Event Overview
Join us for an immersive, hands-on culinary workshop exploring the foundational flavours of Japanese cuisine. This session focuses on umami, dashi, and the essential fermented seasonings that give Japanese food its depth, balance, and complexity. Designed for cooks, chefs, and food enthusiasts, participants will learn through guided discussion, live demonstrations, and practical kitchen time.
Event Details
Date: May 20, 2026
Time: 5:00 – 8:00 PM
Location: VIU Culinary Food Lab
Participants: Limited to 14–16 attendees
Workshop Theme
Japanese Cuisine: Flavour & Seasonings
Exploring:
Umami as the fifth taste
Traditional dashi and its variations
Japanese fermented ingredients, including:
Soy sauce
Mirin
Sake
Rice-wine vinegar
What You’ll Learn
What umami is and why it matters in Japanese cooking
The role of dashi as the backbone of Japanese cuisine
How fermentation enhances flavour, aroma, and balance
How to build layered flavour using simple, traditional ingredients
Workshop Format
This 3-hour workshop blends discussion, demonstration, and hands-on participation:
Interactive discussion on umami, dashi, and fermented ingredients
Dashi preparation — traditional techniques and ingredient selection
Chef demonstration of two dishes using dashi and fermented seasonings
Participant practice — apply techniques and flavours in the kitchen
Who Should Attend
Culinary students
Professional cooks and chefs
Serious home cooks
Anyone interested in Japanese cuisine and flavour development
No prior Japanese cooking experience is required.
What’s Included
All ingredients and equipment
Guided instruction and demonstrations
Hands-on kitchen experience
Recipes and learning notes (digital or printed)
Registration
Spots are limited to ensure a hands-on experience. Registration details will be announced soon.
👉 Advance registration required
For more information or to express interest, please contact the event organizer or follow upcoming announcements.