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DIMAD explora en di_food las relaciones entre el diseño y la gastronomía. En di_food tendrá cabida cualquier formato: exposiciones, talleres, encuentros, presentaciones, banquetes, conferencias… todo lo que favorezca la interacción entre estas dos disciplinas.

Opening of the gastronomy workshop Tapa as HaiKu in Hattori

14/11/2013

    On Wednesday 13th November the gastronomy workshop Tapa as Haiku opened at the Hattori Nutrition College in Tokyo. Chef Miguel Ángel de la Cruz explained this modern Spanish custom and made some of his best tapas in front of the participants.

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    Miguel Ángel is showing the students one of the ingredients so that they can learn the cut to achieve.

    The gastronomy workshops held in the classrooms of the Hattori Nutrition College started on Wednesday, 13th November. Chef Miguel Ángel de la Cruz began explaining what the tapas currently made in Spain are and what they are like and then proceeded to show some of them. Indeed, tapas are now achieving high quality and innovation, thanks to a creative momentum in Spanish gastronomy.

    In the morning of the first day, he spoke about the types of tapas currently being produced in Spain, with a special focus on the concept of “trampantojo”, a whimsical trick to the eye. Aiming to surprise and cause the admiration of those trying it, today’s tapa is a reminder of the trampantojo, which merely consists of making something appear that which is not, letting one’s taste buds reconstruct the ingredients used in it.

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    The chef’s hands making a croquette.

    This technique used to attract the diners’ attention has been used many times in traditional cooking, but with the tapa it reaches another dimension, and includes a pun. The trick consists of using simple, economical, common ingredients against the luxury, visually attractive ones used by wealthy diners. On this line of brevity and simplicity against that which is bizarre and insubstantial Miguel Ángel bases the experience he wants to transmit the Japanese students of this prestigious gastronomy school in Tokyo, to help them think of a tapa.

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    To avoid losing the merest meaning in the translation

    On the following day  the workshop was fully focused on allowing the students to experiment with their own tapas using typical Japanese products but doing it in the Spanish fashion; all this with the help of their teachers and tutored by the Spanish chef.  The outcomes came from the cooking area late in the evening and then five out of all the tapas produced were selected to be presented at the final event. While the students were learning about Spanish gastronomic culture, Miguel Ángel de la Cruz was making his own special tapa. This was kept secret until the final event, when it would be sampled during the joint presentation of both workshops, the one on design and the one on gastronomy, at the Embassy of Spain in Tokyo.

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    Miguel Ángel de la Cruz in the classroom-kitchen next to teachers Mrss. Shiga, Sekiguchi and Kohda, the translator and the workshop participants.

     
    Photography: Kohji Shiiki