yamaguchi, who is the master confectioner of a local pastry shop Kyoto Suetomi, gave a lecture regarding history of Japanese sweets and how it has made a dramatic change to the modern style throughout its long history since the days when sugar was hard-to-find and luxury goods.
According his lecture, in the past, only members of aristocracy could enjoy Japanese sweets together with Sake, and technique making Japanese sweets which embody seasonal beauty has developed along with Japanese art of tea ceremony. He also showed photos of varieties of Japanese sweets that were the special collaborative work with different businesses of domestic and international.
Participants enjoyed the special sweets for the day, “Funoyaki” thin cookies with sake, which dates back to 16 century when Sen no Rikyu played an active role. They had a pleasant time with Japanese sweets and sake traveling beyond time.
Seminar Report: Master Bucket Craftsman and Life with Sake
Sake culture seminar “Master Bucket Craftsman and Life with Sake” was held at OZU Kyoto on March 15, 2015.
The speaker was Shuji Nakagawa, the 3rd master of Kyoto Nakagawa Mokkougei, who just came back from Paris where he had an exhibition in January. While participants having an animated conversation about Japanese culture, he showed them his art works which he had exhibited in Paris. They experienced spiritually affluent life with Japanese traditional handcraft and sake, enjoying meal and a cup of sake which was made from Japanese Cypress (Sawara).
Seminar Report: A Spice of Art to Your Meal! French Home-Cooking and Sake
Jennifer Julien, French cuisine culture adviser, gave the second lecture on “A Spice of Art to Your Meal! French Home-Cooking and Sake“ at OZU Kyoto on March 13, 2015.
Spring season is so short in France that French people long for summer vacation. She embodied such a feeling in her meal of the day, and participants could feel an early-summer in her French home-cooking. They enjoyed “marriage” between sake and French home cuisine in a relaxed atmosphere, listening Ms. Julien’s talk about how French enjoy drink on vacation.
Seminar Report: Setsuko Sugimoto “Gracious Life in Kyoto Machiya” - Seasonal Splendors of Food & Sake -
On February 18, 2015, Japanese traditional cuisine expert, Setsuko Sugimoto gave a lecture regarding Kyoto home-cooking and sake, living in daily life. She is working on Kyoto cuisine culture and preserving Kyomachiya one of which she was born in.
Based on “Saichu-oboe”, which records the customs of Kyoto merchant families, is passed down from around 200 years ago, Ms. Sugimoto gave an impressive talk about customs at meals in seasonal or annual events and history of Kyoto cuisine culture. Intensively listening to the talk, participants looked at a copy of precious “Saichu-oboe” in front of them.
As the special meal of the day, she offered her original menu “boiled hatakena or green vegetable and oage or deep fried tofu” made with ingredients which she herself selected, after OZU Kyoto’s Okayu rice porridge was served. They enjoyed flavorful and nutritious Kyoto obanzai home cooking, while tasting sake poured into different cups. Ms. Sugimoto also kindly shared her original recipe for soup of the dish and how to select ingredients.
Everyone spent pleasant time full of tips to find the moment of “extraordinary” in ordinary dietary habit.
Seminar Report: A Tip from French Chef, Brilliant Synergy of Meal & Sake - French Cuisine in the Japanese Kappo Style! -
On February 17, 2015, French Cuisine Master, Dominique Corby, the former sous-chef of Paris's Tour d'Argent and the former chef of Tour d'Argent Tokyo, was invited to OZU Kyoto Sake Culture Seminar, where participants enjoyed their meal and sake in a new style of French kappo, fusion of French and Japanese cuisine.
Being known for its variety of meals, he always surprises everyone with his creation. As the special menu of the day, he served superb French meal into which Kisu (Sand borer) fish & soft roe, Umaina green vegetable, one of Kyo-yasai (specifically certified vegetable varieties grown in Kyoto), and sweet chestnuts are beautifully incorporated. Participants experienced the best combination of Sake and his meal.
Seminar Report: A Spice of Art to Your Meal! French Home-Cooking and Sake
Jennifer Julien, French cuisine culture adviser, gave a lecture on “A Spice of Art to Your Meal! French Home-Cooking and Sake“ at OZU on February 15, 2015.
Talking about a surprising similarity in France and Japan, she introduced simple and easy French home-cooking and sweets made with sake lees. Participants enjoyed unexpected “marriage” between the meal and sake at the seminar.
Seminar Report: A Tip from French Chef, A Bit of Elegance in Your Spring Meals
On February 2, 2015, French Cuisine Master, Dominique Corby, the former sous-chef of Paris's Tour d'Argent and the former chef of Tour d'Argent Tokyo, had the third seminar on “A Tip from French Chef, A Bit of Elegance in Your Spring Meals” at OZU Kyoto.
Taking up “French Kappo” or fusion of French and Japanese cuisine as a theme, he offered dishes “Butter roast of chicken & Chinese orange” and “Steamed wasabi leaves & sea eel parceled in tofu skin” which enriched the flavor of meal together with sake.
All the participants were intoxicated with the intelligence of sake & meal.
Seminar Report: A Tip from French Chef, A Little More Luxury in Your Dining
French Cuisine Master, Dominique Corby, the former sous-chef of Paris's Tour d'Argent and the former chef of Tour d'Argent Tokyo, gave a sake culture seminar on January 9, 2015 at OZU Kyoto. Themed on happiness joining in palatability through the presence of sake, the seminar suggests a new way of enjoying sake and meal in the style of “French Kappo”.
Following the previous seminar when it got a favorable review, this time “French Kappo” or fusion of French and Japanese cuisine was taken up as a theme of the day. Mr. Corby’s various original French used Japanese traditional foods such as roasted tuna and tilefish were served. This “French Kappo” is a new style of cuisine, where happiness is joined in palatability through the presence of Sake, entertained all the participants with the intelligence of sake and food and the deliciousness. Mr. Corby also shared a story how sake adding rich flavor to your meal, and served sweets used sake lees. Participant could enjoy and learn a new appeal of sake from the seminar.
Seminar Report: A Tip from French Chef, Beautiful Harmony of Sake and Meals
French Cuisine Master, Dominique Corby was invited as a lecturer of a sake culture seminar at OZU Kyoto on December 6, 2014. He is taking the lead in the French dining “Sakura” in Hotel New Otani Osaka and the French restaurant “Le 6ème sens d'OENON” in Ginza Tokyo, after his distinguished career as the sous-chef of Paris's Tour d'Argent and the chef of Tour d'Argent Tokyo.
Mr. Corby, from the view point of French Chef, talked about Japanese sake which could enhance your meals tastier and more pleasant, while classic & modern French cuisine, into which Mr. Corby’s unique recipe was incorporated, and sweets used sake lees were served. Participants enjoyed a pleasant marriage between sake and the meal.
We are looking forward to meeting you at our seminars.