“On our recent learning trip to Japan we met Master of Kombu Mr. Takashi Okui, from a traditional Kombu family in Okuikaiseido (outside of Kyoto). We have invited Takashi to join me in a cooking demonstration to share with you Kombu and Dashi. With their many health benefits and simple uses, these essential ingredients can become part of your life.” – Chef David Bouley 

Mr. Takashi Okui and Chef David Bouley will be cooking with a special one and only 31-years-aged Rishiri Kombu from Okuikaiseido for the first time in the US. Join us to learn the Power of Kombu and PURITY IMPORTANCE OF WATER during an in-depth presentation and display of several different finest Kombu from Okuikaiseido and Mitsubishi Cleansui’s culinary water (clean and soft water). A multi-course menu with wine pairings will be served during both the interactive lunch and dinner sessions.

Lunch Cooking Class
Multi-course lunch with wine pairings
12:00pm-2:30pm in Bouley at Home

Dinner Cooking Presentation
Multi-course dinner with wine pairings
6:30pm – 9:30pm in Bouley Test Kitchen

Learn the History of Kombu, touch and feel the products. Types of Kombu, Aging and Health benefits, Washoku Culture and how soft water impact on the Washoku. Enjoy a tasting comparison of several different finest Dashi before Chef David Bouley serves special dishes using 31-years-aged Rishiri Kombu from Okuikaiseido and Mitsubishi Cleansui’s culinary water.

The flavor of Japanese Cuisine is determined by the quality of the Dashi made by Kombu, the most important element of Japanese Cuisine. Water is another very important element of Dashi especially since the water in Japan is soft, helping ingredients stay true to their flavor while extracting maximum umami. The combination of fine Kombu and soft water creates maximum “Umami”, one of the five independent tastes – along with Sweetness, Saltiness, Sourness and Bitterness.

Kombu has many nutritional benefits and is great for health due to being one of the weakest alkaline ingredients with zero calories, rich dietary fibers and minerals. Similar to wine, geographical and climate features impact the taste of Kombu and help develop Japanese food culture. There are two different ways to eat Kombu: Kombu as a dashi and as an ingredient. At restaurants, Kombu is hidden as Umami in the dishes; at home, Kombu itself is in the dishes.

Japanese Cuisine is referred to as “Cuisine of Water” because Japan has rich mineral soft water and enhances Umami; whereas, for example, “Cuisine of Sauce” in France is based on fats and oils. Traditional Japanese food is collectively known as Washoku, meaning the harmony of foods. Washoku concept is based around “creating the best satisfaction using Umami with less fats and oils”. Umami Dashi is the core of Washoku and is mainly from Kombu and Katsuobushi (Bonito flakes). In order to produce Dashi with maximum Umami, we need to use fine Kombu and soft water.

In both our afternoon cooking class and evening event, learn about Ichiban Dashi, an almost pure Umami broth showcasing the synergy between the Kombu and Katsuobushi produce. This is the most popular Dashi using Kombu which produces and boosts the clear taste of Umami. A versatile, healthy ingredient is as delicious by itself as it is when drawing out the flavors from other foods!