{"id":9011,"date":"2018-10-22T10:48:35","date_gmt":"2018-10-22T01:48:35","guid":{"rendered":"https:\/\/www.waseda.jp\/inst\/icc\/?p=9011"},"modified":"2023-07-13T18:39:51","modified_gmt":"2023-07-13T09:39:51","slug":"icc-talk-session-japanese-cuisines-umami-to-the-world-new-challenges-for-katsuobushi-specialty-store%e3%80%80with-katsuyuki-takatsu-ninben","status":"publish","type":"post","link":"https:\/\/www.waseda.jp\/inst\/icc\/news\/2018\/10\/22\/9011\/","title":{"rendered":"ICC Talk Session: Japanese cuisine’s UMAMI to the world! New challenges for Katsuobushi specialty store\u3000with Katsuyuki Takatsu (Ninben)"},"content":{"rendered":"

Poster<\/a><\/p>\n

Many people usually think about sushi and tempura when they hear “Washoku” (Japanese cuisine), but it is actually much more than that.
\nIt is about making the best use of seasonal ingredients, with a special emphasis put on visuals and with the unique taste of UMAMI as the main actor.
\nWashoku started getting more attention from all over the world after being registered on the UNESCO Intangible Cultural Heritage listin 2013 and after its health benefits started being discovered.<\/p>\n

This time, the ICC has invited Mr. Katsuyuki Takatsu, President of Ninben Company, to hold a lecture about “Japanese cuisine and umami”.
\nNinben is a katsuobushi (dried bonito) specialty store famous in Japan, established during the Edo period in 1699 in Nihonbashi.
\nBesides Japan, Ninben has also introduced its staple Washoku products such as Katsuobushi and Tsuyu no Moto (Japanese noodle base) in the US, Southeast Asia, Oceania and so on.<\/p>\n

“What is the secret of the delicious Japanese food?” “What is umami?”
\n“What are the movements of enzymes and fermentation mechanisms that make food so rich!? You are welcome if you are interested in chemistry!”
\nFor people who would like to know more, there will also be a Q&A session.<\/p>\n

We are looking forward to seeing you at the event!<\/p>\n

\u2605Katsuobushi present for FIRST 80 participants!<\/strong><\/p>\n

Date<\/h5>\n

January 15th, 2019 (Tue) 6:15pm-7:45pm (Doors Open 6:00pm)<\/p>\n

Place<\/h5>\n

Okuma Garden House (1st floor, Bldg. 25)<\/p>\n

Eligibility<\/h5>\n

Waseda Students, Staff and General Public<\/p>\n

Language<\/h5>\n

Talk in Japanese (Q&A in Japanese & English)<\/p>\n

Fee<\/h5>\n

Free<\/p>\n

Registration<\/h5>\n

Not Required (80 seats first come first serve, standing room available)<\/p>\n

Guest Profile<\/h5>\n

Katsuyuki Takatsu
\nBorn in Tokyo in 1970. He is the 13th head of NINBEN. CO., LTD., katsuobushi specialty store established in 1699.
\nIn 2010, as part of the Nihonbashi Muromachi East District Development Project, he established \u201cNIHONBASHI DASHI BAR\u201d, a unique bar on the 1st floor of Coredo Muromachi where people can enjoy tasting various kinds of dashi (broth). Not only does Takatsu actively promote the potential of bonito flakes,\u00a0 dashi and umami through his projects, but he also spreads awareness of washoku (Japanese cuisine) and dashi through food education.<\/p>\n

Ninben official homepage<\/a> (Japanese and English)
\nTED Talk<\/a><\/p>\n

Cooperation<\/h5>\n

NINBEN. CO., LTD.<\/p>\n

Inquiries<\/h5>\n

TEL: 03-5286-3990
\nE-mail:icc-talk@list.waseda.jp<\/p>\n","protected":false},"excerpt":{"rendered":"

Poster Many people usually think about sushi and tempura when they hear “Washoku” (Japanese cuisin […]<\/p>\n","protected":false},"author":3,"featured_media":9010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[82,133],"class_list":["post-9011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-events-en","tag-watch-listen-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/comments?post=9011"}],"version-history":[{"count":2,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9011\/revisions"}],"predecessor-version":[{"id":23954,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/9011\/revisions\/23954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media\/9010"}],"wp:attachment":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media?parent=9011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/categories?post=9011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/tags?post=9011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}