The Embassy of Japan in Nigeria hosted a Washoku demonstration event on Saturday, September 26, at the Ambassador’s official residence, offering guests an opportunity to discover the traditions and cultural significance of Japanese cuisine.
The event highlighted Washoku, Japan’s traditional food culture, with particular attention to the way Japanese cuisine reflects the changing seasons. Through seasonal ingredients, presentation and preparation methods, participants were introduced to culinary traditions associated with spring, summer, autumn and winter.
A key moment of the event was a live demonstration by the embassy’s official chef on the preparation of dashi, a fundamental ingredient in Japanese cuisine. The chef demonstrated how the traditional stock is prepared using kombu, or kelp, and katsuobushi, dried bonito flakes, showcasing the techniques behind one of the essential foundations of Washoku.
The demonstration was followed by a tasting session, allowing guests to sample freshly prepared dashi and a selection of seasonal Japanese dishes. The experience provided participants with a firsthand appreciation of the flavors, ingredients and preparation techniques that characterize Japanese cuisine.
The Embassy expressed its appreciation to all those who attended, describing the gathering as an opportunity to deepen cultural understanding and experience an important aspect of Japan’s culinary heritage.
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