Taste of Japan 2012 27 Sep 2012
Auckland Museum
Taste of Japan is a Japanese cultural festival that gives visitors the chance to take part in a variety of workshops in a fun way. People of all ages can have a "taste of Japan" - whether their taste is for origami, shodo (calligraphy), sado (tea ceremony) or sushi making. There was also paper cutting, tatami making and many more!
2012 is a special year for New Zealand and & Japan as New Zealand Japan Society of Auckland celebrate the 60th anniversary of diplomatic relations between the two nations.
A feature was Mr Miyazawa from Mishouan who conducted wagashi (Japanese traditional sweets) workshops and demonstrations. There was also the New Zealand-Japan Fusion Cooking Challenge Final, whereby the winner wins a trip to Japan to experience an internship at a top-end Japanese restaurant.
What did we bring?
- New product launch - Organic Tofu Tempeh. Tempeh is getting popular in Japan, and we do not want the local Japanese community to be missing out. Our tempeh is made from certified organic soybeans. Frozen immediately after fermentation, the organic tempeh is well kept fresh. Furthermore, cultures are live as there is no high heat treatment.
- The Hiyayakko 冷奴, no doubts that this is the best dish for a hot day!
- And of course, our tofu dishes with チャ面 and all.
A great event for a taste of Japan (literally).
2012 is a special year for New Zealand and & Japan as New Zealand Japan Society of Auckland celebrate the 60th anniversary of diplomatic relations between the two nations.
A feature was Mr Miyazawa from Mishouan who conducted wagashi (Japanese traditional sweets) workshops and demonstrations. There was also the New Zealand-Japan Fusion Cooking Challenge Final, whereby the winner wins a trip to Japan to experience an internship at a top-end Japanese restaurant.
What did we bring?
- New product launch - Organic Tofu Tempeh. Tempeh is getting popular in Japan, and we do not want the local Japanese community to be missing out. Our tempeh is made from certified organic soybeans. Frozen immediately after fermentation, the organic tempeh is well kept fresh. Furthermore, cultures are live as there is no high heat treatment.
- The Hiyayakko 冷奴, no doubts that this is the best dish for a hot day!
- And of course, our tofu dishes with チャ面 and all.
A great event for a taste of Japan (literally).
Most of the photos are from http://www.photobyrichard.com/photobyrichard/2012/10/taste-of-japan/