Predstavitev izdelave rezancev soba in predavanje!！
2025/2/12
V torek, 11. februarja 2025, je bila skupina mojstrov izdelave ajdovih rezancev, vključno z Yukio Matsumoto, inštruktorjem izdelave ajdovih rezancev iz Japonske, povabljena na predstavitev izdelave ajdovih rezancev in predavanje v Izobraževalni center Piramida Maribor.
Učenci kulinarike in drugi udeleženci iz centra so se naučili izdelovati ročno izdelane ajdove rezance. Udeleženci so bili navdušeni nad spretnimi tehnikami, ki so jih prikazali kuharji ajdovih rezancev, kot so gnetenje, valjanje in rezanje ajdove moke.
Dogodek je bil dragocena priložnost za poglobitev razumevanja japonske in slovenske kulture prehranjevanja.
On Tuesday 11 February 2025, a group of buckwheat noodle artisans, including Mr Yukio Matsumoto, a buckwheat noodle making instructor from Japan, were invited to give a buckwheat noodle making demonstration and lecture at the Piramida Maribor Education Centre.
Culinary students and other participants from the centre learnt how to make handmade buckwheat noodles. The participants were impressed by the skilled techniques demonstrated by the buckwheat noodle chefs, such as kneading, rolling and cutting the buckwheat flour.
The event was a valuable opportunity to deepen understanding of Japanese and Slovenian food culture.
Učenci kulinarike in drugi udeleženci iz centra so se naučili izdelovati ročno izdelane ajdove rezance. Udeleženci so bili navdušeni nad spretnimi tehnikami, ki so jih prikazali kuharji ajdovih rezancev, kot so gnetenje, valjanje in rezanje ajdove moke.
Dogodek je bil dragocena priložnost za poglobitev razumevanja japonske in slovenske kulture prehranjevanja.
On Tuesday 11 February 2025, a group of buckwheat noodle artisans, including Mr Yukio Matsumoto, a buckwheat noodle making instructor from Japan, were invited to give a buckwheat noodle making demonstration and lecture at the Piramida Maribor Education Centre.
Culinary students and other participants from the centre learnt how to make handmade buckwheat noodles. The participants were impressed by the skilled techniques demonstrated by the buckwheat noodle chefs, such as kneading, rolling and cutting the buckwheat flour.
The event was a valuable opportunity to deepen understanding of Japanese and Slovenian food culture.