'I see similarities between the two cuisines'

As a specialist in Kaiseki cuisine (traditional Japanese cuisine , meticulously prepared like a work of art) in Tokyo, Chef Kazushi Iwane comes to Vietnam to introduce authentic Japanese flavors, served buffet style, through the Umami Japan dinner program. “Umami” in Japanese means the essence of deliciousness.

When it comes to Vietnamese cuisine, the Japanese chef does not hesitate to give many compliments. “Vietnamese food is very delicious, the vegetables and fruits are very fresh, which I really like,” he said. Iwane expressed that he does not feel there is much difference between Vietnamese and Japanese cuisine.

“I see similarities between the two cuisines. Regardless of the culture, people want to use the best and most delicious food. It’s just the difficulty of the dish, the seasoning and the way of cooking that differs. For example, the same rice dish, but the way of measuring the water ratio in Vietnam and Japan can be different,” said the chef.

Japanese chefs have many compliments for Vietnamese cuisine.

Not only that, Kazushi Iwane shared that he also had the idea of cooking a dish that combines Vietnamese and Japanese styles. For the cabbage dish cooked with oysters, he used Japanese soy sauce, replacing some Vietnamese spices to create a dish that blends both cuisines.

Sharing with Thanh Nien , the 50-year-old chef said that because of his passion for cooking, he decided to choose this field before he was 20 years old and gradually became a head chef. Born in Saitama Prefecture, he devoted himself to Kaiseki culinary culture. He was trained in his hometown and spent many years working in top Kaiseki restaurants in Ueno and Ginza, then joined The Westin Tokyo hotel in 2003.

Source link: https://thanhnien.vn/dau-bep-nhat-an-tuong-voi-mon-viet-toi-thay-co-su-tuong-dong-giua-2-nen-am-thuc-185230519110033494.htm