Umami Pavilion

Organized by JRO
The Japan Pavilion is one of the largest food shows in the world solely dedicated to Japanese foods. For the eighth consecutive year, the Japan Pavilion will present to the industry an exclusive showcase of Japanese specialties and cooking demonstrations—all upholding Japanese cuisine’s high level of quality and safety. The theme of this year’s show is “Healthy and Flavor,” with a special focus on umami, the secret flavor to make your dish spectacular.

 

Umami Kitchen

Top chefs will demonstrate practical ways on how to use Umami techniques. Learn how to incorporate Umami and Japanese ingredients to enhance your cooking style.

Sunday, March 2, 2014

  • 11:00-11:30: Demo1 Using ingridents from lists (Billy Strynkowski)
  • 12:00-12:30: Demo2 Using ingridents from lists (Billy Strynkowski)
  • 13:00-13:30: Demo1 Using ingridents from lists (Billy Strynkowski)
  • 14:00-14:30: Demo2 Using ingridents from lists (Billy Strynkowski)

Monday, March 3, 2014

  • 11:30-12:00: Demo1 Using ingridents from lists (Jason Huang)
  • 12:15-12:45: Demo2 Using ingridents from lists (Jason Huang)
  • 13:00-13:30: Demo1 Using ingridents from lists (Fred Sabo)
  • 15:30-16:00: Demo2 Using ingridents from lists (Fred Sabo)

Tuesday, March 4, 2014

  • 12:00-12:30: Demo1 Using ingridents from lists (Matt Bernero)
  • 13:00-13:30: Demo2 Using ingridents from lists (Claud Chassagne)
  • 14:00-14:30: Demo1 Using ingridents from lists (Matt Bernero)

Advanced Kitchen

Learn from some of the best sushi chefs how to filet a fish and to make sushi like a professional. As well as how to enhance the flavor of any dish with umami ingredients in a creative and original way.

Sunday, March 2, 2014

  • 11:00-11:30: Sushi How to filet (Chef Kimura & Chef Abe)
  • 13:00-13:30: How to make sushi (Chef Kimura & Chef Abe)
  • 14:00-14:30: How to make sushi (Chef Kimura & Chef Abe)

Monday, March 3, 2014

  • 12:00-12:30: Umami Cooking Enhance Flavor-Creativity (Fred Sabo)
  • 13:00-13:30: Umami Cooking Enhance Flavor-Creativity (Jason Huang)
  • 14:00-14:30: Umami Cooking Enhance Flavor-Creativity (Fred Sabo)

Tuesday, March 4, 2014

  • 11:00-11:30: Umami Cooking1 Advance Umami Ingridents (Claud Chassagne)
  • 13:00-13:30: Umami Cooking1 Advance Umami Ingridents (Matt Bernero)
  • 14:00-14:30: Umami Cooking2 Advance Umami Ingridents (Claud Chassagne)

Dashi Section

Dashi is the stock that forms the basis of much of, Japanese cuisine. It differs from other kinds of stock in that, rather than using simple ingredients boiled over a long period, it uses carefully prepared ingredients, which are only soaked in water or heated briefly so as to extract nothing but the very essence of the ingredients' flavor. Dashi most commonly utilizes a combination of kombu (kelp) and katsuobushi (dried bonito flakes), but other ingredients used to make dashi are shiitake mushrooms and niboshi. (small dried fish).

Sunday, March 2, 2014

  • 11:00-11:30: Dashi1 Liquid concentration Dashi (Philip Ellis)
  • 12:00-12:30: Dashi2 Liquid concentration Dashi (Philip Ellis)
  • 14:00-14:30: Dashi1 Liquid concentration Dashi (Philip Ellis)
  • 15:00-15:30: Dashi2 Liquid concentration Dashi (Philip Ellis)

Monday, March 3, 2014

  • 11:00-11:30: Dashi1 Liquid concentration Dashi (Philip Ellis)
  • 12:00-12:30: Dashi2 Liquid concentration Dashi (Philip Ellis)
  • 14:00-14:30: Dashi1 Liquid concentration Dashi (Philip Ellis)
  • 15:00-15:30: Dashi2 Liquid concentration Dashi (Philip Ellis)

Tuesday, March 4, 2014

  • 10:30-11:00: Dashi3 Dashi cooking ( Billy Strynkowski)
  • 12:00-12:30: Dashi4 Dashi cooking ( Billy Strynkowski)
  • 14:00-14:30: Dashi3 Dashi cooking ( Billy Strynkowski)
  • 15:00-15:30: Dashi4 Dashi cooking ( Billy Strynkowski)