May 14-15, 2019: We held a Japanese Food Seminar in Malaysia

On May 14 (Tuesday) and 15 (Wednesday), 2019, we invited about 100 chefs from a Japanese restaurant in Kuala Lumpur to hold a Japanese food seminar. It was pleasure receiving Chef Nanmoku from Japan, who has a knife-style qualification and has vast experience as a lecturer at food seminars overseas. First, Chef Nanmoku explained the characteristics of each type of Japanese farmed tuna, farmed hamachi, and wild sea bass, then explained cutting technique and cooking method for various Japanese dishes. During the demonstration the attention of local chefs were fixed intensely upon Chef Nanmoku’s hand. By holding this seminar we were able to realize OTC’s belief, “where we not only sell products, but also present and inform Japanese culture accurately” to take form.

We hope this seminar will contribute to the further development of Japanese food culture in Malaysia.

We thank you very much to all those who support and contributed at the seminar.