Press Release on March 11, 2007
Mr. Hikasa, Chef to Ambassador Kato, introduced his techniques at the Japanese Food Demonstration at Jordan Applied University College of Hospitality and Tourism
- Ambassador's remarks
- Arabic release (MS Word file)
Quick glance at the project
- The event which was the first in its kind ever organized by the Japanese Embassy was jointly organized by the Embassy and the College in order to improve and develop the Japanese food in Jordan through the event..
- The chef demonstrated the preparation of sashimi (slices of raw fish), sushi, teriyaki fish (broiling fish fillet with soy sauce based seasoning), and tempura (fried food), which incorporated with many locally available ingredients.
- Over fifty executives and chefs of hotels and restaurants were present at the demonstration.
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The Embassy of Japan in Jordan and Jordan Applied University (JAU) College of Hospitality & Tourism jointly organized the Japanese Food Demonstration at Ayman Muasher’s theater at JAU on 14 March 2007. Mr. Mitsuhiro Hikasa, Chef to the Ambassador of Japan to Jordan, introduced his techniques and expertise for preparing the authentic Japanese food at the event, which was the first in its kind ever organized by the Japanese Embassy. Over fifty executives and chefs of hotels and restaurants were present at the demonstration.
Having enhanced its reputation as a healthy food, its refined presentation and harmony with seasonal nature, the Japanese cuisine has become very popular in America, Europe, Asia and the Middle East. There are around ten restaurants dedicated to the Japanese food in Amman. In addition, many hotels and other restaurants in Jordan offer Japanese style of food as part of their menu or buffet.
Ambassador Shigenobu Kato mentioned in his speech that he arranged this event to introduce the cultural and culinary dimension of the food, and accordingly further to promote the tourism industry of Jordan. He expressed his hope that the chefs in Jordan would share expertise and knowledge of his personal chef in order to improve and develop the Japanese food in Jordan through the event.
The chef demonstrated the preparation of sashimi (slices of raw fish), sushi, teriyaki fish (broiling fish fillet with soy sauce based seasoning), and tempura (fried food), which incorporated with many locally available ingredients.
The Government of Japan has extended its loan aid and technical cooperation to the tourism sector in Jordan, in which seven projects are in progress in Amman, Dead Sea, Salt, and Karak. Furthermore, aiming at supporting tourism education, the Embassy granted kitchen equipment worth US$ 74,560 to the then Ammon College, the present JAU College of Hospitality and Tourism, in 2002 under Japan’s Grassroots Grant Aid Program.
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