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.
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