Ambassador Takahashi attended a dinner event to pair Japan’s National alcoholic Beverages with Malaysian ingredients
2022/11/4
On 2nd November, Ambassador Takahashi attended a dinner event held at the Taylor’s Culinary Institute in Taylor's University where French cuisine prepared with Malaysian ingredients was paired with ‘Kokushu’, Japan’s National alcoholic Beverages such as Sake, Shochu and Awamori.
At the opening speech, Ambassador Takahashi explained that Japan's ‘Traditional Sake Brewing' have been handed down over a long period of time by the brewers called Toji and Kurabito and it was influenced by the climate and ingredients of the different regions of Japan. He added that the Government of Japan has proposed to UNESCO for Japan's ‘Traditional Sake Brewing' to be inscribed on the List of Intangible Cultural Heritage. He also explained that the value of exports of Sake from Japan to Malaysia has increased 4.3 times in the past 10 years in tandem with the growing number of people enjoying Japanese sake in Malaysia.
The dinner event was held after a seminar on ‘Kokushu’, and the alcoholic beverages were selected by Mr Thomas Ling, whom the government of Japan appointed as a “Japanese Cuisine Goodwill Ambassador” last year. The participants enjoyed pairing ‘Kokushu’ with fish and meat dishes and desserts made with Malaysian ingredients.
At the opening speech, Ambassador Takahashi explained that Japan's ‘Traditional Sake Brewing' have been handed down over a long period of time by the brewers called Toji and Kurabito and it was influenced by the climate and ingredients of the different regions of Japan. He added that the Government of Japan has proposed to UNESCO for Japan's ‘Traditional Sake Brewing' to be inscribed on the List of Intangible Cultural Heritage. He also explained that the value of exports of Sake from Japan to Malaysia has increased 4.3 times in the past 10 years in tandem with the growing number of people enjoying Japanese sake in Malaysia.
The dinner event was held after a seminar on ‘Kokushu’, and the alcoholic beverages were selected by Mr Thomas Ling, whom the government of Japan appointed as a “Japanese Cuisine Goodwill Ambassador” last year. The participants enjoyed pairing ‘Kokushu’ with fish and meat dishes and desserts made with Malaysian ingredients.