Understanding Japanese Ingredients and Food Labeling: October 26 Workshop Recap

On October 26th, 2017, WaNavi Japan held its “Understanding Japanese Ingredients and Food Labeling” Workshop, the third of the Life-skills workshops we have been conducting as part of the Minato-ku Libra grant project.

We started off introducing the culture around Japanese food and ingredients, and learned how to read specific Japanese ingredients for those who may want to avoid certain allergens or ingredients subject to religious and cultural sensitivities.

After the lecture and some Japanese language games, Mr. Yoshinari Noda of the Masuzuka Miso Brewery in Nagoya gave his presentation on the history, background, and the different types of miso and how it is made. We tasted the three different types of miso, and enjoyed its rich aroma and flavor.

Mr. Noda also prepared two types of dashi to make miso, one with Kombu (kelp), and one with Katsuo (bonito flakes). White and Red miso were used to make the miso soups, and participants enjoyed the different flavors of miso and dashi along with ingredients of their choice, including tofu, wakame, and o-age(fried tofu).

We would like to thank everyone that participated for this workshop! We would also like to express our sincere gratitude to Mr. Noda for his presentation, preparations, and his wonderful guidance during the workshop. We are very much inspired by his passion for miso and passing down the traditions as the fourth generation Miso master, and we look forward to collaborating to hold many more workshops that will share the world of miso to the international community.

Last but not least, we would like to thank Ms. Hubert of the Minato-ku Libra for her continuous support and guidance for our workshops.

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