Washoku (Japanese Cuisine) Event
2025/9/23
On September 23, the Embassy of Japan in Denmark and the Tokai University European Center (TUEC) co-hosted a Washoku (Japanese cuisine) event at TUEC in Vedbaek. Over 40 guests attended the event from cooking schools offering Japanese cuisine courses, school lunch providers, wholesale and retail distributors, restaurants and Japan-related organizations.
Ambassador Uyama and Mr. Jakob Skyt Jensen, Director of TUEC delivered opening speeches.
Professor Ole Mouritsen, President of the Danish Gastronomical Academy and Japanese Cuisine Goodwill Ambassador, gave an insightful lecture on Japan’s unique fifth taste, umami.
Mr. Atsushi Suzuki, the Ambassador’s Chef, then gave a washoku demonstration on how to prepare traditional dashi, miso soup, and authentic onigiri (rice balls). All guests were served freshly prepared dashi, miso soup, onigiri and tamagoyaki (rolled omelette). Five guests also had an opportunity to try onigiri making.
The event concluded with a tea ceremony by Byakudan-no-kai in the tea house at TUEC. The participants experienced and enjoyed the Japanese tea culture.
In addition, a wide range of Japanese food products, including Japanese rice, tea, sake, and organic sweet potato shochu were showcased in the booths in cooperation with several companies.
This event offered a great opportunity to promote and deepen understanding of Japanese food culture in Denmark.
Ambassador Uyama and Mr. Jakob Skyt Jensen, Director of TUEC delivered opening speeches.
Professor Ole Mouritsen, President of the Danish Gastronomical Academy and Japanese Cuisine Goodwill Ambassador, gave an insightful lecture on Japan’s unique fifth taste, umami.
Mr. Atsushi Suzuki, the Ambassador’s Chef, then gave a washoku demonstration on how to prepare traditional dashi, miso soup, and authentic onigiri (rice balls). All guests were served freshly prepared dashi, miso soup, onigiri and tamagoyaki (rolled omelette). Five guests also had an opportunity to try onigiri making.
The event concluded with a tea ceremony by Byakudan-no-kai in the tea house at TUEC. The participants experienced and enjoyed the Japanese tea culture.
In addition, a wide range of Japanese food products, including Japanese rice, tea, sake, and organic sweet potato shochu were showcased in the booths in cooperation with several companies.
This event offered a great opportunity to promote and deepen understanding of Japanese food culture in Denmark.
Speech by Ambassador Uyama
Speech by TUEC Director Jensen
Lecture by Professor Mouritsen
Washoku Demonstration by Chef Suzuki
Onigiri Making
Tea Ceremony Demonstration by Byakudan-no-kai
(from left) Mrs. Uyama, Ambassador Uyama, Professor Mouritsen, Director Jensen, Chef Suzuki
Promotion of Japanese Sake