Culinary Tour of Japan

for CIA students of the

Japanese Cuisine Concentration

JAPAN: Flavors of Culture

From sushi and soba to Kaiseki, Japanese cuisine is a celebration of
tradition, art, and global exchange. Explore all that Japan has to offer
on this tour made possible by Suntory and additional supporters of
The Culinary Institute of America’s Japanese Cuisine Studies program.
 JAPAN:
Flavors of Culture
With morning mist hanging over a field of MISO-INFUSED BROTH and CRISPY
YOUNG GREENS, a Japanese master chef and PORK…Lacquered BENTO BOXES are artfully
a LOCAL GROWER discuss flavor profiles and filled with tastes of the season…AROMATIC
harvest schedules…Bidders jostle for position at perilla flowers are slipped into PREMIUM
Tsukiji Market’s famed TUNA AUCTION… SAKE...In a 400-year-old kitchen, a fire of
FRESH TOFU is cooled, cut, and packed off to BINCHO-TAN is stoked and readied for skewers
area restaurants…Craftsmen pound and finish of IMPECCABLY FRESH FISH…Hungry office
high-performance JAPANESE KNIVES, workers pour into OKONOMIYAKI stalls as
continuing traditions reaching back to the hand- evening unfolds in Osaka…GREEN TEA is
forged SAMURAI swords of earlier meticulously brewed and served in a RYOKAN
eras…WAGYU is rushed to the market from a to guests who have come seeking THE BALM
distant, southern island for the most OF NATURE and the comfort of hot
discriminating URBAN PALATES…KOMBU springs…The brilliant autumn colors of a branch
sun-dries along the coast of Hokkaido, destined of JAPANESE MAPLE animate a course in an
for future pots of savory DASHI…Shinkansen exclusive Kyoto KAISEKI restaurant…smoky
express ticket holders jam into popular sticks of YAKITORI and cold beer fuel appetites
NOODLE shops for inviting BOWLS OF in LATE-NIGHT TOKYO...

2
Tour Details
Draft Itinerary – Subject to Change

We will leave the U.S. and arrive at Osaka Kansai International airport in mid-afternoon, in time to get settled into our hotel in the
Namba area of Osaka. We’ll have a short orientation that evening and then enjoy a casual dinner of okonomiyaki.

The next morning, we will be based at the world-renowned Tsuji Culinary Institute (TCI), the home school of Chef Murashima, our
chef-instructor for the Basic and Advanced Japanese Cuisine courses that are a part of the concentration at the CIA. Our day
will include a presentation from Mr. Tsuji about the history of Japanese cuisine to set the tone for the tour. We will have a bento box
lunch and we’ll also engage in some hands-on cooking demonstrations at TCI. Then we will visit the shopping area for kitchen tools
and table top wares (Doguyasuji) and a “depa-chika,” a department store basement food marketplace. Dinner will be Yakiniku and
Sukiyaki hosted by ZEN-NOH, our Japanese Studies Leadership Council member.

The following day we will take a field trip outside of Osaka to the town of Iga in Mie Prefecture to visit one of the last families making
traditional Donabe – Nagatani-en. A visit to the temples in Nara will be a part of this day as well. Once back in Osaka, you will have
free time to enjoy dinner on your own with suggested places around the local market place.

Saturday, we will pack up and load our bus to head to the pastoral Kyoto coast and countryside. We will visit the beautiful Ine Bay,
have a quick picnic lunch, then view the lovely Kamiseya terraced rice fields. We’ll learn about rice fermentation and visit a
traditional-method vinegar brewing company. Dinner will be a make our own Japanese hand rolls with an Italian twist. We’ll check
into our Kyoto hotel at the end of this long day.

The next day will include a visit to Yamazaki Whiskey Distillery visit, hosted by our Suntory supporters. We are also planning a visit a
bamboo shoot field and a tea field. Back in Kyoto, this night we will enjoy an authentic kaiseki dinner at Minokichi Honten
Takeshigero.

Monday is a day of Kyoto exploration. We’ll start with a traditional wagashi demonstration at Toraya Confectionery and then have a
special Junsei tofu lunch at Nanzenji Temple. After lunch you will have free time for the afternoon and evening to visit the 400+ year-
old Nishiki Market, visit temples, explore food or craft shops, or just enjoy the history and culture of this lovely historical city. Dinner
will be on your own.

The next day, we will pack our things and then we will have a wonderful rice porridge breakfast at Hyotei, a 450-year old, three-star
Michelin restaurant, with Chef Takahashi at the helm. Then we will board the Shinkansen train to Tokyo, where we will arrive and
check into our hotel. Lunch will be on your own. You can pick up a bento box at the train station to eat on the train or at your
leisure. The afternoon will include a museum and/or temple cultural visit. For dinner this and the next night, we will split into two
groups to enjoy traditional omakase sushi and tempura dinners in small groups.

Wednesday we will visit a Tokyo fish market, then visit Kaijirushi for a talk about Japanese knives and a demonstration on knife
sharpening and maintenance. The afternoon will include lunch and culinary presentations and dinner will again be sushi or tempura,
the groups switching from the night before.

Thursday will be our final day in Japan. We will start the day traveling to the Kikkoman Soy Sauce Manufacturing facility in Noda,
where we will tour the facility and learn the history of soy sauce brewing. We’ll have a lunch of unagi on the way back to Tokyo, then
visit the headquarters of Suntory, lead sponsor of the CIA’s Japanese Studies program and this tour, where we will have a
presentation from a Suntory executive. We’ll have some free time in the afternoon before our final group dinner.

Friday is departure day back to the U.S. Your flights can depart from Tokyo Narita or Haneda airports.

3
 Japan’s stature and influence in the culinary world have
risen meteorically in recent years. Washoku (traditional
Japanese cuisine), a social custom handed down from
generation to generation that expresses Japanese people’s
respect for nature, was designated by UNESCO as an
Intangible Cultural Heritage in 2013.
Tokyo now has more three-star Michelin restaurants effusive in their praise for the country and the
than Paris. The aggregate number of Michelin-starred inspiration it can offer the Western culinary world.
restaurants in Tokyo, Kyoto, and Osaka speaks But inspiration is found not only in the rarified world
impressively to the depth and breadth of excellence in of Japanese Kaiseki and starred restaurants. The care
contemporary Japan’s culinary landscape. Michelin, a with which seasonal vegetables are selected and
French-operated company often accused of a French prepared for market shelves, soba noodles are formed
bias in its restaurant ratings, has been among the and cut in neighborhood restaurants, rice is handled
loudest voices in calling attention to the global in the home, and gifts of fruit and wagashi are
significance of culinary Japan. Top chefs in North wrapped for giving, speaks to a reverence of food,
America and Europe—who have come to greatly flavor, and design that pervades the culture.
admire Japanese culinary traditions, passion for
ingredients, and mastery of technique—have been

4
 What is
Kaiseki?
Kaiseki is a form of hospitality and
fine taste that is to be savored with
all the senses.

Kaiseki, which evolved from the

spirit of wabi in cha-no-yu (tea
ceremony), is a comprehensive and
sensory art form combining the
appreciation of season, space, light
and shadow, scent, scroll paintings,
teacups, and etiquette.

While it was originally intended to

enhance one’s appreciation for tea,
kaiseki cuisine is also often served
outside of the context of a tea
ceremony or its accompanying meal
in top restaurants led by the
country’s most accomplished chefs.
Modern kaiseki cuisine has become
mostly available at high-end
Japanese restaurants, while its menu
has grown ever more creative and
elaborate to meet contemporary
preferences. This can be thought of
as an adaptation in Japanese
hospitality which reflects modern
aesthetics. However, regardless of
the techniques and ingredients
employed—or the setting—the spirit
infused in meal preparation remains
constant.

5
 The Essence of Japanese Cuisine
Excerpts from Soul of Japanese Cuisine
Hiroo Chikaraishi and Izumi Okabe 2010

Dashi Tools Tableware

Umami is a taste that is of paramount Tools should fit well into the user’s hand, work There is probably no other country with such a
importance in Japanese cuisine. The Japanese easily and remain sturdy and aesthetic at the wide variety of tableware as Japan. Japanese
have discovered three major umami sources same time. They should facilitate the process of cuisine is not only meant to be eaten; it should
including glutamic acid in konbu, inocinic acid food making. No matter how machine be enjoyable to the eyes and give a sense of the
in bonito flakes and dried sardine, as well as technology evolves, the feeling of dependability season. Unique table manner, such as the use
guanylic acid in dried shiitake mushrooms. The of a familiar hand tool used over long years of chopsticks and the practice of holding
source of the umami taste, glutamic acid should not be lost. If that feeling is neglected, wooden bowls, teacups, and other dishes in one
contained in konbu and vegetables, is an amino then the dishes may simply reduce to mere items hand while eating fostered the creation of many
acid, while on the other hand inosinic acid in of food that is bland, uninteresting, and lack shapes and sizes of tableware. Japanese
bonito and meats as well as guanylic acid found human touch. The tools used in Japanese tableware comes in a wide variety such as
in mushrooms are nucleaic acids. Blending cuisine are carefully specialized to carry out the ceramics, lacquer ware, glassware, bamboo ware,
konbu with bonito flakes, or blending konbu role of infusing aesthetics into ingredients. As silver ware, and copper tableware, in a diverse
with dried shiitake mushroom both combine an example, Japanese knives have excellent range of shapes, sizes, and production
the umami taste of amino acid and nucleic acid blades that make sharp cuts without disrupting techniques. When preparing a dish, equal
origin, giving the final product a further the material’s fibers. They are a key tool that thought is given to the aesthetics of the dish and
enhanced taste. This is the exact reason for gives rise to the beautiful shape, color, and taste the tableware upon which the food is placed,
using a awasedashi, or mixed stock. of foods like sashimi. making the two intimately linked.

6
 Selected highlights from the itinerary
IMG_9408.jpg

Kikkoman Brewery Tour

Kikkoman was established in 1661 as a soy sauce and seasoning manufacturer. The
company sells soy sauce to more than 100 countries and its brand name is widely
known in the USA and many other countries around the world. The brewery visit
includes a tour of the brewery and a lecture on fermentation and the cuisine of soy
sauce. Kikkoman is a member of the Japanese Studies Leadership Council.

Nagatani-en (Donabe Maker)

Established in 1832, Nagatanien has carried on tradition and techniques of Iga-yaki (Iga
ware) under the spirit of “makers must be the real user.” The seventh generation of
Nagatanien is devoted to creating pot ware with consideration of lifestyles which evolve
along with civilization. In 2011, ”Noborigama (climbing kiln)” and “Taishokan” and in
2014, “Omoya (main building)” and “Bessou (villa)” were registered as National
Tangible Cultural Properties. “Noborigama (climbing kiln)” was in operation since the
establishment of Nagatanien in 1832 until the 1970s. It is said that this climbing kiln
(16 multi-chambered climbing kiln) is the only existing one of this scale in Japan.

Minokichi Honten Takeshigero

Takeshigero is the main store of the well-established Kyoto cuisine restaurant

Minokichi which has a history of more than 300 years. Located in a bamboo grove,
Takeshigero is part of the specific cultural and natural settings of Kyoto, which offers a
unique experience of Kyoto cuisine and Japanese culture.

Rice Terraces and Iio Jozo Vinegar Production

Iio Jozo is a rice vinegar producer with a history of more than 120 years. Since its
establishment, the company has been producing vinegar, keeping through the years the
traditional methods of production. Iio Jozo is the only vinegar producer in Japan, which
has developed a closed production cycle—from growing rice in its own fields through the
production of sake to the final product.

Suntory and Yamazaki Whiskey Distillery

This is the birthplace of Japanese whiskey. Yamazaki’s site in Osaka has unique access
to high-quality mineral water and is situated in a humid climate perfect for aging
whiskey in barrels. Some of the rarer casks are made of Japanese oak, which helps the
whiskey develop aromatics that are distinctly Japanese. Suntory is the generous sponsor
of the CIA’s Japanese Cuisine Studies program.

Tsuji Culinary Institute

Take a tour of Japan’s largest culinary institute and the CIA’s partner institution for the
Advanced Cooking: Japanese Cuisine class. This is also the home of Murashima-Sensei,
already beloved by CIA students and faculty alike! See how your counterparts in Japan are
working to become rising stars in the food world.

7
 Tour
Requirements

This culinary tour was specifically designed for CIA students who register for the Japanese
Cuisine Concentration. The Japanese Cuisine Concentration and tour are made possible by
a leadership grant from Suntory, together with additional support from the members of the
Japanese Studies Leadership Council and other supporters. Nearly all in-country travel,
hotels, site visits, meals, and faculty leadership and staff support costs that are part of the
official itinerary will be paid for by the program’s supporters and the CIA. Students
participating in the tour are responsible for international airfare to Japan, transportation to
and from airports in the U.S. and in Japan, three meals, and any miscellaneous, personal
expenses. Students who take the concentration must participate in the tour as a part of the
Concentration Curriculum.
For questions, please contact:
Cathy Jörin, director of The Food Business School and liaison to Japan/Asia for the Strategic Initiatives Group
The Culinary Institute of America
cathy@foodbusinessschool.org or c_jorin@culinary.edu
Website: Advanced Cooking: Japanese Cuisine