Dashi Event Held at Kasetsart University, Thailand

August 26, 2009

An event focused on dashi, Japanese broth, was held at Kasetsart University, Bangkok, Thailand, by the endowed chair of the Ajinomoto Integrative Research for Advanced Dieting, the Organization for the Promotion of International Relations, the Graduate School of Agriculture, the Center for Southeast Asian Studies and the Kyoto Union Club (Kyoto University Thai alumni association).

The event sought to explain Kyoto University's most advanced research on dieting. Also, by providing opportunities for people in Thailand - particularly university students of dieting - to appreciate the taste of dashi - which generates umami, the essence of Japanese cuisine - the event sought to encourage the exchange of opinions regarding the importance of passing Japanese traditional umami on to future generations. The event drew approximately 60 participants.

Eiji Nawata, Professor at the Graduate School of Agriculture, served as the facilitator of the event. At the event, Yasuyuki Kono, Professor at the Center for Southeast Asian Studies, explained the event's purposes. He was followed by a keynote lecture on scientific analyses of umami by Toru Fushiki, Professor at the Graduate School of Agriculture, on the theme "Importance of Traditional UMAMI Taste for Asian People." Then came a lecture by Hanae Yamazaki, Assistant Professor at the Graduate School of Agriculture, on the theme "An Introductory Guide to Traditional Japanese Cuisine." These lectures were followed by a cooking demonstration by three chefs from renowned Kyoto restaurants (Isshi-soden Nakamura, Kinobu and Saikiya). Divided into three groups, the event participants watched the chefs make dashi with plenty of dried bonito and seaweed; they then appreciated the tastes of osuimono (Japanese clear dashi soup) and grilled eel bozushi (long, bar-shaped sushi), prepared in Thailand.

Although Thai people are familiar with spicy and sour dishes, such as tom yam kung, some participants said that they were able to tell the difference among the dashi made by the three Japanese chefs, making the event even more fun.

From left: Prof. Kono, Prof. Nawata, Assistant Prof. Yamazaki and Prof. Fushiki
Participants listen attentively to a lecture
Students asking about how to make dashi	Participants appreciating the umami of Japanese dishes
The chefs and students of the Japanese Language Department of Kasetsart University who served as translators for the event	A Kasetsart University staff member expressing appreciation