Japanese Cuisine Lecture and Cooking Demonstration
2026/9/5
On September 5, the Embassy of Japan in Iceland hosted a Japanese cuisine lecture and cooking demonstration at the Hotel and Culinary School of Menntaskólinn í Kópavogi.
The event was organized to promote a deeper understanding of Japanese food culture and to further strengthen exchanges between Japan and Iceland. A large number of participants attended the event.
During the demonstration, Chef Takasawa, the official chef at the Embassy of Japan in Iceland, introduced two dishes: Icelandic Lamb Miso Teriyaki Donburi and Eggplant Agebitashi (Eggplant in Dashi Broth). Participants also learned about key elements of washoku (traditional Japanese cuisine), including dashi, umami, and fermented foods. The role and significance of fermented seasonings such as miso, soy sauce, mirin, and sake in Japanese cuisine were explained.
In addition, the chef demonstrated how to prepare dashi using kombu (kelp), katsuobushi (bonito flakes), and dried shiitake mushrooms. Participants were also given an opportunity to taste the dashi, allowing them to experience firsthand the umami flavor that forms the foundation of Japanese cuisine.
The event concluded with a tasting session and Q&A, providing a valuable opportunity to deepen understanding of Japan through Japanese cuisine and promote exchanges between Japan and Iceland.
The event was organized to promote a deeper understanding of Japanese food culture and to further strengthen exchanges between Japan and Iceland. A large number of participants attended the event.
During the demonstration, Chef Takasawa, the official chef at the Embassy of Japan in Iceland, introduced two dishes: Icelandic Lamb Miso Teriyaki Donburi and Eggplant Agebitashi (Eggplant in Dashi Broth). Participants also learned about key elements of washoku (traditional Japanese cuisine), including dashi, umami, and fermented foods. The role and significance of fermented seasonings such as miso, soy sauce, mirin, and sake in Japanese cuisine were explained.
In addition, the chef demonstrated how to prepare dashi using kombu (kelp), katsuobushi (bonito flakes), and dried shiitake mushrooms. Participants were also given an opportunity to taste the dashi, allowing them to experience firsthand the umami flavor that forms the foundation of Japanese cuisine.
The event concluded with a tasting session and Q&A, providing a valuable opportunity to deepen understanding of Japan through Japanese cuisine and promote exchanges between Japan and Iceland.