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2018 Culinary Tour of Japan Schedule

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2018 Culinary Tour of Japan Schedule 2018 CULINARY TOUR OF JAPAN for Students of Advanced Cooking: Japanese Cuisine 2018. 8.29(wed) - 9.7(fri) Planning & Direction Soul of Japan Foundation GREETINGご挨拶 About the Schedule The Culinary Institute of America Vice-president GREG DRESCHER Itinerary Day. 1 : 8/29（Wed） Tokyo (Asakusa) The Culinary Institute of America (CIA) is delighted to present this second Culinary Day. 2 : 8/30（Thu） Tokyo (Odaiba, Tsukiji, Akasaka.） Tour of Japan as a part of the Japanese Studies Program offered to bachelor’s degree students of the CIA. Day. 3 : 8/31（Fri） Tokyo（Noda, Kanda, Roppongi.） JAPAN SEA The 2018 tour is open to students enrolled in the Fall 2018 Advanced Cooking: Tokyo Kyoto Japanese Cuisine course. Day. 4 : 9/1 (Sat) → As the popularity of Japanese foods continues to expand in the United States, and Day. 5 : 9/2 (Sun) Kyoto(Miyazu) savvy diners expect ever-greater authenticity and more exacting execution, the CIA is KYOTO committed to furthering the education of American chefs in this cuisine and culture, Day. 6 : 9/3(Mon) Kyoto(Ichijo,Shijo,etc.) TOKYO enabling them to offer the best of this important UNESCO Intangible Cultural Day. 7 : 9/4(Tue) Kyoto → Osaka Heritage to their guests. This tour is made possible in part by the generous support of the members of the CIA’s Japanese Studies Leadership Day. 8 : 9/5 (Wed) Mie Council, including Suntory, Kikkoman Corporation, ZEN-NOH, and Tsuji Culinary Institute. Day. 9 : 9/6 (Thu) Osaka(Nanba,Tennoji) MIE Special thanks to Mr. Hiroo Chikaraishi, CIA Ambassador in Japan, and the Soul of Japan Foundation for their vision, support, and planning of the tour. Day.10 : 9/7(Fri) Osaka OSAKA Representative Director of “Soul of Japan” Foundation CIA Ambassador in Japan HIROO CHIKARAISHI List of Participants As CIA Ambassador in Japan, I would like to express my great delight to have the Culinary Tour of Japan implemented as part of the CIA Japanese Studies Program and to take this opportunity to welcome all students and participants. In 2010, together with Team of Japan consisting of 39 chefs representing Japan, I Faculty/Staff/Etc. Ms. Cathy Jorin | Director of The Food Business School participated in the CIA Worlds of Flavor “Japan: Flavors of Culture.” Focused on food, Ms. Murphy Deirdre Jean | Professor this conference provided a great opportunity to promote friendship and international Mr. Sam Lozoff | Assistant Professor Culinary Arts exchange between Japan and the USA. Due to the participation of distinguished Japanese chefs, it significantly contributed to deepening public understanding towards Mr. Hiroo Chikaraishi | Ambassador Japanese culinary culture and cooking techniques. The present culinary tour around Japan is being realized in close cooperation with chefs from Team of Japan, 2010 and many sponsoring companies. Due to their invaluable support, this program is Students Ms. Altabbaa Karmah Nasser A Ms. Kim Grace T. providing visits to representative Japanese restaurants and food-related companies, lectures by chefs and company Mr. Barrios Brandon Kyle Ms. Ko Victoria Amy managers, and many hands-on learning experiences. I am confident that all these visits, interactions and experiences of Ms. Bernal-Oritz Miriam Mr. Lopez Ganem Jose Jaime Japanese food and culture will leave unforgettable memories in you. I also hope that these opportunities will become a Mr. Mathis Nicholas Frank valuable asset that will enrich your future lives and careers. Mr. Blochowski Joshua Christian Finally, I would like to take this opportunity to express my sincere gratitude to all our partners who supported this Ms. Cho Rebecca S Ms. Seo Cassidy Jinhee program in all possible ways. Mr. Choi Jong Hyun. Ms. Whang Jeong Ah Ms. Crosby Claire Lynn Mr. Wu Chaoyi Mr. Kim Byungleon 2018 CULINARY TOUR OF JAPAN 01 CULINARY TOUR OF JAPAN CULINARY TOUR OF JAPAN TOKYO KYOTO Date of stay Aug 29th (Wed) / Aug 30th (Thu) / Aug 31st (Fri) / Sept 1st (Sat) Date of stay Sept 1st (Sat) / Sept 2nd (Sun) / Sept 3rd (Mon) / Sept 4th (Tue) HOTEL : Richmond Hotel Premier Asakusa Asakusa Asadori TORAYA CONFECTIONERY Kai Corporation HOTEL DE MIKUNI Tokyo Station Hyotei HOTEL:Kyoto Traveler's Inn Nanzenji Junsei Minokichi Takeshigero Yanagihara Cooking School YAKITORI HACHIBEI TOKYO MIDTOWN Tsukiji Market Nishiki Market Shojin Sougo DAY3:Aug 31st (Fri) DAY5:Sept 2nd (Sun) DAY7:Sept 4th (Tue) Kikkoman Corporation. Noda Factory Kamiseya Terraced Rice Paddy Fields Unagi Kappou Shinkawa SUNTORY YAMAZAKI DISTILLERY Suntory Holdings Limited Amanohashidate Iio Jozo 02 2018 CULINARY TOUR OF JAPAN 03 CULINARY TOUR OF JAPAN OSAKA & MIE 2018 CULINARY TOUR OF JAPAN Date of stay Sept 4th (Tue) / Sept 5th (Wed) / Sept 6th (Thu) / Sept 7th (Fri) SCHEDULE Yakiniku & Sukiyaki Jun Day.1 Aug 29th (Wed) TIME PLANS DESCRIPTION Recommended sightseeing spots until assembly time: Asakusa “Marugoto Nippon” (in Richmond Hotel Premier Asakusa International 1-4F) Asakusa “Marugoto Nippon” is a commercial facility in Asakusa where you can find a vast array of local foods and traditional craftwork from each part of Japan. Richmond Hotel Premier Asakusa The area surrounding Sensoji Temple in ★Check in after 14:00 individually Asakusa has developed as one of the busiest bustling shopping and entertainment centers since the Edo Period (about 400 years ago). Near Richmond Hotel Premier Asakusa, there are many places of cultural and historical importance which are worth visiting. YAKI-YAKI Miwa 17:45 Assemble in lobby 18:00 Orientation 1) Welcome by Cathy Jörin, Director of CIA Food Business School, Asia Liaison for CIA, CIA Tour Host 2) Greeting speech by Mr. Greg Dresher, Vice-President, CIA Sennichimae Doguyasuji 3) Welcome speech by Mr. Hiroo Chikaraishi, Representative Director, Soul of Japan 4) Self-introduction of the participants 5) Explanation of the itinerary, manners and rules DAY8:Sept 5th (Wed) HOTEL:Richmond Hotel Namba Daikokucho 19:00 Departure (walk) Nagatanien NAGATANI SEITO 19:15 Dinner: Asakusa Asadori Asakusa is considered the place of (Kamameshi and Kushiyaki) origin of kamameshi, a Japanese dish in which rice, flavored with seasonings such as soy sauce and mirin, chicken, sea food, shiitake mushrooms and other vegetables are cooked in a pot for one Izakaya SUIKODEN person. One of the features is that the pot itself is served directly to the table. Kushiyaki, grilled skewers of chicken, seafood, and vegetables cut into TAKIJIMAN SAKE BREWING bite-size pieces, is a very popular dish which goes well with alcohol. Tsuji Culinary Institute 21:15 Free Time 22:30 Return to hotel 04 2018 CULINARY TOUR OF JAPAN 05 Day.2 Aug 30th (Thu) TIME PLANS DESCRIPTION TIME PLANS DESCRIPTION 6:30 ～ Breakfast: hotel 13:00 Lecture and Demonstration ①Chef Naoyuki Yanagihara "Dashi" 13：00～14：00 ②Chef Yoshinori Horii, Sarashina Horii "Soba" 14：15～15：15 ③Chef Hitoshi Arai, Tenkou "Tempura" 15：30～16：30 Departure (by bus) 7:00 ④Chef Yoshinori Tezuka, Matsunosushi "Sushi" 16:45~17:45 7:30 Tsukiji Market Tsukiji Market is the largest public 18:00 Departure (walk) Tour around Tsukiji Outer Market wholesale market in the world and it is guided by Chef Naoyuki Yanagihara, one of the representing markets in Chef Yoshinori Tezuka and Chef Hitoshi Japan. More than 480 kinds of seafood 18:30 Welcome Reception Dinner: Sougo keeps the tradition of shojin Arai (the world's largest scale) and about 270 Sougo Japanese Shojin Restaurant ryori, vegetarian food derived from varieties of fruit and vegetables are sold with owner Chef Daisuke Nomura and Buddhism, while exploring its potential here. There are 7 wholesalers and other chefs from Team of Japan, WOF with a touch of modernity. Including approximately 1000 intermediate 2010 new ingredients and cooking wholesalers (out of 1000, approximately 820 seafood intermediate techniques, Sougo offers an innovative wholesalers) participate in the auctions held at Tsukiji Market. The shojin ryori which everyone can enjoy. shopping area adjacent to it, Tsukiji Outer Market, is one of the most attractive tourist spots of Tokyo. 21:00 Departure (by subway) 9:00 Departure (by bus) 22:00 Return to hotel 9:30 Suntory Holdings Limited Suntory is a leading beverage maker (World Headquarters, Odaiba) that produces wines and spirits, beer, Presentation about Suntory and soft drinks. The World Welcome speech by Mr. Takeshi Headquarters building in Odaiba hosts Naoyuki Yanagihara Hitoshi Arai Yoshinori Tezuka Niinami, President and CEO the headquarters of the company. Yanagihara Cooking School Kagurazaka TENKO Omori kaigan Matsunozusi Suntory is one of the sponsors of (Vice President) Tempura ARAI (4th generation owner chef of CULINARY TOUR OF JAPAN. (Second generation chef of Tokyo based sushi restaurant Tokyo based tempura established in 1910) restaurant) Chef Yanagihara is a culinary specialist on Second generation of Tenko, a well-established In 2015, Chef Tezuka joined the Milan Exposition Japanese traditional cuisine and successor of Edo tempura restaurant with a long history based in Japan Day, and in 2016, performed sushi 10:30 Lecture by Prof. Ryoji Hamamoto, Vice 1) Business Category of Japanese Cuisine Kaiseki Kinsaryu. He has experiences serving as Kagurazaka, Chef Hitoshi Aria joined the World demonstration at Turin Slow Food International Dean of Japanese Cuisine, Tsuji Culinary Ryoutei, Kappou and Special restaurant the only Asian chef on a Dutch ship. Today, of Flavor 2010 held at CIA, St. Helena, California Congress. He caters for events and private parties Institute 2) Layout of the kitchen together with his father Chef Kazunari as a representative of tempura chef. The in Japan and internationally, to royal families in "Japanese Cuisine" Role of stew, cutting techniques, frying, etc. Yanagihara, he is engaged in teaching and following year, 2011, in New York, 2013 Warsaw, Arabic countries and celebrities, also lectures in 3) Role of seasoning upon cooking research related to Japanese cuisine and Poland, 2014 Paris, France and in 2015 Milan, universities and companies.
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