They teach Japanese cuisine to Spanish chefs
A prestigious Japanese chef has given classes in the cuisine of her country to thirty Spanish chefs in the city of Gijón, of which a dozen have a Michelin star.
Chef Hiroko Shimbo taught them in detail the techniques and secrets used in Japanese cuisine. Some of the great Spanish chefs attending were Juan Mari and Elena Arzak, Martín Berasategui, Jesús Sánchez and Nacho Manzano, among others
Hiroko Shimbo explained to them the type of philosophy used in Japanese gastronomy, an art where all the senses intervene. He also explained the richness of this gastronomy and banished the myths that limit Japanese dishes to sushi, sashimi and raw fish, clarifying the amount of food used in Japan and its various preparations. This great chef is the author of The Japanese Kitchen, one of the best-selling books on Japanese cuisine, which will soon be translated into Spanish.
The exchange of gastronomic experience and culture is always positive, the combination of both Mediterranean and Japanese cuisines, we can already see that they result in a really tasty gastronomic result.
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