Umami Seminars at Javits Center NYC – March 4 & 5 2012

Umami popularly referred to as savoriness.As the popularity of Japanese cuisine continues to grow, so are people’s preferences for umami. This potent, savory flavor has been recognition in the U.S. culinary world as the “secret ingredient” that can dramatically transform a dish. Japanese ingredients such as miso, soy sauce, and kombu, umami can enhance and transform your cooking in subtle, delightful ways.At the Japan Pavilion’s Umami 101 seminars, chefs will teach you all about umami, including cooking techniques and the science behind the flavor.

Umami 101 – Basics will introduce the essentials of umami, including the health benefits and how to make dashi. It will be presented by Executive Chef Yoshihiro Takahashi of Hyotei, the legendary 400-year-old kaiseki restaurant in Kyoto with three Michelin stars. He is this family-owned restaurant’s 15th generation chef. Dedicated to the traditional style while incorporating a fresh perspective, Chef Takahashi will be giving a special lecture on the importance of umami.
March 4, 2012 
3:00-4:00 PM 
at Room 1A02 in the Javits Center

Umami 101 – Advanced will cover the importance of utilizing umami techniques in cuisine and how to optimally balance flavors using this technique. It will be hosted by Executive Chef Kazutaka Iimori, the head sushi chef of Blue Ribbon Sushi Bar & Grill.
March 5, 2012 
3:00-4:00 PM
at Room 1A02 in the Javits Center