What is the purpose of this workshop?

The workshop aims to focus on ingredients and sake from Noto, which was affected by the Noto Peninsula Earthquake, to explore their current situation and potential, and to contribute to reconstruction support.

What kind of experiences can participants have at the workshop?

The workshop includes a demonstration and tasting of Noto fish prepared with Sakai knives and made into Semba-jiru (a local Osaka dish), a tasting of Noto sake and a talk on reconstruction by the 14th generation brewery owner of Tsuruno Shuzo, and discussions among participants.

Please tell me about the participating chef and brewery.

Masaharu Shimamura, owner of the Japanese restaurant "Unkaku" in Higashi-Tenma, Osaka, will prepare Noto fish, and Shintaro Tsuruno, the 14th generation brewery owner of "Tsuruno Shuzo," which was damaged by the Noto Peninsula Earthquake, will introduce Noto sake.

What is the current situation of Tsuruno Shuzo?

Although their brewery was completely destroyed in the Noto Peninsula Earthquake, they are aiming for reconstruction through joint brewing with Fukuda Shuzo in Nagasaki, as part of the "#DontStopNotoSake" project.

Is media coverage possible?

Yes, media coverage and filming are welcome. Filming of the cooking process, talk sessions, and participant interactions on the day is possible. Pre-event interviews and individual interviews are also available.

AI News NQ Analysis

Workshop Exploring the Current Situation in Noto and the Potential of its Ingredients Held at a Knife Specialty Store in Doguyasuji

NQ Score 50/100

AI Summary (NQ-processed)

A workshop themed around Noto ingredients and sake will be held in Doguyasuji to support reconstruction.

AI analysis data is not yet available.

Frequently Asked Questions

Q: What is the purpose of this workshop?: A: The workshop aims to focus on ingredients and sake from Noto, which was affected by the Noto Peninsula Earthquake, to explore their current situation and potential, and to contribute to reconstruction support.
Q: What kind of experiences can participants have at the workshop?: A: The workshop includes a demonstration and tasting of Noto fish prepared with Sakai knives and made into Semba-jiru (a local Osaka dish), a tasting of Noto sake and a talk on reconstruction by the 14th generation brewery owner of Tsuruno Shuzo, and discussions among participants.
Q: Please tell me about the participating chef and brewery.: A: Masaharu Shimamura, owner of the Japanese restaurant "Unkaku" in Higashi-Tenma, Osaka, will prepare Noto fish, and Shintaro Tsuruno, the 14th generation brewery owner of "Tsuruno Shuzo," which was damaged by the Noto Peninsula Earthquake, will introduce Noto sake.
Q: What is the current situation of Tsuruno Shuzo?: A: Although their brewery was completely destroyed in the Noto Peninsula Earthquake, they are aiming for reconstruction through joint brewing with Fukuda Shuzo in Nagasaki, as part of the "#DontStopNotoSake" project.
Q: Is media coverage possible?: A: Yes, media coverage and filming are welcome. Filming of the cooking process, talk sessions, and participant interactions on the day is possible. Pre-event interviews and individual interviews are also available.