Celebrating 25 Years: Taste Education Originating in France

"A Week of Taste," a taste education initiative from France, the land of gastronomy. At its inception, France faced significant issues with children's dietary habits. To address this, the "Taste Lessons" program was established in elementary schools to impart French culinary culture to the next generation. This initiative, centered around "A Day of Taste," gradually expanded its activities throughout France.

In Japan, "A Week of Taste" began in 2011, carrying on the French endeavor. Collaborating with French chefs and gaining the support of Japanese culinary professionals, the program expanded beyond elementary school "Taste Lessons" to include "Taste Atelier" for diverse taste experiences and "Taste Table (La table du goût)" held at restaurants and eateries.

Japanese Cuisine Featuring Maille Whole Grain Mustard

At "Studio Plus G Ginza" in Ginza, "Taste Atelier" events were held with the theme of "Shun" (seasonality), featuring renowned chefs and experts. On October 24th, during "A Week of Taste," a workshop titled "The Marriage of Japanese Cuisine and Mustard" was conducted by Hidehiro Yoshioka, the owner chef of "Nasubitei," a restaurant recognized for its innovative approach to Japanese cuisine.

Participants in the seminar were culinary researchers and professionals who run cooking classes. Atsuko Seko, the executive director of the "A Week of Taste" organizing committee, stated in her opening remarks, "The 'Taste Lessons' began as a wake-up call for children's palates. Modern children tend to consume overly strong flavors, leading to reports of dulled taste buds that struggle to distinguish between bitter and sour. This can result in a preference for intensely flavored foods, and a diet high in salt and fat poses a risk of obesity. Today, we have invited Chef Hidehiro Yoshioka to inspire culinary professionals on how to incorporate Maille mustard from France into Japanese cuisine. Chef Yoshioka, who deeply understands the 'umami' essential to Japanese food, has devised pairings of mustard and Japanese dishes."

Two Dishes Highlighting the Characteristics of Whole Grain Mustard

The menu created by Hidehiro Yoshioka for this occasion consisted of two dishes: "Seafood and Grilled Vegetables with Mustard-Vinegar Miso Sauce" and "Chicken Thigh Golden Roast with Mustard Flavor."

Demonstrating the dishes, Hidehiro Yoshioka explained, "I've developed recipes that allow for generous use of Maille whole grain mustard, a common condiment in many households, moving beyond its role as a mere accent. Compared to Japanese mustard (karashi), whole grain mustard offers a milder aroma that lingers, a pleasant acidity, and a delightful texture from the seeds. These dishes are designed to leverage these unique characteristics."

Regarding children's palates, which are central to "A Week of Taste," Yoshioka commented, "As food becomes more convenient, it's perhaps inevitable that palates become accustomed to strong flavors, leading to a certain dullness. However, nurturing children's taste requires effort not only from families but from society as a whole. Japanese cuisine is ingrained in our DNA, and we naturally enjoy its traditional flavors. By presenting dishes that highlight the umami of simple ingredients, I hope to provide an opportunity for people to reconsider their sense of taste. While this seminar was aimed at professionals, offering ideas they can adapt and expand upon, I hope it sparks further creativity."

"A Week of Taste" will continue its educational initiatives to foster "the cultivation of the five senses" and "food independence with environmental consideration."

A Week of Taste
http://www.legout.jp/

Nasubitei
http://www.nasubitei.com/