「和食・日本産酒類紹介セミナー」の開催 / Washoku and Japanese Alcohol seminar
平成31年2月20日
当館は2019年2月15日、フランスから唎酒師で和食料理人の鵜野幸恵氏を迎え、大使公邸において和食・日本産酒類紹介セミナーを開催しました。
このセミナーには主要ホテル支配人、レストランシェフ、食材仕入れ業者等、モーリシャスの観光・食産業を担う約50名が参加しました。
The Embassy of Japan, with the support of Hennessy Park Hotel, Air Mauritius and Gourmet Emporium, organized a Washoku (Japanese cuisine) and Japanese Alcohol seminar at the Residence of the Ambassador in Floréal on Friday 15th of February 2019.
Ambassador Kato, welcomed around 50 professionals from prominent hotels, restaurants and food distribution of Mauritius for a Washoku and Japanese alcohol tasting.
The seminar was presented by Ms. Yukie Uno, Japanese chef and Sake sommelier who has been working in Paris for many years in the Riem Becker Group for the development of the Ayamé Brand. She proposed on that day a menu prepared by herself with various inspirations and ingredients from Mauritius, with the help of her sister, Ms. Yumi Uno, chef and sommelier in Tokyo and of the Ambassador’s chef, Mr. Satoshi Kishigami.
このセミナーには主要ホテル支配人、レストランシェフ、食材仕入れ業者等、モーリシャスの観光・食産業を担う約50名が参加しました。
The Embassy of Japan, with the support of Hennessy Park Hotel, Air Mauritius and Gourmet Emporium, organized a Washoku (Japanese cuisine) and Japanese Alcohol seminar at the Residence of the Ambassador in Floréal on Friday 15th of February 2019.
Ambassador Kato, welcomed around 50 professionals from prominent hotels, restaurants and food distribution of Mauritius for a Washoku and Japanese alcohol tasting.
The seminar was presented by Ms. Yukie Uno, Japanese chef and Sake sommelier who has been working in Paris for many years in the Riem Becker Group for the development of the Ayamé Brand. She proposed on that day a menu prepared by herself with various inspirations and ingredients from Mauritius, with the help of her sister, Ms. Yumi Uno, chef and sommelier in Tokyo and of the Ambassador’s chef, Mr. Satoshi Kishigami.
参加者たちは、鵜野氏による日本酒をはじめとする日本産酒類についての説明を聞きながら、酒類とそれによくあう和を基調とした料理を味わい、日本の食文化への理解を深めました。
Ms. Uno started with an in-depth explanation on the main component of the Japanese Cuisine and alcohol-making: rice. She explained the difference between rices for cooking and for alcohol making, its origin and the process of producing Sake before inviting the guests to the tasting.
Around 9 plates and alcohols were served for tasting, each highlighting its own flavor. A variety of Japanese alcohols such as sake, wine and whiskey were presented. And the guests enjoyed the harmony between the alcohols and plates displayed during the event.
セミナー後は活発な質疑応答が行われたのち、当地テレビ局等が鵜野氏や加藤大使へのインタビューを行いました。
The guests had a lot of questions and this allowed the event to be very interactive. The press also provided a very detailed coverage of the event.
このセミナーは、モーリシャス航空、ヘネシー・パーク・ホテル、Gourmet Emporium社の協力を得て行われました。
Ms. Uno started with an in-depth explanation on the main component of the Japanese Cuisine and alcohol-making: rice. She explained the difference between rices for cooking and for alcohol making, its origin and the process of producing Sake before inviting the guests to the tasting.
Around 9 plates and alcohols were served for tasting, each highlighting its own flavor. A variety of Japanese alcohols such as sake, wine and whiskey were presented. And the guests enjoyed the harmony between the alcohols and plates displayed during the event.
セミナー後は活発な質疑応答が行われたのち、当地テレビ局等が鵜野氏や加藤大使へのインタビューを行いました。
The guests had a lot of questions and this allowed the event to be very interactive. The press also provided a very detailed coverage of the event.
このセミナーは、モーリシャス航空、ヘネシー・パーク・ホテル、Gourmet Emporium社の協力を得て行われました。