On June 9 and 10, Japan’s Ministry of Agriculture, Forestry, and Fisheries organized Japanese cooking classes in Beverly, MA to teach both the general public and professional chefs how to prepare and appreciate Washoku (traditional Japanese cuisine). The class was taught by Mr. Masahiro Nakata, a famous Japanese chef and President of Kyoto Culinary Art College, and involved a lecture on the food and ingredients as well as a cooking lesson using ingredients produced in Japan such as wagyu, yellowtail, and scallops. Guests left the class with an appreciation of the unique qualities of Washoku as well as new skills they could bring to their kitchens.
Lecture by Mr. Masahiro Nakata
Dishes made by Mr. Masahiro Nakata during the demonstration
Participants preparing the ingredients for their dishes