Tsuji Culinary Institute will hold an event business matching for tea pairing on 12th January 2019 at Ecole Tsuji Osaka, cooperating with the Japanese Association of Tea Production.
This event aims to provide various food businesses with opportunities to know Japanese tea more, discuss about how to use Japanese teas in food businesses with various tea professionals and to interact with tea estates for the further development of tea products.
The event consists of 3 sessions, lectures, a panel discussions and a free discussion with tea tasting as follows.
(1) Lectures presented by 3 tea professionals
3 tea professionals will give presentations in terms of their each profession.
Lecture 1 “Refindings of Japanese teas, – Traditional and New Japanese Tea- ”
Presented by Masanori TADA, who is the director of products developing division in TADA Seicha co. ltd.
Lecture 2 “Pairing French cuisines with Japanese teas”
Presented by Tsutomu NISHIMURA, who is the owner chef in the French restaurant “MAVO”.
Lecture 3 “Diversity of Japanese Tea”
Presented by Yoshiyuki TAKEDA, who is the president of the Japanese Society of Tea Science and Technology.
(2) Panel Discussion among 5 professionals of tea, culinary and science.
< Title >
“Consider the pairing. Japanese teas with cuisines and tea farmers and culinary artists.”
< Panels >
- Seiji OKUMURA (The managing director of the association of Japanese Tea Instructor)
- Masanori TADA (The director of products developing division in TADA Seicha co. ltd.)
- Tsutomu NISHIMURA (The owner chef in the French restaurant “MAVO”)
- Satoko WAKABAYASHI (Professor of Japanese Cuisines in Tsuji Culinary Institute)
- Tetsu KOBAYASHI (Professor of Marketing in Osaka City University)
An example image of panel discussion. This photo shows a scene of panel discussion in the World Tea Festival in 2016 held in Shizuoka prefecture.
(3) Free discussion with tasting Japanese teas produced in various tea estates
In this session, participants can discuss with each other, including presenters and panels freely. Japanese Tea Instructors will serve some types of Japanese tea characteristic to each tea estate. We can discuss about various topics about pairing Japanese teas with tasting each type of Japanese tea.
Japanese Tea Instructors will serve various Japanese teas by the best way perfect to each tea corresponding to their features. Of course, we can discuss with the Japanese Tea Instructors.
Participants can discuss with each other.
I have some subjects for discussion, for example, how to use Japanese tea with meals, which Japanese tea is the best for the new dish I intend to make, what is the feature of Japanese tea as an ingredient for food processing, how I should prepare the circumstance for the meal with Japanese tea, etc.
Lately various businesses of nonfarm business sector seems to be curious about Japanese tea, I think. The trend is implied in the new approaches using Japanese tea, for example, Japanese tea for the spiritual liberation practiced in the hotel 1899 Tokyo or ABBA RESORTS “ZAGYOSOH” in Izu peninsula in Shizuoka prefecture, pairing cuisines with various Japanese teas practiced in MAVO, using tea for cocktails practiced in various restaurants and cafes like Sakurai Tea Roastery.
I’m looking forward to discussing with not only the professionals but also various participants! I’d like to get some insights for new tea businesses from the discussions with the professionals and participants.
< Event Information >
- Date : 12:00 – 15:45 on 12th January, 2019.
- Venue : Tsuji Culinary Institute in Osaka so-called “Ecole Tsuji”
- Address : 3-16-3, Matsuzakicho, Abeno ward, Osaka city, Osaka prefecture.
- Access : It takes approx. 10 minutes on foot from the south gate of Tennoji Station on JR line or Midosuji subway line. (See the access information on the website of Tsuji Culinary Institute.)
- Registration : It is required to send an application mail to the addres described on the official announce page.