· Workshop was first of its kind in the region of thePunjab for Japanese Vegetarian Food
· 50+ Participants from across India and otherinstitutions were skilled about preparation of Japanese cuisines and flavours
· Celebrity Chef de Cuisine Sumit Chowdhury of the AzureHospitality Chain conducted the workshop
· Forwarded hands-on-experience for 20 Japanese Recipesduring the day-long workshop
Jalandhar: Usually it isconsidered that Japanese foods are non-vegetarian in both contents andpreparation; however, it is not always there as many of the Japanese dishes arebased on vegetables, rice, sauces and normally used oils and condiments in thevegetarian dishes. Endeavouring for the same, the School of Hotel Managementand Tourism of Lovely Professional University (LPU) conducted one-day exoticworkshop on Japanese Cookery, first of its kind in the region of Punjab. Forthis, celebrity Chef de Cuisine Sumit Chowdhury of the Azure Hospitality Chainwas specially invited to conduct the workshop. Chef Chaudhary forwardedhands-on experience to the participants for 20 Japanese Recipes in the day-longworkshop. More than 50 participants from different cities and educationalinstitutions across India were skilled about preparation of Japanese cuisines& flavours, table manners, condiments, variety of flour, rice, noodles etc.
In fact, the workshop was an effort to help theparticipants to understand and relish the old and authentic style of Japanesecuisines in reality. Participants acquired special artisan skills passed downfor generations, as Japan has a long and traditional history of culturingvegetables. There are an almost infinite style of pickles each unique to theirspecific region. Many vegetables are pickled in a medium, such as thebyproducts of sake, shoyu and old miso. As such, most of the recipes taught tothe participants were based on vegetables, rice, noodles, beans, cheese,sauces, pickles, oils, salt, sugar and more. These recipes included VegetablesRainbow Roll, Japanese Pickled Roll, Miso Soup, Aagedahi Tofu, AsparagusTempura & Cream Cheese, Matsutake Sui Mono, Vegetable Tempura, GrilledAsparagus, Mizuna salad, Vegetable katsu Don, Vegetables Casserole withTobanjan sauce, Grilled Vegetables, Miso shoyu Ramen, Burnt Garlic Fried Rice,Sticky Rice Cake Wrapper in Azuki beans, Dora Yaki and more. Worth telling,Japanese fermented foods like soy sauce, sake, and miso draw from the sameingredient family-rice, salt, soybeans, and a natural, live fungus “koji”.
Chef Chaudhary shared: “I am very happy to be at oneof the largest universities of India, LPU, and on sharing my oriental cookingexperiences with students, teachers and elite cooking enthusiast persons fromacross the country. I want to inform that the indefinable loving taste ofJapanese preparation is a mystery to many because many a time it is savoury butnot necessarily salty or meaty.” Forwarding a message to the hotel managementprogramme’s students, Chef Chaudhary said: “Hotel management domain is veryhard working so keep on focusing your career in it. Never held in mind theenjoyment of a celebrity in the initial phases; however, it comes of course bykeeping head down and going on and on.” Illustrative, many LPU hotel managementstudents are employed with international hotel industry in USA and morecountries with salary package up to Rs 26 lakh.
Workshop participants, Prof Anupam Alok from Bhopal,Vibhuti from New Delhi, and Prof Maninderjeet Kaur from Gurdaspur unanimouslyadmitted that the workshop was excellent one and it was the nicest learning oflife for them: “The way the instructor unlocked the magic of Japanese Miso fermentationand taught us about ingredients and cooking processes in all simplicity andeasy to understand is superb.” LPU Human Resource Development Center (HRDC)also collaborated with the School of Hotel Management for the workshop.