Washoku Update & Insider Interviews From Students

Chef Noriyuki Kobayashi teaches students the finer points of making sushi. Photo by Sara & Christina

The high school students participating in Washoku 101 are coming to the end of their two-week course in cooking Japanese-style. Some of the activities they’ve enjoyed are: learning how to make tsukemono (pickles), onigiri (rice balls), Japanese sweets, as well as visiting a Tofu factory, and participating in a tea ceremony.

You can keep up-to-date on their activities by checking out the students' blog. There are tons of great pictures, as well as interviews with the instructors, some of whom are well-known in their respective fields as masters of various Japanese culinary techniques.

In students Perdro and Tanner’s interview with Tofu manufacturer Yoko Difranica at House Foods, Ms. Difranica says that Tofu’s still a hard sell in the U.S.: “Tofu is an acquired taste and few people in the U.S. grow up with tofu. Another challenge is educating customers about tofu and not scaring them off by making them think that House Foods is trying push a healthy product and one with no taste.”

Some Japanese food has had a wider and warmer reception than tofu, though. The sushi chef at Megu Noriyuki Kobayashi experiences high demand for his specialty, he told students Sara and Christina. Maybe it’s because he’s trained with another master: “I didn’t really have the money for culinary school,” he said. “Actually, people didn’t use to go to culinary school, but would learn under a really good chef at real restaurants.”

All the classes, lectures, and demonstrations culminate in a private reception held at the Astor Center. Mr. Kobayashi will lead students in a demonstration of making and rolling sushi. Guests will be invited to join in and partake in the hand-made sushi feast. Additional demonstrations will also be held, as well as a meal at the end, of catered and student-made goodies.

N.O.

Summertime and the Learning is Easy

Photo by Kenji Takigami

During July and August, the Corporate Program slows down and takes a well-deserved break but it's during these months that our teaching programs get jazzed up.

Our list of summer courses is extensive and covers all manner of ability levels and topics, including classes on mastering kanji and classes devoted solely to reading. What better way to escape the groggy summer heat than by sitting in a cool, air-conditioned classroom and sharpening your Japanese skills?

And we're not just offering lessons on language.

Nearly every year the Education Program invites high school students to participate in an 11-day immersion workshop on Japanese cuisine and culture, during which they examine the multifaceted history of Japanese cuisine in connection with health and wellness. And on the last day of the program, families and friends are invited to a Japanese-style reception where Japanese dishes and tea are served, including those prepared by chefs and participating students.

This is a great confidence booster for any high school student. For example, Josephine Ledda (grade 12) participated in the workshop in the summer of 2008 and remarked:

“The great thing about the Japan Society is that they know how to approach teenagers in a way that'll encourage them to learn. When we took this cooking workshop, we weren't just learning about Japanese food, we were learning about a very important part of their culture. And who wouldn't want to learn about a country through their food?”

You can find other participants' comments, photos, highlights, and activity descriptions of the program in 2008 on our website and if you're interested, don't hesitate to sign up for this summer's Japanese Cuisine 101.

And don't forget to check out the 2010 Course Catalog. I bet you'll find something whether you're just beginning, want to brush up your advanced skills, or need a quick conversation lesson.

みんなさん、がんばってね！