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Taste of Japan

4 March 2020

Chef Zane from South Africa and Chef Suzuki from Japan recently collaborated to tantalize the tastebuds of patrons of the Wood and Fire Restaurant in Brooklyn, Pretoria.

l-r) Chef Suzuki, Chef Zane, Mutsumi Suzuki and Ambassador Norio Maruyama

Mr Norio Maruyama, Ambassador of Japan to South Africa brought out some fine wines from his special collection to be served with each course. The wines were from Stark Conde, a boutique winery in Stellenbosch.

The evening started with edamame beans as a welcome snack. The first course was Mozzarella Misozuke salad followed by a second course of either Temari Sushi Plate or Vegetable Tempura. The third course was a selection between Chicken Ramen and Vegetarian Udon and for the main course guests were spoilt for choice between wood fried beef fillet or slow cooked pork belly or grilled sea bass or deep fried aubergine all served with teriyaki sauce and sansho. And the sweetness of Hojicha Pann Otta ended this feast.

 

 

 

All guests agreed that the dishes served, a fusion of Japanese and South African, were not only visually appealing but each course was superbly prepared and the flavours of the various ingredients used in each dish complimented each other.

And of course before, during and after this Japanese Whiskey, Gin and Sake were enjoyed.

The Taste of Japan preceded the annual Japan Cultural Expo which takes place over 3 days showcasing amongst others Japanese martial arts, dance, food, dress and Ikebana, the Japanese art of flower arranging, Anime goods and movie.

 

 

 


 
 
 
 
 
 
 
 
 
 
 
 
 
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February/March 2020

 
 
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