Japanese Cuisine and Food Culture Human Resource Development Program

The aim is to invite foreign Japanese cuisine chefs from overseas and train them at famous Japanese restaurants in Japan to improve their knowledge of Japanese cuisine and cooking skills so that they can take on a leading role in promoting the charms of Japanese cuisine, food culture, and ingredients overseas and become local partners when Japanese food-related businesses expand overseas.

Certification of Cooking Skills for Japanese Cuisine in Foreign Countries

Efforts to ensure the proper operation and management of the system for certifying foreign Japanese cuisine chefs based on the Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries, and to effectively promote the Certification system worldwide.

Programs for the spread of the charms through Japanese cooking contests, etc.

To develop foreign Japanese chefs who understand and can communicate the charms of Japanese foods and food culture, and create opportunities to communicate the charms of Japanese foods and food culture and Japanese products overseas through their activities, a cooking contest is held and contestants (non-Japanese chefs) are supported in increasing the number of Japanese ingredients they use in the restaurants where they work, and in holding Japanese food workshops.

Japanese Cuisine Course Establishment and Instructor Dispatch Program for Culinary Institutions, etc. in Foreign Countries

Initiatives to train foreign Japanese cuisine chefs who can appropriately promote Japanese cuisine, food culture, and products through the establishment of Japanese cuisine courses and the dispatch of lecturers to overseas culinary schools, etc., where they can learn specialized knowledge and skills in Japanese cuisine.