In late January, I was back in Kyoto, this time to attend the Washoku-do symposium, an event — hopefully annual — sponsored by the Japanese government to back the propagation of washoku (Japanese cuisine) around the world.
The event brought together some of Japan’s most revered chefs, including Yoshihiro Murata, of the renowned Kyoto kaiseki restaurant Kikunoi, and Toru Okuda, of Kojyu in Tokyo.
Several top French chefs were also invited, among them Alain Ducasse — who was also one of the judges in the World Washoku Challenge, a cooking competition for non-Japanese chefs.
I managed to speak at some length with Chef Ducasse about the event, about the participating chefs in the cooking competition and about his love of washoku.
The full review (in The Japan Times) is here…
Thanks to Kanako Teshigawara (CREMA) and Alain Ducasse Enterprise for helping to set this up.
