Parmigiano Reggiano Unveils Its True Value Through the Spirit of "The Way" at "The Way of Taste" Cooking Salon Held on April 20

The Parmigiano Reggiano Cheese Consortium (CFPR, Headquarters: Reggio Emilia, Italy) held "The Way of Taste" cooking event on April 20, 2026, in collaboration with chef and lifestyle producer Emi Sugiyama.

This event was conducted in a cooking salon format, serving as a venue to taste and understand the appeal of the globally renowned PDO (Protected Designation of Origin) cheese, "Parmigiano Reggiano," through actual dishes.

The event was divided into two sessions, lunch and dinner. For the first session, model Rie Hasegawa was invited as a guest. For the second session, models SHIHO, Sumire, Ann Mika, stage director Amon Miyamoto, glass artist Kyota Matsudo, and fashion designers Tomokoizumi and Yukakoizumi were welcomed, allowing them to experience the profound charm of Parmigiano Reggiano.

The underlying concept is "The Way of Parmigiano Reggiano," an original concept for the Japanese market that expresses the resonance between the philosophy of cheese making, born from coexistence with nature and artisanal skill, and the Japanese cultural concept of "Do" (The Way), as represented by tea ceremony, flower arrangement, and martial arts. The essence of this spirit lies in inheritance, discipline, aesthetic sense, and value perfected over time, which aligns with the true nature of this cheese. This is the Parmigiano Reggiano Way.

https://www.parmigianoreggianodou.eu

◆ Event Overview

Date: April 20, 2026, two sessions for lunch and dinner

Location: Emi Sugiyama's cooking salon in Tokyo

Host: Emi Sugiyama (Chef, Lifestyle Producer)

Guests:

First Session: Rie Hasegawa

Second Session: SHIHO, Sumire, Ann Mika, Amon Miyamoto, Kyota Matsudo, Tomokoizumi, Yukakoizumi

◆ Event Content
Focusing on taste as "The Way of Taste," the event introduced new charms brought out by the changing aroma, umami, and texture through aging, and by combining it with various dishes, all presented with original recipes devised by Emi Sugiyama. Guests enjoyed three types of Parmigiano Reggiano with different aging periods—12 months, 24 months, and 36 months—along with aperitifs, and then savored dishes made with the cheese. In the first session, special guest Rie Hasegawa, a vegetable sommelier and model, spoke about the unique value of Parmigiano Reggiano from her lifestyle perspective.

Chef Emi Sugiyama, who unveiled original Parmigiano Reggiano recipes, and guest Rie Hasegawa, a model and vegetable sommelier, were present.

Sugiyama's recipe theme for this occasion was "Dishes that delight the mind and body, enjoyed with all five senses." To truly feel delicious, not only taste but also other senses must be satisfied. Based on this perspective, a five-course meal was presented, with Parmigiano Reggiano used in all dishes, showcasing various techniques such as grating, melting, and layering different aged cheeses.

"Zucchini Carpaccio with Parmigiano Reggiano and Lemon Aroma"
A dish to enjoy the rich flavor of freshly grated Parmigiano Reggiano and the acidity and aroma of lemon. The delicate umami of the cheese stands out.

"Parmigiano Reggiano and Tomato Risotto with Prosciutto"
The acidity of tomatoes, the saltiness of prosciutto, and the umami of melted Parmigiano Reggiano bring the whole dish together, creating depth of flavor.

"Poêlé White Fish with Komatsuna Genovese Style"
The light flavor of white fish, the subtle bitterness of Komatsuna Genovese sauce, and the umami of Parmigiano Reggiano perfectly match. A mellow dish with a Japanese touch.

"Beef Tagliata with Orange-scented Balsamic Sauce and Parmigiano Reggiano"
Sliced red meat beef, roasted whole, served with orange-scented balsamic sauce and plenty of freshly grated Parmigiano Reggiano. The concentrated umami of 36-month aged cheese is the star.

"Three Formaggi Creamy Cheesecake"
A rich cheesecake made with Parmigiano Reggiano, Mascarpone, and cream cheese. Parmigiano Reggiano is not only mixed into the batter but also sprinkled on top and baked, and sprinkled again when eaten. A dessert that enjoys the contrast of sweetness and saltiness.

Comment from Chef Emi Sugiyama, who devised the dishes:
"Parmigiano Reggiano is not just an ingredient to 'add'; it is an entity that harmonizes the entire structure of a dish. Depending on how it is used—grating, melting, layering—the flavor profile and aftertaste change significantly. Also, from the perspective of fermentation..."