Goa Hosts First-Ever Japanese Cooking Course

Panaji, Goa – The Japanese Cuisine and Dietary Culture Development Committee (JCDC) successfully hosted a four-day “Special Japanese Cooking Course” in collaboration with the Indian Hospitality Management (IHM) Goa. The event, held from December 12 to 15, brought together Indian and Japanese chefs to share their expertise and promote Japanese cuisine and food culture.

The course kicked off with Brehadeesh Kumar, owner and chef of Ginko, a Japanese restaurant in Pune, leading lectures and practical sessions for 20 selected students from IHM Goa’s senior batch. Kumar’s unique teaching approach, which drew parallels between Japanese and Indian food cultures, enabled students to grasp the basics of Japanese cuisine and prepare traditional dishes like Ichijusansai.

On the fourth day, Kiyoyuki Ichimaida, Professor of Japanese cuisine at Hattori Nutrition College in Tokyo, joined the course. Ichimaida delivered a lecture on Japanese food culture and demonstrated the art of making dashi, a fundamental Japanese broth, for 50 IHM Goa students. The students also had the opportunity to taste two types of dashi, extracted from kelp and dried bonito flakes.

Ichimaida guided the 20 students who completed the first three days of the course in making futomaki, thick roll sushi. Despite being unfamiliar with the dish, the students successfully prepared futomaki, thanks to their newfound understanding of japonica rice and fermented seasonings.

On the final day, the students participated in a cooking challenge, preparing takiawase, a dish that combines separately simmered ingredients on a single plate/bowl. The students showcased their creativity and originality, incorporating the techniques and knowledge acquired during the course. A panel of judges, comprising instructors, chefs, and influencers, evaluated the presentations based on taste, appearance, and originality, and selected a winner.

The winner of the cooking challenge was approached by a Japanese restaurant set to open in Goa, offering a potential opportunity for collaboration. All 20 students received a certificate of participation, acknowledging their newfound knowledge of Japanese cuisine, food culture, and the appeal of Japanese ingredients.

The JCDC’s “Special Japanese Cooking Course” in Goa marked a significant milestone in promoting Japanese cuisine and food culture in India. The event demonstrated the potential for cultural exchange and collaboration between Indian and Japanese culinary experts, paving the way for future initiatives and partnerships.