Food Education Business

Kikkoman Food Culture Exchange in China, Part 2

July 8, 2016

Since its exhibition at the Japan Industry Pavilion of Expo 2010 Shanghai China, Kikkoman has continued to promote interaction with young Chinese people with a focus on food. This spring Kikkoman held a lecture at the Shanghai Ganglin Junior Vocational School through an introduction from the Shanghai People's Association for Friendship with Foreign Countries (SPA FFC). This school provides occupational training programs for young people ages 14 to 16, including cooking. At the event, Kikkoman organized a lecture on the basics of washoku Japanese cuisine for a total of 40 people, including first- and second-year culinary students, and teachers at this and other vocational schools in Shanghai. The focus was on washoku cooking techniques and the lecture was given by Mr. Hitoshi Kakizawa, who served as general manager of

Kikkoman's Japanese restaurant "紫 MURASAKI" at Expo 2010 Shanghai

Introducing kombu, used for dashi stock

China and who also coordinated Kikkoman's event at Expo Milano 2015.
The lecture started with a session on katsuobushi (dried bonito flakes) and kombu, the key ingredients of dashi stock. Participants taste-tested katsuobushi and kombu, some for the first time. The lecturer then explained the synergistic effects on food created by the combination of katsuobushi and kombu. After a demonstration that included making and tasting dashi stock, a drop of soy sauce was added into each participant's stock, so they could experience the changes in flavor and aroma.

Mr. Kakizawa oversees the making of temari-sushi.

The next session was on cooking temari-sushi hand-held sushi. For ingredients in this cooking session, participants used soy sauce-marinated salmon and sea bream and sweet-and-sour pork which had been prepared by the students. Mr. Kakizawa demonstrated how to cut fish and how to properly hold a kitchen knife for safe and accurate cutting, which includes correct posture. After each student followed these cutting techniques, they then wrapped vinegared rice and ingredients in plastic wrap and prepared temari-sushi on their own.

In a message for young people who aspire to venture into the world of cuisine after graduation, Mr. Kakizawa discussed the significance and pleasure of engaging with cuisine, based on his own experience. He concluded by saying, "Please make as many people as possible smile by serving cooking full of affection that no one else can make."

One of Kikkoman's management philosophies is to promote the international exchange of food cultures. Kikkoman provides the opportunity to experience new flavors by combining soy sauce, the seasoning that has supported Japanese food culture for many years, with foods from around the world. Through events such as these, Kikkoman is able to disseminate information about Japanese food culture to a wide variety of people who are interested in or engaged with cuisine and global food culture. To achieve the goal of becoming a company whose existence is meaningful to the global society, Kikkoman continues to carry out these activities on a regular basis.