Okinawa Tourism hosted a select group of media this week for a very hands-on (and, as it turns out, feet-on!) cooking masterclass at Sydney Cooking School. Representing Okinawa Tourism was Sonia Holt and Antonio Khattar of The Walshe Group.While learning about these beautiful sub-tropical Japanese islands, attendees were treated to welcome cocktails, expertly mixed by one of only two Australia-based Awamori cocktail masters, Eiji Imamura. Awamori – the country’s oldest distilled liquor – is the official spirit of Japan’s southernmost islands, and, at 30-40 per cent proof, will certainly get you in the mood.
Expertly guided by chef Mayumi Nagata, the media group then prepared, cooked and dined on traditional Okinawan fare: soba noodles with tonkotsu soup, rafute (sweet braised pork belly) and goya chanpuru, a bitter melon stir-fry, all followed by sata andagi (Okinawan doughnuts).
The event cut live to the Japanese archipelago to meet the Okinawa Tourism team, giving guests a sunset glimpse of the exquisite pool at Okinawa Spa Resort EXES.
Okinawa is made up of more than 160 subtropical islands surrounded by crystal-clear, blue water and uncrowded white-sand beaches. With nature trails, a unique and vibrant culture, and year-round festivals – not to mention being home the longest-living people in the world – this is Japan like you’ve never quite experienced before.
If this is a taste of what Okinawa offers, we can’t wait to visit!
To learn more about Okinawa, visit Discover Okinawa, an online training program created for the Australian travel trade, here.Lead image: Zamami Island, Okinawa, Japan | credit: Okinawa Convention & Visitors BureauWant to be in the luxury travel know? Subscribe to our free eNewsletter here to keep up to date with everything in the luxury travel industry.
