Slow Food

Japan Protagonist at the Salone del Gusto

Japan - 26 Jun 06

Japan plays a starring role at the sixth edition of the Salone del Gusto held October 26-30, 2006, in Turin, Italy. The event, organised by Slow Food, the Region of Piedmont and the City of Turin, has become a regular fixture for those wanting to discover, know and appreciate artisan, small-scale and endangered production. During the five days of the event many dates are reserved to food from the land of the rising sun, a demonstration of the great attention that the organisers have paid to the Japanese gastronomic universe, where Slow Food intervenes strongly through its 40 convivia-local chapters of the movement and its 2 400 members. Three Taste Workshops, veritable “taste” lessons used by Slow Food to divulge food and wine culture, are centred around Japanese products. At one time in Japan it was common to drink aged saké. Now the custom has come back into fashion thanks to an artisan-dreamer who produces a saké specially designed for aging. During the Workshop Saké aged by Daruma-Masamune sakés aged by Daruma-Masamune, including a 3-year, a 5-year and one from 1979 will be tasted. Served with \'mature\' Ayu sushi, tofu confit with miso and other Japanese specialties. Traditional Japanese foods change according to season, and so it is with Japanese tea drinking, showcased in the workshop Tea-time, Japanese-style: a tasting of some of the organic green teas from Terra Madre food producers in the Shizuoka district, served with wagashi, traditional sweets whose shape and color reflect nature\'s altering forms. Discover the importance of the ingredients, the water and leaves for the tea and the rice, flowers, leaves and seeds for the wagashi and how to combine these two exceptional products. And after sake and tea we continue with Japanese culture in Maledetto Toscano and whisky, tasting a Japanese single malt accompanied by sushi and an Antico Toscano cigar. Sushi protagonist again at one of the most awaited appointments of the Italian events: Theatres of Taste, where chefs explain the process as they prepare the dishes that have made them famous. The Art of Sushi is dedicated to Sushi-Iwa, one of the finest restaurants in Tokyo which carries on the authentic tradition and culture of sushi-making. Teruo Sato, owner-chef of the Sushi-Iwa chain, and Masanao Saito, who manages the restaurant in Tokyo, will demonstrate the ancient art of preparing sushi.