An introduction to Japanese Cuisine at Le Cordon Bleu Paris
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An introduction to Japanese Cuisine at Le Cordon Bleu Paris

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An introduction to Japanese Cuisine at Le Cordon Bleu Paris
On the 8th March 2013, Le Cordon Bleu Paris was honored to welcome two Japanese guest Chefs, Nishizawa Tatsuo, a Chef instructor from Hattori School and Chef Semboshi Norihisa, a Le Cordon Bleu alumni.
The aim of the demonstration, which was organized by the French Chamber of Commerce and Industry in Japan, was to introduce the participants to Japanese cuisine, to showcase the virtues of a variety of Japanese products and to show the different ways in which they can be prepared.
Chef Nishizawa Tatsuo has been a Japanese cuisine Chef Instructor at the Hattori school department of gastronomy for 10 years. During the demonstration, he talked about the four key principles of Japanese cuisine, stock, seasoning, cooking temperature and cutting techniques. The Chef demonstrated four different recipes to show the importance of these principles, one of which was Ichibandashi a delicate stock made with dashi. Dashi, a fundamental ingredient in Japanese cuisine, is a stock made from Kombu seaweed and katsuobushi (dried bonito). Chef Nishizawa also made a Tsukuri (raw fish composition), ebishinjowan (mixture of fish, shrimp and mock crab served with dashi) and a vegetable tempura. He also demonstrated cutting techniques for sashimi and for bamboo leaves, which are commonly used to decorate sushi platters. The high point of the demonstration was when daikon radish was cut into sheets so thin that, when placed on top of a newspaper, the newspaper could still be read!
Chef Semboshi Norihisa graduated from Le Cordon Bleu Paris in 2006 with a Cuisine diploma.
/>He currently works at the prestigious Parisian restaurant Le Cinq which is located in the Four Seasons George V hotel. He delighted the participants by presenting dishes using the same ingredients as Chef Nishizawa but in a more contemporary way:

Egg in dashi jelly, cream of cauliflower
Amberjack tempura, seasonal vegetables marinated in dashi, fish tartare
Pan-fried foie gras, dashi bouillon, baby vegetables

The participants were extremely satisfied by the quality of the information given on Japanese history, culture and culinary traditions which represented a real exchange of know-how and savoir faire.

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An introduction to Japanese Cuisine at Le Cordon Bleu Paris
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An introduction to Japanese Cuisine at Le Cordon Bleu Paris