An incredible evening at Vancouver Island University at our Japanese Cuisine Workshop with Chef Avi Sternberg at the VIU Culinary Food Lab. From exploring the foundations of umami and dashi to working with traditional fermented ingredients like soy sauce, mirin, sake, and rice-wine vinegar, participants had the opportunity to dive deep into the flavours and techniques that make Japanese cuisine so unique. A huge thank you to Chef Avi for sharing your knowledge, passion, and experience, and to the team at VIU for hosting us in such a fantastic learning environment. It was great to see chefs, culinary students, and food enthusiasts all coming together to learn, connect, and grow. Check out what’s happening with NVICA and upcoming workshops on our website: https://www.northvancouverislandculinary.com/events North Vancouver Island Culinary Association Vancouver Island University #japanesecuisine #