2018 CULINARY TOUR OF JAPAN for Students of Advanced Cooking:

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 and , 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 of chicken, seafood, and vegetables cut into TAKIJIMAN 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. Effect of sake, mirin, vinegar, salt and cha-kaiseki (kaiseki served in tea ceremonies.) In Italy, he participated in food exhibitions to 4) Konbu and Bonito 2015, he was appointed as Japan Cultural Envoy promote the intricate and delicate flavor of the The first dashi and gave lectures and demonstration on Japanese traditional tempura to the world and to the next 5) Others (impression on the foreign students at TCI) cuisine around the world. This year, he was generations. appointed as a “Goodwill Ambassador for spreading Japanese Food” by Ministry of 11:30 Departure (by bus) Agriculture, Forestry and Fisheries.

12:00 Yanagihara Cooking School of Yanagihara Cooking School teaches traditional Japanese cuisine Traditional Japanese Cuisine (washoku), and more specifically, “Kinsaryu.” Kinsaryu has been handed down within Yanagihara family since Edo period, as a culinary art based on tea ceremony and the use of the knife. Under the Yoshinori Horii Daisuke Nomura leadership of President Kazunari Yanagihara, the school expands SARASHINA HORII Shojin SOUGO students' knowledge about cooking techniques, food arrangement, (Eight generation chef of Tokyo (Owner chef of Tokyo based based soba restaurant shojin restaurant) etiquette, and the philosophy of washoku. established in 1789)

There is a long history of bento which goes back to the Heian Period Chef Horii was introduced as a representing chef Born as the first son of DAIGO (shojin restaurant (794~). The origin is said that it was made for seasonal events such as in Japan at the food exhibitions Food of Asia and in Tokyo), he became the chief chef in 2005. Lunch: bento from Minokichi cherry-blossom viewing and excursions, but nowadays, it is one of a Food of Japan. The Japanese restaurant at DAIGO, established in 1950 has been awarded meal style in daily life. Bento has its unique sense of beauty; i.e. the Westin-Chosun Hotel in South Korea offers soba two Michelin stars since the arrival of Michelin richness of color combination and diverse sense of taste, and dishes are supervised by him. He is a globally recognized guide in Japan. In 2015, he opened Shojin packed into the bento box as if it were made for Kaiseki dishes. soba specialist. SOUGO, a more casual shojin restaurant than the Michelin starred DAIGO, to offer classical vegetarian cuisine with modern tastes and sensibilities.

06 2018 CULINARY TOUR OF JAPAN 07 Day.3 Aug 31st (Fri) Day.4 Sept 1st (Sat)

TIME PLANS DESCRIPTION TIME PLANS DESCRIPTION

6:30 ～ Breakfast: hotel 6:30～ Breakfast: hotel

8:00 Departure (by bus） 8:30 ★Check-out (luggage to delivery service) Departure (by taxi)

9:30 Kikkoman Corporation. Kikkoman was established in 1661 as a soy sauce and seasoning 9:30 HOTEL DE MIKUNI HOTEL DE MIKUNI is a French Noda Factory manufacturer. The company sells soy sauce to more than 100 countries lecture by owner Chef Kiyomi Mikuni restaurant situated in a quiet district of and its brand name is widely known in the USA and many other Tokyo. Here one can enjoy French "cuisine countries around the world. naturelle" by representative owner Chef Kikkoman is one of the sponsors of CULINARY TOUR OF JAPAN. Kiyomi Mikuni of Japan. 9:30~Tour: Kikkoman Soy Sauce Museum 9:45~ Learn about each step in making soy sauce and go through the factory 11:00~ Lecture “Fermentation and Cuisine of Soy Sauce” (to be confirmed) 10:40 Departure (by train)

11:40 Departure (by bus) 11:10 Tokyo Station Free Time (purchase bento for lunch) Lunch: bento (in Bullet train) Tokyo Station is the hub station in Tokyo and it is a starting point for many local trains and Shinkansen (bullet train). 12:00 Lunch: Unagi Kappou Shinkawa “Unagi no kabayaki (glaze-grilled eel)” is popular with Japanese for its stamina, Established in 1914, the red-brick built main building was one of the representing constructions of the Taisho Period but it power strength cuisine to overcome the severe heat of summer. It is said that it burned down in WWII and was reconstructed afterwards. It was designated as a National Important Cultural Property in 2003. Inside the station, you will find shops selling special station bentos from all over Japan along with original bentos from famous takes “three years skewering, eight years cutting, lifetime ” to master the restaurants. It is one of the enjoyments to purchase station bento to bring along with your journey on the train. techniques to make delicious unagi no kabayaki. Established in 1892, Shinkawa offers unagi dishes using very rare and scarce Japanese unagis. 12:00 Collect luggage at SAGAWA EXPRESS Tokyo Station Service Center

13:30 Departure (by bus） 12:50 Departure (by Bullet train) : nozomi 111

15:00 Kai Corporation Kai Corporation was founded in the City of Seki, , which Lecture about Japanese kitchen knives is known as the capital of cutlery of Japan. It is one of the long-established 15:08 Kyoto Station and demonstration of knife maintenance knife makers representing Japan. The company sells kitchen knives and other household utensils to more than 30 countries around the world. techniques 15:30 Departure (by taxi)

16:30 Departure (by bus) 16:00 Kyoto Traveler's Inn ★Check-in

17:00 TOKYO MIDTOWN TOKYO MIDTOWN is a complex facility that hosts more than 130 shops and 17:45 Departure (walk) restaurants, offices, accommodations, and cultural facilities (for example, Suntory Art Gallery), living quarters, medical units, and park. It was founded in 2007 with the vision to convey the Japanese sense of beauty to the world. 18:00 Dinner: Takeshigero Takeshigero is the main restaurant of the long established Kyo-kaiseki restaurant Minokichi, which has a 18:00 Dinner: HACHIBEI The owner chef Katsunori Yashima is a history of more than 300 years. Located (Japanese-style grilled chicken) son of a butcher. He opened his first in a bamboo grove, Takeshigero is part yakitori restaurant in 1983. He seeks of the specific cultural and natural excellence in flavor and ingredients, settings of Kyoto, which offers a unique and constantly works to refine the experience of Kyoto cuisine and Japanese culture. mastership of grilling. Providing Hakata-style chicken skewers in an 21:00 Free Time enjoyable space, Yakitori Hachibei has expanded to reach new customers both inside and outside the country. 22:30 Return to hotel 20:30 Free Time

Kiyomi Mikuni Yoji Satake 22:30 Return to hotel (by public transportation) HOTEL DE MIKUNI Takeshigero (Owner chef of Tokyo based French restaurant) (Managing Director and Chef of Minokichi’s main kaiseki restaurant in Kyoto) Katsunori Yashima Chef Mikuni aimed to become a chef at the age of 15, and at Chef Satake is the second son of Rikifusa Satake, tenth YAKITORI HACHIBEI (Owner chef of Fukuoka and Tokyo based yakitori restaurant) 20, he became the chief chef at the Japanese Embassy in generation of Minokichi, a traditional ryotei style Switzerland. In 1985, he opened HOTEL DE MIKUNI. In kaiseki restaurant with a history of more than 300 years. Born in a family which owns meat shop. In 1983, opened YAKITORI HACHIBEI in Fukuoka. 2000, he was appointed as the executive chef at the Kyushu Okinawa Summit After graduating from Ritsumeikan University, majoring economics, he worked Since then, he has expanded his restaurants to Tokyo, Taiwan and Hawaii. Fukuoka Finance Ministers’ Meeting. In 2014, he became the Advisor of The Tokyo in HYOTEI for 3 years and became the Managing Director and Chef of Today, he owns 9 restaurants in Japan and 2 abroad. Organizing Committee of the Olympic and Paralympic Games. Takeshigero.

08 2018 CULINARY TOUR OF JAPAN 09 Day.5 Sept 2nd (Sun) Day.6 Sept 3rd (Mon)

TIME PLANS DESCRIPTION TIME PLANS DESCRIPTION

7:00 ～ Breakfast: hotel 7:00 ～ Breakfast: hotel

8:30 Departure (by bus) 9:30 Departure (by taxi)

11:00 Study tour at Kamiseya Terraced Rice Rice terraces, commonly used to farm 10:00 TORAYA CONFECTIONERY Toraya Kyoto Ichijo is located Paddy Fields on hilly or mountainous terrain, are CO., LTD. near Kyoto Imperial Palace in a characteristic of western Japan where quiet historical district. The Lunch: bento (unpolished rice balls and flat plains are limited. The beautiful Toraya family had been a vegetables with wild boar soup) mountain village of Kamiseya, looking purveyor to the imperial court for over the Sea of Japan in far away many years. Records from 1628 distance, which has been selected as show that Toraya had been one of the 100 Traditional Landscapes of running their confectionery shop Japan, is still maintaining traditional Japanese scenery through terraced by that time. Here one can savor farming. wagashi (traditional Japanese confections), while enjoying the beautiful view of the yard with the shop's warehouse remaining from Edo period and Inari Shrine. 13:00 Departure (by bus)

11:30 Departure (by subway) 13:30 Amanohashidate Amanohashidate is one of the Three Most Beautiful Scenic Tourist visit Spots in Japan. It is a 3.6-km sandbar stretching along Miyazu Bay, which is lined with 8000 pine trees. 12:00 Nishiki Market Known as “Kyoto's Kitchen”, Nishiki Market offers fresh Amanohashidate, or the Heavenly Bridge, was named after Kyoto sightseeing and tour seafood and fresh Kyoto vegetables, dried seafood, pickles, the upside-down view of this sandbar which appears like a and Obanzai (Kyoto style delicatessen) and here you will bridge floating up in the air. find almost every Kyoto-unique item. The market has a history of several centuries, and many stores have been operated by the same families for generations. It all 14:30 Departure (by bus) started as a fish wholesale district, with the first shops opening in Heian Period, around 1310, to supply Kyoto Imperial Palace with fresh fish. Today it remains an 15:00 Iio Jozo Co,. Ltd. Iio Jozo is a rice vinegar producer important market for Kyoto and is often packed with locals Study tour and lecture about the with a history of more than 120 and tourists alike. fermentation culture and production of years. Since its establishment, the rice vinegar company has been producing vinegar, maintaining the 13:00 Departure (by taxi) traditional methods of production through the years. Iio Jozo is the only vinegar producer in Japan, 13:30 Lunch: Nanzenji Junsei Yudofu (simmered tofu) is a dish typical of Kyoto which has developed a closed (Yudofu) cuisine. Its origin is related to the production cycle - from growing rice in its own fields through shojin ryori (vegetarian food derived from Buddhism) the production of sake to the final product, rice vinegar. prepared at Nanzenji Temple, and Junsei is an old restaurant close to Nanzenji Temple. Yudofu, tofu cooked in 18:00 Dinner: aceto Aceto is the flagship store of the kombu (dried kelp) broth, is a simple hot pot dish, and (Italian and experience hand-rolled project “Turn Tango Region into this is the reason why the sushi) San Sebastián,” initiated by Iio quality of the ingredients is so important. Due to the Jozo’s 5th president. Having blessings of nature and the accumulated rich experience in high-quality of water in Kyoto, tofu is especially Sicily and Tokyo, Aceto's chef delicious here. offers various dishes with different kinds of vinegar produced at Iio Jozo. 15:30 Free Time Dinner: individually

20:30 Departure (by bus) 22:30 Return to hotel (by public transportation)

22:30 Return to hotel

Akihiro Iio Mitsuharu Kurokawa Iio Jozo (Fifth generation of vinegar brewing company and chef) TORAYA (Seventeenth generation, Vice President of one of the oldest traditional confectioner in Japan) Established in 1893, Iio Jozo is the only rice vinegar brewing company in Japan that produces vinegar from rice, grown in its own fields. It has Graduated from Babson College, Management Department in 2008. Joined Toraya Tokyo Factory upon graduation and engaged in confectionery been brewing vinegar from organic rice in Miyazu, Kyoto for more than 50 years. Today, there are approximately 400 companies that produces manufacture. Transferred to Toraya Paris Branch in 2010. After taking a leave of absence, in 2012, he joined a trading company and worked in vinegar in Japan, but companies which has their own brewery are extremely rare. UAE, Saudi Arabia, Singapore until early 2013. From 2013, he re-joined Toraya and was appointed as Vice President in 2018.

10 2018 CULINARY TOUR OF JAPAN 11 Day.7 Sept 4th (Tue) Day.8 Sept 5th (Wed)

TIME PLANS DESCRIPTION TIME PLANS DESCRIPTION

7:30 ★Check-put Departure (by bus) 6:30 ～ Breakfast: hotel

8:00 Breakfast: HYOTEI Known as one of the representing 8:00 Departure (by bus) with Chef Shinobu Namae restaurants in Japan which offers Kyoto cuisine preserving tradition and following the philosophy of the 10:00 Nagatanien (donabe maker) NAGATANI SEITO CO., LTD. tea ceremony, HYOTEI started its (Iga, Mie prefecture)Established in 1832, Nagatanien has carried on tradition and history 400 years ago as a teahouse techniques of Iga-yaki (Iga ware) under the spirit of “makers must be the real user”. The at the gatekeepers’ office inside seventh generation of Nagatanien is devoted to creating pot ware with consideration of Nanzenji Temple. lifestyles which evolve along with civilization. In 2011, ”Noborigama (climbing kiln)” and “Taishokan” and in 2014, “Omoya (main building)” and “Bessou (villa)” were registered as National Tangible Cultural Properties. “Noborigama (climbing kiln)” was in operation 9:00 Departure (by bus) since the establishment of Nagatanien in 1832 until the 1970’s. It is said that this climbing kiln (16 multi-chambered climbing kiln) is the only existing one of this scale in Japan.

10:00 Study tours to vegetable farms in Kyoto 11:30 Lunch: Nagatanien (donabe cuisine) Kamonasu (kamo eggplant):Kamonasu is an eggplant specific in Kyoto, which has been produced in the Kamo district for a very long time. The weight varies between 150 and 200g. With black-purple colored soft, shinny 13:00 Departure (by bus) skin and tight flesh, it is not only deep fried and served with miso sauce (Dengaku), but also boiled, seasoned and pickled. 14:00 TAKIJIMAN SAKE BREWING CO., LTD. (Nabari, Mie prefecture) Kujonegi (Kujo green onions):There are various views about the history of Surrounded by abundance of nature, TAKIJIMAN is in the Iga Basin which is at the border of Nara Kujonegi (Kujo green onions), but according to the oral tradition, pure bred green onions grown in China prefecture and Mie prefecture, near the mountain regions of Mie prefecture where a continuous B.C. were brought over to Japan. Before Kyoto became the capital of Japan, around 711 A.D., the origin range of valleys of Semi-National Park and Akamoku 48 Falls are. Akamoku 48 Falls was chosen as of Kujonegi has started its cultivation in Kyoto area. After long term breed improvement, Kujonegi a part of “Japan’s Top 100 Waterfalls.” With a big temperature difference and high quality water, became one of the Kyo-vegetables which preserves traditional cultivation. Because it was produced in Iga basin is known as the perfect rice producing area, therefore it is the perfect area for a sake Kujo village area (Kujo, Minami-ward, Kyoto), it was named Kujonegi. brewery. At Takijiman, the underground stream from Akamoku 48 Falls was selected as “One of the Exquisite Waters of Heisei Period”, and mainly, Yamadanishiki rice produced in the Iga Basin by a contract farmer is used to brew the Kyotakenoko (Kyoto bamboo shoots):Kyotakenoko (Kyoto bamboo shoots) is grown in a specific manner utmost sake. Because of the brewery’s never compromising spirit, it has won the gold medal of National New Sake Competition nine using the most common edible bamboo “moso bamboo.” It was probably brought to Japan from China times. It also won the gold medal at the International Wine Challenge in 2014. around 1200 years ago. Its whiteness and softness of the flesh is good for sashimi and its specific flavor In 2016, at Ise-Shima 42nd G7 Summit, Junmai daiginjou (top quality sake) from Takijiman was used for the toast, and Karakuchi is a distinctive feature of Kyotakenoko. junmai takihayase (dry taste sake) was offered during the meal.

12:40 Lunch: Uosu 15:00 Departure (by bus)

13:15 Departure (by bus) 16:30 Arrive at hotel, Free Time

13:45 SUNTORY SUNTORY YAMAZAKI DISTILLERY was founded in 1923 as 17:30 Departure (by train) YAMAZAKI DISTILLERY the first malt whiskey distillery in Japan. This is where Japan's lecture on distillery, walk through whiskey was born. Its location provides both good-quality factory, tasting of malt whiskey water and natural environment; very important conditions for 18:00 Dinner: Izakaya SUIKODEN Marche Group has been expanding Izakaya-style restaurants under the "Yamazaki", demonstration on how whiskey production. Here you can see an unprecedented number (MARCHE CORPORATION) management philosophy “create a clinic for mind and spirit” which is based on the to make tasty high-ball drinks of separation methods of unblended malt whiskey. founder’s philosophy “Izakaya is a place where the mind and spirit of customers’ are soothed and comforted through communication among the customers, and at the same time, the manager can become a doctor who can heal customers mind and 16:30 Departure (by bus) spirit.” Suikoden, a popular izakaya in Osaka, represents a large scale izakaya which has opened in the downtown area and business district, where you can enjoy this experience at a reasonable price. 18:30 Richmond Hotel Namba Daikokucho ★Check-in

20:30 Free Time 19:00 Departure (by train) 22:30 Return to hotel (by public transportation) 19:30 Dinner: & Sukiyaki Jun Jun is managed by the ZEN-NOH, which is dedicated to (ZEN-NOH International offering the original taste of wagyu at a reasonable price connecting wagyu producers with the urban consumers. Corporation) ZEN-NOH is one of the sponsors of CULINARY TOUR OF JAPAN. Shinobu Namae Yoshihiro Takahashi L’Effervescence HYOTEI (Executive chef of French restaurant based in Tokyo) (Fifteenth generation Kyoto based Kyoto cuisine restaurant) 21:30 Departure (by train) In 2003, Chef Namae joined Michel BRAS TOYA Japon Established in 1837, HYOTEI is famous for its Japanese (Hokkaido) and in 2005 became Sous chef. In 2008, joined morning porridge. Chef Takahashi is a member of Japan Return to hotel The Fat Duck in suburbs of London, England as Sous chef and pastry. Opened Culinary Academy. Outside the restaurant, he collaborates with foreign chefs to 22:00 L’Effervescence in Tokyo in 2008. promote Japanese cuisine and visits schools to educate children on food and nutrition.

12 2018 CULINARY TOUR OF JAPAN 13 Day.9 Sept 6th (Thu) Day.10 Sept 7th (Fri)

TIME PLANS DESCRIPTION TIME PLANS DESCRIPTION

6:30～ Breakfast: hotel 6:30～ Breakfast: hotel

9:00 Departure (by train) ★Check-out, Assemble in lobby

9:30 Tsuji Culinary Institute Tsuji Group, which actively supports the Study tour around school CIA Japanese Studies Program, is a representative educational institution specializing in the training of chefs and 10:00 Lecture by Mr. Yoshiki Tsuji, patissiers. Pursuing both authenticity and Representative, School Headmaster novelty, it has been dedicated to 11:30 Lunch: bento expanding students' knowledge about 12:30 Japanese Cuisine Demonstration food ever since its establishment. Based on the concept that food is a heart-enriching human activity that plays an important role in everyday life, Tsuji Culinary Institute does not only provide professional training, but it also makes an effort to cultivate leaders who will contribute to the development of food traditions.

14:00 Departure (by train)

14:30 Sennichimae Doguyasuji (kitchen tool street) Free Time attended by Chef Hiroki Murashima, Tsuji Culinary Institute

Osaka is called the “Kitchen of the World” and “Kuidaore (Extravagant in Food)”. Doguyasuji (tool SPONSORS COMPANIES shop street)”, has been supporting Osaka’s food culture with tools which won the favor of professional connoisseurs’. Enjoy and experience a whole variety of selected cookware and tools. {Category} kitchen appliance…commercial and household use dishes and chinaware…various kinds knives…various Japanese knives chefs from all over the world desire uniforms and shoes…all sorts of uniforms food samples…artificial samples which look real signboards and noren (shop curtains)…variety of signboards which represent the face of the shop shop goods…restaurant receipts, packaging, and wrapping materials, etc. indispensable to shops restaurants…not only shopping but also restaurants to fulfill your appetites

18:40 Departure (by train)

19:00 Dinner: YAKI-YAKI Miwa Teppanyaki consists of meat, seafood Osaka Horie Branch and vegetables roasted on an iron plate. (Teppanyaki and Okonomiyaki) It is a common cooking method in Japan, which has gained popularity Suntory Holdings Limited around the world. Okonomiyaki (a Japanese-style pancake) is a very popular food, which is prepared on an iron plate similar to teppanyaki. There are various okonomiyaki styles that change according to the ingredients used and the way they are roasted. YAKI-YAKI Miwa is a high-class restaurant which seeks excellence in the ingredients and cooking method.

21:00 Departure (by train)

21:15 Return to hotel

Katsumi Kashihara YAKI-YAKI Miwa (Owner chef of okonomiyaki and teppanyaki restaurant based in Osaka) Chef Kashihara owns okonomiyaki and teppanyaki restaurants. Since the age of 18, he was trained at his mother’s restaurant and at the age of 21, he opened his first restaurant. Today, he owns 3 restaurants in Japan and 1 in Hawaii. Kikkoman Corporation. ZEN-NOH

14 2018 CULINARY TOUR OF JAPAN 15 Day.1 : Aug 29th (wed) Day.6 : Sept 3rd (mon)

Day.2 : Aug 30th (thu)

Day.7 : Sept 4th (tue)

Day.3 : Aug 31st (fri) Day.8 : Sept 5th (wed)

Day.4 : Sept 1st (sat) Day.9 : Sept 6th (thu)

Day.5 : Sept 2nd (sun)

NAME.

16 2018 CULINARY TOUR OF JAPAN 17