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[Delve into Japanese Culture @I-House]
Dashi and Umami in Japanese Cuisine


  • Lecturer: Yanagihara Naoyuki (Vice President of Yanagihara Cooking School of Traditional Japanese Cuisine)
  • Date: Wednesday, February 14, 2018, 7:00-8:30 pm
  • Venue: Room 2, International House of Japan
  • Language: English (without Japanese interpretation)
  • Admission: 1,000 yen (500 yen for students; Free for IHJ members and guests staying at I-House on February 13 or 14)
  • Seating: 80 (reservations required)
    reservation”Waitlist”
We are offering sessions for those interested in learning about Japanese culture in English. This time, we will focus on Japanese cuisine. Today, chefs from all over the world are incorporating elements of Japanese cuisine into their own food culture. Dashi and umami are the two elements that especially capture their interest. An expert of Japanese cuisine, Yanagihara Naoyuki, vice president of the Yanagihara Cooking School of Traditional Japanese Cuisine, will explore the history, presentation, and philosophy of Japanese cuisine. Tastings of umami-rich dashi will be included.

Yanagihara Naoyuki

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Yanagihara Naoyuki was born in Tokyo into a family specializing in the Kinsaryu culinary discipline. Kinsaryu has been passed on from generation to generation since the Edo period and is a cuisine that specializes in the cooking techniques of Edo. After graduating in Fermentation Science and Technology from the Tokyo University of Agriculture, he worked as a researcher at a soy sauce company and on the kitchen crew of a Dutch tall ship sailing around the world. In 2015, he was chosen by Japan’s Agency of Cultural Affairs to be the world cultural ambassador of Japanese cuisine. His experiences include international food conferences and food events as a lecturer on traditional Japanese cuisine. Moreover, he has worked with TV cooking programs, and has collaborated with printed media. He has published several books about Japanese cuisine. He teaches and researches on Japanese cooking at the Yanagihara Cooking School of Traditional Japanese Cuisine in Akasaka, Tokyo.