Eat-Japan @ HYPER JAPAN

Taste Discovery Zone

Eat, drink and discover new flavours and dishes in these brilliant interactive demonstrations. Each demonstration will be around 30 minutes long, led by a Japanese food expert, and finish with a chance for participants to try out the finished dish. You can only book places on the day, and seats are limited to 30 places for each session – but you can stand and watch even without a ticket. Click here to see the timetable.

After tasting, you'll have a chance to win prizes by filling in a questionnaire!

Meet the Presenters

Atsuko Ikeda

Atsuko IkedaJapanese Food Expert
Atsuko's Kitchen www.atsukoskitchen.com

Atsuko shares her extensive knowledge of Japanese cooking through her London-based practical courses, which introduce family favourites and shojin ryori, Japan's Buddhist vegan cuisine. Her informal classes highlight her passion for food, and learning feels more like a dinner party than a lesson. Through Atsuko's down-to-earth and unpretentious approach you can experience the Japanese philosophy of elegance and simplicity in food.

Elsa Greeson

Elsa GreesonFranco-Japanese Chef
Washoku www.washoku.co.uk

Born and bred in France, Elsa brings to Japanese food the tradition and culture of French cuisine. Her catering company, Washoku, offers a Franco-Japanese menu, and a union of Japanese staples and French old-time family recipes. Since leaving a career in the art world for one behind the kitchen stoves, Elsa has also co-founded A La Japonaise Supper Club, which she runs with Atsuko.

Natsuki Kikuya

Natsuki KikuyaHead Sommelier
ROKA www.natsukipim.com

Winner of the IWC Sake Communicator Award, Natsuki has been working incredibly hard through her beautifully written blog and as Head Sommelier at ROKA, to spread the word about the delights of sake. Coming from a family of sake brewers, Natsuki is connecting her familial roots from Akita prefecture to the wider world, to help us understand the magnificent variety and rich nuances of flavour this special drink has to offer.

Seminar & Demonstration Timetable

Friday 24th

1 15:15 GOHAN & ONIGIRI
By Atsuko Ikeda
Rice—or gohan—is fundamental to Japanese food. Learn about Japanica rice and why it's so suited to Japanese cuisine, particularly classics like sushi and onigiri rice balls. You can also learn how to make onigiri rice balls, a quick yet super-healthy Japanese dish, as well as some topping and filling ideas too.
2 16:00 KATSU CURRY & CURRY UDON
By Atsuko Ikeda
Japanese curry is fast on the heels of sushi as one of the UK's favourite incarnations of Japanese cuisine. Learn how to make Japanese curry and how it can be served, either with juicy and crisp katsu (pork cutlet) and rice as a much-loved meal or as a soupy-sauce served over thick and delicious udon noodles.
3 16:45 BASIC SAKE KNOWLEDGE
By Natsuki Kikuya
What's sake made of? How is it produced? What different types are there? Find out the basics of Japan's signature drink in this comprehensive half-hour seminar. You can also try out some of the different types and tastes of Japanese sake.
4 17:45 YAKI UDON
By Atsuko Ikeda
Japanese cuisine uses a lot of noodles, including ramen, udon, soba, somen and etc,. These can be served in a variety of ways: hot, cold, as soup, of fried. Atsuko will be showcasing one of the easiest—and most delicious –ways to prepare authentic tasting noodles, fried udon flavoured with soy sauce.
5 18:30 HOW TO ENJOY SAKE
By Natsuki Kikuya
Still think of sake as a drink only served warm? Think again – there's many to enjoy the range of sake available today. Try out some different sake as you learn how sake can be transformed by the way in and temperature at which it's served. 
4 19:30 MAKING SUSHI
By Atsuko Ikeda
Get to grips with some core sushi recipes, including temaki, hosomaki, and inside-out maki. Learn how to make sushi rice—the key to good sushi—and watch how to perfect your rolling technique too (3 participants picked at random). Find out about the Original Sushi Competition and how to enter.
6 20:15 I ♡ UMESHU!
By Natsuki Kikuya
Umeshu is a deliciously fruity liqueur made by steeping green ume plums in distilled liquor (white spirits or shochu). It's so popular in Japan that there are bars dedicated to it. Find out about this versatile and stylish drink – you're bound to become a fan!

Saturday 25th

1 11:00 MAKING SUSHI
By Atsuko Ikeda
Get to grips with some core sushi recipes, including temaki, hosomaki, and inside-out maki. Learn how to make sushi rice—the key to good sushi—and watch how to perfect your rolling technique too (3 participants picked at random). Find out about the Original Sushi Competition and how to enter.
2 12:00 KATSU CURRY & CURRY UDON
By Atsuko Ikeda
Japanese curry is fast on the heels of sushi as one of the UK's favourite incarnations of Japanese cuisine. Learn how to make Japanese curry and how it can be served, either with juicy and crisp katsu (pork cutlet) and rice as a much-loved meal or as a soupy-sauce served over thick and delicious udon noodles.
3 13:00 BASIC SAKE KNOWLEDGE
By Natsuki Kikuya
What's sake made of? How is it produced? What different types are there? Find out the basics of Japan's signature drink in this comprehensive half-hour seminar. You can also try out some of the different types and tastes of Japanese sake.
4 14:00 GOHAN & ONIGIRI
By Atsuko Ikeda
Rice—or gohan—is fundamental to Japanese food. Learn about Japanica rice and why it's so suited to Japanese cuisine, particularly classics like sushi and onigiri rice balls. You can also learn how to make onigiri rice balls, a quick yet super-healthy Japanese dish, as well as some topping and filling ideas too.
5 15:00 MAKING SUSHI
By Atsuko Ikeda
Get to grips with some core sushi recipes, including temaki, hosomaki, and inside-out maki. Learn how to make sushi rice—the key to good sushi—and watch how to perfect your rolling technique too (3 participants picked at random). Find out about the Original Sushi Competition and how to enter.
6 16:00 HOW TO ENJOY SAKE Still think of sake as a drink only served warm? Think again – there's many to enjoy the range of sake available today. Try out some different sake as you learn how sake can be transformed by the way in and temperature at which it's served. 
7 17:00 GINGERED PORK
By Elsa Gleeson
Shoga yaki, or gingered pork,is one of the most loved home‐cooking dishes in Japan; it was even voted the number 1 food to serve with rice! Easy and quick to prepare, it is the perfect winter dish with the warming properties of the ginger.
8 18:00 MATCHA & WHITE CHOCOLATE TRUFFLES/
DORAYAKI

By Elsa Gleeson
Discover desserts with a Japanese twist! Learn how to make beautiful truffles that combine the balancing flavours of the bitterness of matcha and the sweetness of white chocolate, and traditional dorayaki mini-pancakes filled with delicious bean paste, simple to make but very moreish!
9 19:00 I ♡ UMESHU!
By Natsuki Kikuya
Umeshu is a deliciously fruity liqueur made by steeping green ume plums in distilled liquor (white spirits or shochu). It's so popular in Japan that there are bars dedicated to it. Find out about this versatile and stylish drink – you're bound to become a fan!

Sunday 26th

1 10:30 MAKING SUSHI
By Atsuko Ikeda
Get to grips with some core sushi recipes, including temaki, hosomaki, and inside-out maki. Learn how to make sushi rice—the key to good sushi—and watch how to perfect your rolling technique too (3 participants picked at random). Find out about the Original Sushi Competition and how to enter.
2 11:30 BASIC SAKE KNOWLEDGE
By Natsuki Kikuya
What's sake made of? How is it produced? What different types are there? Find out the basics of Japan's signature drink in this comprehensive half-hour seminar. You can also try out some of the different types and tastes of Japanese sake.
3 12:30 KATSU CURRY & CURRY UDON
By Atsuko Ikeda
Japanese curry is fast on the heels of sushi as one of the UK's favourite incarnations of Japanese cuisine. Learn how to make Japanese curry and how it can be served, either with juicy and crisp katsu (pork cutlet) and rice as a much-loved meal or as a soupy-sauce served over thick and delicious udon noodles.
4 13:15 HOW TO ENJOY SAKE
By Natsuki Kikuya
Still think of sake as a drink only served warm? Think again – there's many to enjoy the range of sake available today. Try out some different sake as you learn how sake can be transformed by the way in and temperature at which it's served. 
5 14:15 WASABI CREAM WITH SMOKED SALMON
By Atsuko Ikeda
Learn how to use wasabi sauce, a creamy and milder version of wasabi, to add a delicious hint of warmth to your cuisine. Perfect to serve with many dishes, Japanese and beyond. Here, it is prepared as an accompaniment to classic smoked salmon.
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