(press release) The Embassy of Japan, in collaboration with the Embassy’s official chef, hosted a
WASHOKU (Japanese cuisine) cooking workshop on 11 September for
students in the Certificate II in Cookery programme at the National University of Samoa
(NUS).
The special workshop was designed for approximately thirty cookery students providing
them with the opportunity to learn unique charm of Japanese food culture while
developing practical cooking skills that students can utilize in the future.
The practical workshop was led by Mr. Masayuki HIGASHI, Japanese chef, who taught
the students not only how to prepare Japanese dishes but also experienced key aspects of
Japanese dining culture, including the use of chopsticks.
The dishes demonstrated included nigiri sushi and Japanese clear soup all carefully
selected with ingredients available in Samoa. The students expressed interest in being
able to prepare Japanese dishes using ingredients available in Samoa and said that they
hoped to apply the cooking skills they learned in their future careers.
His Excellency, Mr. Ryotaro SUZUKI, Ambassador of Japan, observed the workshop.
Also, participating were Mr. Sang Hoon, Lecturer in Cookery and Ms. Agnes Chan,
Lecturer in Food & Beverage Services.
The Embassy of Japan is pleased to support opportunities that promote greater
understanding of Japanese culture and strengthen people-to-people exchanges between
Japan and Samoa.
