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Michelin-Starred Cup Noodle by Zaiyu HASEGAWA

24 May 2015
at 18,00
Milano at Mercato del Duomo

The newly opened Mercato del Duomo next to the Galleria Vittorio Emanuele II, Milano is currently the city’s hottest location for all things food. At 6pm on Sunday, Zaiyu HASEGAWA will be in the Show Cooking area on level 1 creating some playful dishes using familiar Italian ingredients but adding his own creativity and flair.

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The Japanese and the Italians share their passion for pasta. In Italy, pasta is an artisanal product that is also quick and apt for everyday consumption. For the Japanese, pasta is not foreign either and loved by both young and old. This love for pasta can be explained in relation to the Japanese’s obsession with long stringy pasta also known as noodles.

In Japan, a great variety of noodles exists and noodle makers are considered craftsmen. Many types of Japanese noodles – interestingly – come with shapes and textures that resemble Italian pasta. To enjoy noodles all year round, Japanese chefs have invented ways of serving noodles that are suitable for the changing seasons of the year. Experiments on noodle making and eating are still being pushed forward today.

While Japanese food (also known as Washoku) is celebrated as a UNESCO Intangible Cultural Heritage, it is often portrayed as highbrow and archaic. In collaboration with Zaiyu Hasegawa, GEN would therefore like to introduce the friendly and evolutionary face of Japanese food through a reimagined pasta dish that blurs the cultural boundaries between Italy and Japan.

Profile

hasegawa

Zaiyu HASEAWA is one of Japan’s youngest and brightest chefs. His playful, inventive and self-taught cooking at his Michelin star restaurant Jimbocho Den in Tokyo attracts a global cult following including culinary giants like René Redzepi, Alex Atala and Massimo Bottura. Most recently he has given the team from Noma some lessons in Japanese cooking while they were in Tokyo earlier this year as well presented at The Culinary Institute of America’s ‘World of Flavours’ conference. Zaiyu is currently an official supporter of the Japanese Pavilion at Milano Expo 2015. 
profile photo by Andrea Fazzari

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Genuine Japan Lunch with Zaiyu HASEGAWA

23 May 2015
from 13,00
in Lucca, Tuscany at ‘Il Casone 1729’

Situated in the hills of Lucca, ‘Il Casone 1729’will play host to Zaiyu HASEGAWA at an exclusive lunch event for the press and media where he will be serving some of his signature dishes to be tasted. Interested parties should contact us at here.

Genuine Education Network (GEN) and our guest chef for this week Zaiyu HASEGAWA as we present to you his unique version of the BENTO BOX made especially for you. This occasion is held in conjunction with the launch of GEN’s Genuine Japan lecture series starting this month for the Milano Expo 2015.

 The lunch will be an opportunity for journalists and the media to taste some of Zaiyu HASEGAWA’s signature dishes using local Italian ingredients accompanied by a sake pairing.We welcome any journalists or photographers to document Zaiyu’s preparation before in the morning of the 23rd in the lead up to lunch.

Il Casone 1729
Via delle Fonti 369
Frazione Piano di Mommio – 55054 Massarosa (LU) Italy
+39 0584 998025

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HOW TO REACH THERE:
DIRECTION TO IL CASONE 1729 s.s. Agricola
Via delle Fonti 369, Frazione Piano di Mommio
55054 – Massarosa (LU)
Tel. 0584-998025

Exit highway VIAREGGIO-CAMAIORE
After ca. 800 m keep right direction VIAREGGIO – CAMAIORE
After ca. 200 m keep right direction VIAREGGIO – CAMAIORE
After ca. 500 m ahead direction VIAREGGIO – CAMAIORE
After ca. 400 m road toll plaza
After ca. 500 m follow CAMAIORE – LIDO DI CAMAIORE – LE BOCCHETTE
After ca. 400 m roundabout, 2. exit direction ZONA INDUSTRIALE LE BOCCHETTE
After 600 m turn right (direction CONSORZIO LE BOCCHETTE – for trucks it’s forbidden to go ahead)
After 500 m turn left at the end of the street (Stop sign)
After 1300 m turn left at the end of the street (Stop sign)
After ca. 150 m turn right into the street VIA DELLE FONTI (1. street on the right side)
After ca. 300 m at the end of the street you see on the left side the two iron gates of IL CASONE

Profile

hasegawa

Zaiyu HASEAWA is one of Japan’s youngest and brightest chefs. His playful, inventive and self-taught cooking at his Michelin star restaurant Jimbocho Den in Tokyo attracts a global cult following including culinary giants like René Redzepi, Alex Atala and Massimo Bottura. Most recently he has given the team from Noma some lessons in Japanese cooking while they were in Tokyo earlier this year as well presented at The Culinary Institute of America’s ‘World of Flavours’ conference. Zaiyu is currently an official supporter of the Japanese Pavilion at Milano Expo 2015. 
profile photo by Andrea Fazzari

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DEN GEN Bento by Zaiyu HASEGAWA in Academic Table

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20-22 May 2015
Pollenzo at the University of Gastronomic Sciences, Academic Table

For three days Zaiyu HASEGAWA will be putting his skills to the test cooking for the hungry hoards of gastronomic students at UNISG in Pollenzo. He will be the first Asian chef to be occupying the kitchen at the university canteen which brings in chefs from all over the world to cook for the students using local ingredients. This is certainly not an environment many top chefs are used to so it will be a challenge for them to serve their signature dishes to arguably some of the most discerning of palates using unfamiliar ingredients while keeping the costs low.

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Profile

hasegawa

Zaiyu HASEAWA is one of Japan’s youngest and brightest chefs. His playful, inventive and self-taught cooking at his Michelin star restaurant Jimbocho Den in Tokyo attracts a global cult following including culinary giants like René Redzepi, Alex Atala and Massimo Bottura. Most recently he has given the team from Noma some lessons in Japanese cooking while they were in Tokyo earlier this year as well presented at The Culinary Institute of America’s ‘World of Flavours’ conference. Zaiyu is currently an official supporter of the Japanese Pavilion at Milano Expo 2015. 
profile photo by Andrea Fazzari

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“Thinking inside of the box” – Zaiyu HASEGAWA, the Bento Box and Japanese Philosophy-

20-22 May 2015
in Pollenzo at the University of Gastronomic Sciences, Academic Table

23 May 2015
in Lucca, Tuscany at ‘Il Casone 1729

24 May 2015
in Milano at Mercato del Duomo

25 May 2015
at the Slow Food Pavilion, EXPO 2015

Japanese food (also known as Washoku) to the uninitiated can at first seem daunting and mysterious. The ingredients, their combination and presentation are often very alien to the average European. That is why Genuine Education Network (GEN) has decided to introduce Washoku this week through one of the most recognisable symbols of Japanese food: the Bento Box.

A bento box typically contains a single portion of food and they range from the cheap take-aways of convenience stores to the elaborate and carefully put together homemade ones. Each bento box is a complete meal with rice, fish or meat, vegetables and pickles. This easy format allows the bento box to be adapted to a wide range of appetites, personal tastes and seasons.

In collaboration with Zaiyu HASEGAWA, GEN would like to introduce the spirit of Washoku through the bento box. Beyond just specific ingredients or condiments, Japanese food can be better defined by its philosophy. The bento boxes served this week will reflect this philosophy through the use of local Italian ingredients, prepared with care and precision with the desire to nourish the eater and communicate the essence of the current season.

Our bento boxes will be unmistakably Japanese in their execution but recognisably Italian in their contents. No fancy ingredients, just a delicious representation of the harmonious diversity of nature in miniature form. The mountains and the valleys, the seas and the rivers come together in a box made especially for your enjoyment and reflection.

Buon appetito!

Profile

hasegawa

Zaiyu HASEAWA is one of Japan’s youngest and brightest chefs. His playful, inventive and self-taught cooking at his Michelin star restaurant Jimbocho Den in Tokyo attracts a global cult following including culinary giants like René Redzepi, Alex Atala and Massimo Bottura. Most recently he has given the team from Noma some lessons in Japanese cooking while they were in Tokyo earlier this year as well presented at The Culinary Institute of America’s ‘World of Flavours’ conference. Zaiyu is currently an official supporter of the Japanese Pavilion at Milano Expo 2015. 
profile photo by Andrea Fazzari

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The Biodiversity of Japan in Your Mouth

Slow Food Pavilion at EXPO MILANO 2015
Slow Food Theater
14 May 2015
18,00 – 19,00

GEN is proud to present our first lecture in its Genuine Japan series. On Thursday the 14th of May, an international team of three young men will be presenting to the world the richness that they discovered while touring Japan last March as part of a small research group on Japanese cuisine.

Speakers will be touching on a diverse range of topics regarding Japanese food staples including sake, miso and seaweed. As part of this talk there will also be a tasting of various food produce that they brought back from their trip. This will be a great occasion for visitors to the Expo to taste and discover for themselves the rich diversity that Japan has beyond sushi and tempura.

This session will last for only 40 minutes and will give participants a good introductory overview of Japanese food culture and biodiversity. GEN hopes this will give visitors to the Expo a greater understanding of how human beings have adapted to nature and the seasons to provide food for themselves and subsequently turned it into a rich and vibrant culture.

Speakers

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Justin Yip(Malaysia/Australia)/ 
Gastronomic Educator

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Sebi Melnitzsky(Argentina)/ 
Graduate of the University of Gastronomic Sciences,
Student in the Food Innovation Program,Reggio Emilia

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Konstantin Steinmeyer(Germany)/ 
Student of Gastronomic Sciences and Chef

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SAKE for Sommelier -Tasting,Pairing and Sharing SAKE-

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SATURDAY 09 MAY 2015
at 15,00 – 17,00
JP HOME
FORO BUONAPARTE, 55

FREE for fully qualified italian sommeliers
All others will be required to pay a 10 euros entrance fee

日本語はこちらへ。

RSVP
please write to here or info@gen.education by the 7th of May

In Japan more than 2000 sake brewers exist and recently there are increasing numbers of sake brewers outside of Japan.
This makes sake one of the most diverse drinks on the planet.
On the 9th of May we would like to introduce a very small segment of this diversity to sommeliers in the centre of Milano.
No previous knowledge or experience of drinking sake is required. We are simply curious to know what your palate thinks.
Does sake go with Italian food? How does sake compare with wine?
Together with your contribution we can look to expand the potential of sake around the world. More than 30 unique sakes will be available for blind tasting.
The afternoon will include a few short talks by wine and sake experts as well as the opportunity to experience hands-on the culture of drinking sake.

*Please note that there will be a television crew filming at this event

At this event there will be three areas:
1) Tasting corner – here you will be able to taste and compare a wide variety of sakes
2) Pairing corner – have fun experimenting with pairing sake and European flavours
3) Sharing corner – learn the culture of sake including how it is normally drunk in a social setting

Special Guests:
Mototsugu HAYASHI
Sommelier
Vino Hayashi Corporation / President
Expo 2015 Milano
Japan Pavilion Supporter

Jean-Jacques BACCI
Midorinoshima
CEO

Arisa SUDA
Midorinoshima
CEO

sakeforsommlier.EN