It is an honour and a privilege to be invited to the Premium Japanese Foods Seminar, presented by the Ministry of Agriculture, Forestry & Fisheries (MAFF) of Japan, held at 2am:lab.
Specialists from Japan and Singapore gather to conduct demonstrations and share their insights from their chosen fields: dessert-making, sushi-making and sake appreciation.
The seminar kicked off with a presentation on the diverse range of apples from all over the world, followed by a presentation on the history and current developments of the varieties of AOMORI RINGO (Japanese apple). The complex farming methods AOMORI RINGO exercises require hard work and care. Knowing that, I appreciate my apple more than ever now.
Mr. Yutaka Yamono, CEO, Yamano Ringo Co. Ltd.
We got to taste the brilliantly coloured fruits that are sweet and perfumed, crunchy and juicy.
The Ringo juice is freshly squeezed and no sugar or water is added. I love the natural sweetness! You can choose from different varieties of Ringo for different levels of sweetness.
The strawberries are the best I’ve ever had; it’s perhaps the best form of strawberries you can get outside of Japan –it is sweet, firm and bursting with juices.
Following that, talented Chef Janice Wong from 2am:lab demonstrates the different usages of apples in desserts.
*Do leave a comment if you want me to send you a copy of the recipes!
RINGO Biscotti
RINGO “POP” Tarts
These tarts were so good everyone was going for seconds!
RINGO “peaches”
RINGO “inside out”
RINGO Liquid Croquettes
Nagaimo Pancakes
Japanese Yam
Next up, it was a sushi-making demonstration with Chef Masayoshi Kazato from Japan.
We learnt about the different rice grains as well as how to properly wash the rice for the perfect texture.
Vinegar and wasabi is the key in sushi-making!
Chef skilfully cuts the leaf for garnishing.
Mega-impressive platter!
The sashimi is so fresh, and the rice is actually tasty!
The Uni (Sea Urchin) Sushi is a gem. A piece of it sent me up to a heaven’s high.
Lastly, there was a Sake appreciation session.
I learnt that store-bought Sake should be consumed after purchase, chilled. You should not attempt to age it at home as climate and temperature is vital for the correct ageing of Sakes. Also, do not leave it under direct sunlight.
Thanks for inviting me to the event! :)