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Sushi noon and Murakami musings

Sushi noon and Murakami musings
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All this thanks to an invite I got to attend an international sushi training workshop by Japan External Trade Organisation (JETRO) and Indian Federation of Culinary Associations (IFCA) in association with Sheraton New Delhi as the hospitality partner.  In great company of Master Chefs  Masayoshi Kazato, executive  director, All Japan Sushi Association and Hirotoshi Ogawa -Director  General, All Japan Sushi Association.

Let me confess my rather Bong palate had not taken too kindly to raw fish before. But to learn the art of making Sushi, from the very best that too, can make taste buds evolve in an hour’s notice.
What is heartening is like me, a large chunk of Delhi is experimenting with food, any food, and Japanese fare is getting its place under the sun and on the dinner table.

Japanese cuisine, on its part, has also evolved over  the  last  few  decades  and it has gained the convolutions  of  western  touch, primordial instincts of Asian flavour, elegance and cadence of modern culinary profile. And Sushi, the very essence of Japanese cuisine, has put up a hard fight with the sorshe illish. Okay, that was bit of a stretch!

But why Murakami on my mind. Well, let’s just say it was chefs’ names, the food and all the book talk before and after.
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