Japanese cuisine to be promoted at Georgetown University in Washington

The Ministry of Agriculture, Forestry and Fisheries of Japan and Aramark Corporation — one of the largest food service providers in the U.S. — are teaming up to present Ichijiu Sansai Week, running from February 10 to 16, which will be held in the dining hall of Georgetown University.

The chef at the head of the menu's creation is Isao Yamada, executive chef of the Michelin star restaurant Brushstroke in New York. This event will expand people's knowledge about Japanese food and Japanese dietary culture, as well providing an opportunity where one can taste Japanese cuisine.

Listed as a UNESCO Intangible Cultural Heritage item, "washoku" Japanese cuisine enjoys attention around the world, and especially in the U.S where the number of Japanese restaurants is growing. In addition to authentic Japanese cuisine like sushi and kaiseki (tradition Japanese multi-course dinner), the event will also showcase the appeal of other Japanese foods, and students can taste the freshly made dishes based on the concept of "Ichiju Sansai," (3 dishes: 1 main and 2 side) which is a staple of Japanese diets.

Aramark provides dining services to various universities in the U.S. as a part of their program to promote student welfare. To create the menu for the event at Georgetown University, Chef Yamada shared his wisdom with Aramark's chefs in his seminar on February 5.

For more information, visit http://allabout-japan.com/en/tag/ichijusansai/

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