Mastering the Way of Japanese Cuisine in Kyoto Various events held starting in January

The Ministry of Agriculture, Forestry and Fisheries will hold the inaugural " WASHOKU-DŌ The World Japanese Cuisine Show" event at various venues in Kyoto starting January 30, 2015, to pass on the essence of Japanese cuisine to the world and future generations.

 

 

Following the December 2013 inscription of "Washoku: Traditional Japanese Cuisine" on UNESCO's Intangible Cultural Heritage list, and as Washoku becomes more familiar worldwide, this event aims to be a place to know, learn, and master the essence of Washoku. In 2015, it will collaborate with the French culinary world, also recognized as a UNESCO Intangible Cultural Heritage and widely embraced globally. Events include the "Washoku World Challenge 2015" competition where foreign chefs compete in Washoku techniques and passion, "Washoku-Dō Exploration Events" featuring symposiums where Japanese and French chefs and experts learn and experience Washoku traditions and cutting-edge concepts, and street events where visitors can savor authentic Washoku and ingredients.

 		 
 	From left: Shigekatsu Takahata, Director of the Tourism MICE Promotion Office, Kyoto City Bureau of Industry and Tourism; Mr. Ducasse; Section Chief Otsubo; Mr. Murata; Teruhiko Tanaka, Section Chief of the Tourism Division, Kyoto Prefecture Commerce, Industry, Labor and Tourism Department	 

 

 

On December 4, a press conference for the event was held in Tokyo. Attendees included Mr. Yoshihiro Murata, proprietor of the ryotei "Kikunoi" and the event's overall producer, and Ambassador Alain Ducasse, French cuisine chef. Opening the event, Mr. Masato Otsubo, Section Chief of the Food Retail Services Section, Food Industry Bureau, Ministry of Agriculture, Forestry and Fisheries, stated, "We hope this will become a place to cultivate talent who can convey the appeal of Japanese cuisine overseas. While the event primarily targets foreign visitors, we also want people within Japan to experience a new facet of Japanese cuisine." Mr. Murata remarked, "It's wonderful that government, private sector, and chefs can come together to create a food event like this. I hope other municipalities will join in, further spreading Japanese cuisine worldwide." Ducasse remarked, "Japanese cuisine has become a cultural heritage, but to compete with other cuisines going forward, marketing and information dissemination are also necessary." During a talk session, the two discussed Japanese cuisine's distinctive features—such as ingredient diversity, healthiness, nutritional balance, seasonality, and its pairing with sake—expressing their anticipation for the event.

Official website: http://washoku-do.jp/