The event will be conducted by Chef Kimio Nonaga, a third-generation chef who works at the famous Japanese restaurant Nihonbashi Yukari.
The chef will introduce basic knowledge about Japanese cuisine and Japanese traditions of hospitality.
There will be also cooking demonstrations using ingredients grown in Japan, including yellowtail, scallops and wagyu.
Nonaga, 44, was trained at Japanese restaurant Roan Kikunoi by grand chef Yoshihiro Murata after graduating from Hattori Nutrition College.
In 1997, he returned to Nihonbashi Yukari, and in 2003 was chosen as one of the top five young chefs in Japan by the New York Times.
The cooking seminars will take place from 1:30 pm – 4:30 pm at Netspace Cooking School in District 1. Participants can register for the event via info@greencreate.jp.
The ministry will also launch a similar culinary event in Malaysia from May 18-19.
The chef will introduce basic knowledge about Japanese cuisine and Japanese traditions of hospitality.
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There will be also cooking demonstrations using ingredients grown in Japan, including yellowtail, scallops and wagyu.
Nonaga, 44, was trained at Japanese restaurant Roan Kikunoi by grand chef Yoshihiro Murata after graduating from Hattori Nutrition College.
In 1997, he returned to Nihonbashi Yukari, and in 2003 was chosen as one of the top five young chefs in Japan by the New York Times.
The cooking seminars will take place from 1:30 pm – 4:30 pm at Netspace Cooking School in District 1. Participants can register for the event via info@greencreate.jp.
The ministry will also launch a similar culinary event in Malaysia from May 18-19.
