Russian Cuisine with Japanese Flavor


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In late August 2015, a master class in the Russian cuisine for Japanese students studying at Astrakhan State University has been held at the Clear Water restaurant located right at the University campus.

Ms. Valentina Limonova, an Official Expert in Catering & Confectionery and the Director of the Regional Innovative Center of Catering & Healthy Nutrition that operates at ASU, has taught the young people from Japan how to cook borsch, the Russian national vegetable soup from beat and cabbage. Our students got a unique opportunity not just to see how borsch is cooked, but also to cook it themselves and try its taste.

There is an annual student exchange program between Japan and Astrakhan. A Japanese student is supposed to spend a month in our city. Japanese students coming to Astrakhan go to excursions and attend special classes where they learn about the Russian history, culture, and traditions.

The program “Summer School for Japanese Students” was launched at ASU several years ago. This year, five Japanese guests have come to Astrakhan from Tokyo, Yokohama, and Kanagawa. According to Ms. Aynur Eshkeeva, Supervisor of this program at ASU, “the students really like to see how Russian dishes are being cooked. They’re always looking forward to trying them. Yesterday they liked the “summer borsch” based on chicken broth. That was a new dish for them, as the whole world knows that the Russian borsch is based on red meat bones. All of them are really pleased, and some of them even took part in cooking it”. As our Japanese guests say, they admire the Russian cuisine. The one-month program of their visit to Russia implies the maximal merging into the Russian culture.

Russian original information source: Veronika Parkhomenko (the Department of Philology & Journalism of ASU)

Russian original photo source: Dali Grinevich (the TV Media Center of ASU)

Translated by E.I. Glinchevskiy (the Center of Translation Studies & Conference Interpreting “ASTLINK” of ASU)

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