Cuisine Crossover

On February 26, a special cooking demonstration and sake tasting with the private chef of the Consul General of Japan was held at Nikkei National Museum and Cultural Centre. Chef Iwatsubo shared his recipes and displayed his culinary skill in making Sakekasu Flavoured Chicken Liver Pâté and Sauté of Wasabi Marinated Ribeye (Served with Onion Fondant and Tomato Caper Sauce), two of his own creations that blend the traditional cuisine of Japan with modern tastes. The Sake Association of B.C. presented selected samples of sake to compliment the dishes, and explained about the different qualities of sake, as well as how to make a good choice in pairing it with food. Guests thoroughly enjoyed both the food and drink served during the event.