Top New York chefs were given a rare treat recently when master chefs from Kyoto traveled to the Big Apple to give a master class.
The exchange was organized by the Japanese Culinary Forum on Oct. 21 and 22. Representing Japan was the Tsuji Culinary Institute and the Japanese Culinary Academy, which has established the goal of setting a global standard for Japanese cuisine around the world.
The exchange comes at a time of surging global interest in Japanese food, but criticism from the Japanese government and industry about the lack of authenticity of restaurants in the U.S. The challenge is that there has never been any organized, systematic instruction in English, as one would find with French cuisine.