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Seminar Report: Setsuko Sugimoto “Gracious Life in Kyoto Machiya” - Seasonal Splendors of Food & Sake -

Feb 23, 2015
category : 未分類

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.

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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.

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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.

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Seminar Report: A Tip from French Chef, Brilliant Synergy of Meal & Sake - French Cuisine in the Japanese Kappo Style! -

Feb 20, 2015
category : Sake Culture Seminar

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.

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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

Feb 20, 2015
category : Sake Culture Seminar

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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.

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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

Feb 6, 2015
category : Sake Culture Seminar

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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.