Japanese Food – Authentic, yet Vegan?

A Lecture by Prof. Dr. Cornelia REIHER

How is Japanese cuisine changing to meet the increasing demand for vegetarian and vegan food among guests in restaurants? Prof. Dr. Cornelia REIHER has taken a look around the kitchens of Japanese restaurateurs in Berlin and reports in her lecture about how they navigate the line between adapting to customer expectations and their own ideas of authenticity. How do they create new variants of Japanese dishes – characterized by emotion, identity, and professional attitudes?