The Embassy of Japan in Denmark, in cooperation with the Norwegian Embassy in Denmark and Copenhagen Hospitality School, held the “Japanese Cuisine Lecture & Demonstration” event at Copenhagen Hospitality School in Copenhagen on 4th March. The instructor was Japanese Ambassador’s cook, Mr. Takashi Nakayama, who had sushi training in Kyoto and Nagoya, and then worked as the Japanese Ambassadors’ cook in Qatar, Malaysia and Austria.
The event was so popular that all the 150 seats were immediately fully booked right after the event had been announced. In the hall there were many people in the audience, especially the enthusiastic students from Copenhagen Hospitality School. Mr.Nakayama focused especially on 3 topics in the lecture : Japanese knives, Sushi and Dashi (Japanese “stock”).
The audience was especially interested in how to make Sushi. This time Norwegian salmon was kindly offered by Norway Seafoods, and Mr.Nakayama showed how to cut the salmon into Sushi pieces with knives, how to make sushi-rice, and how to make Nigiri-sushi. The audience tried a piece of Sushi for taste trying, and was very impressed by the taste of “real” sushi by a Japanese cook.
During the event many questions were asked such as how to handle a Japanese knife, when we take the Konbu seaweed out from the pan, how long it is needed to train to be a Sushi cook and so on.