“Asian Cuisine Talk: Japan” Event Took Place!

The “Asian Cuisine Talk: Japan” event, organized by the Gastronomy and Culinary Arts Department, was held on November 27, 2024. The in-depth insights into Japanese culinary culture enriched our students’ knowledge in this area.

During the talk, one of our participants, Merve Yahşi, presented on the traditional Japanese culinary philosophy washoku, recognized by UNESCO as an intangible cultural heritage, and discussed its impact within the context of “soft power.”

Another speaker, Ceylan İpek El, explored the fundamental elements and nuances of Japanese cuisine, delivering a comprehensive presentation on sake. She provided valuable insights into the different types of sake, their flavor profiles, and production processes. Participants gained a more informed perspective on this unique beverage, understanding the distinctions between its various types.

We extend our gratitude to our speakers, attendees, and supporters for contributing to this delightful event. We look forward to coming together in future events!