A training program in Japanese cuisine for non-Japanese chefs aspiring to become certified Japanese cuisine professionals, officially supported by Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF).
This program is designed to equip non-Japanese professional chefs with fundamental knowledge and skills in Japanese cuisine and promote global appreciation of Japanese cuisine, dietary culture, and Japanese ingredients. Participants will acquire essential knowledge and skills related to Japanese cuisine and dietary culture, hygiene management, basic handling of cooking utensils and knives, basic techniques of Japanese cuisine (Goho, the Five Techniques), dashi and umami, Japanese ingredients, and technical terms for Japanese cuisine.
Now Accepting Applications for Participants in 2025
Individuals who have previously been invited to Japan under the Japanese Cuisine and Dietary Culture Human Resource Development Program are not eligible to apply for the program again.
Japanese Cuisine & Dietary Culture Development Committee (JCDC) is seeking foreign chefs who are eager to acquire accurate knowledge and authentic cooking skills in Japanese cuisine and dietary culture. Two courses are offered in 2025:
1. Short-term Course (5 weeks in Japan)
Following the online training, selected chefs will be offered the opportunity to participate in several weeks of practical training in Japan, with certain costs covered by the program.
2. Long-term Course (6 months in Japan)
Following the online training, selected chefs will be offered the opportunity to participate in a six-month practical training program at Japanese restaurants in Japan, with certain costs covered by the program.
Training Schedule
– All times are in Japan Standard Time (JST).
– The schedule is subject to change.
1. Short-term Course
| Monday, September 1 to Monday, November 24, 2025 | An online training program comprising 11 lessons based on an e-learning curriculum aligned with the Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries*, established by MAFF. ※ A basic toolkit, including a Japanese knife and whetstone, will be provided for use during the program. – Participants will be required to submit a report on what they’ve learned from the Japanese cuisine course. Failure to submit the report will result in disqualification from the program. |
|---|---|
| Tuesday-Friday, November 25-28, 2025 | After each e-learning session, participants will complete written and practical exams to evaluate their level of achievement. |
| By Friday, December 5, 2025 | Participants will be notified of their exam results. |
| Early December 2025 to early January 2026 | Selected trainees invited to Japan will prepare by taking online Japanese lessons. |
| Monday, January 12, 2026 | Arrival in Japan |
| Tuesday, January 13 to Friday, February 20, 2026 | – Group training, comprising classroom lectures at a culinary school and on-site visits to various food production facilities – Individual practical training at a Japanese restaurant – Bronze/Silver/Gold certification exams |
| Saturday, February 21, 2026 | Return to your country |
2. Long-term Course
| Monday, July 14 to Wednesday, August 20, 2025 | ⁻ An online training program comprising 11 lessons based on an e-learning curriculum aligned with the Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries*, established by MAFF. – Submission of a report on the assigned Japanese cuisine course is required. Failure to submit the report will result in disqualification. |
|---|---|
| Thursday, August 21, 2025 | Arrival in Japan |
| Friday, August 22 to Saturday, August 30, 2025 | < Invited training program (1) > – Group training, comprising classroom lectures at a culinary school and on-site visits to various food production facilities. ※ Japanese knife set and whetstone for use during the program will be distributed. – Bronze certification examination (https://www.maff.go.jp/j/shokusan/syokubun/attach/pdf/tyori-19.pdf) |
| Monday, September 1, 2025 to Friday, February 20, 2026 | < Invited training program (2) > – Individual practical training at a Japanese restaurant – Final examination (including Silver certification exam. (https://www.maff.go.jp/j/shokusan/syokubun/attach/pdf/tyori-19.pdf) |
| Saturday, February 21, 2026 | Return to your country |
About the online training
Participants may take the online training at their convenience, provided they have access to a reliable internet connection that supports e-learning.
– Participants can study the fundamentals of Japanese cuisine via e-learning materials at https://japanese-cuisine.com/ (video) and http://kpu.ac.jp/jp_cuisine_ebook (text) supervised by the Japanese Culinary Academy¹.
– During the training program, JCDC staff and/or the Kyoto Culinary Art College² teachers will be available to answer questions from participants.
¹ Japanese Culinary Academy (JCA) is an NPO that promotes global understanding of Japanese cuisine, holds training programs, conducts research, and more. https://culinary-academy.jp/english
² Kyoto Culinary Art College (KCAC) is a prestigious culinary school with 90 years of history and tradition that has produced many famous chefs in Japanese cuisine. https://www.taiwa.ac.jp/global/en/
Eligibility Requirements
– Must be a non-Japanese national.
– Must be between 18 and 35 years old at the start of the program.
– Must be a culinary school graduate or cooking experience at a Japanese restaurant. Preference will be given to applicants with experience working at a “Japanese Food and Ingredient Supporter Store Overseas” (https://www.jetro.go.jp/en/trends/foods/supporter.html).
– Must demonstrate a strong interest in learning about Japanese cuisine and dietary culture, and be physically fit to participate in training activities.
– Must speak, read, and write either Japanese or English at a conversational or higher-level of proficiency.
– Must have a reliable internet access to view and participate in online training activities.
– Must be able to travel and stay in Japan in accordance with the schedule and requirements.
– Must be able to cover any personal expenses not covered by the program.
– Must be willing to serve as an ambassador for Japanese cuisine, dietary culture, and Japanese-produced ingredients after completion of the program.
– Should be familiar with distributors and importers of Japanese food products from Japan.
– Must be committed to increasing the use or purchase of Japanese products by at least 30% within 2 years and/or conducting a Japanese cuisine seminar at the restaurant or workplace after completing the program.
Covered Expenses
– Tuition for online lessons (Trainees are responsible for communication and food expenses related to the online training course.)
– Basic set of Japanese kitchen knives (usuba for the short-term course; usuba, deba, and yanagiba for the long-term course) and a whetstone
– Round-trip flights between the participant’s home country and Japan ※ Economy class flights timed with the schedule specified by JCDC.
– Accommodation expenses during stay in Japan ※ Accommodations chosen by JCDC.
– Group training-related expenses (culinary school lectures fees, participation fees for a tour of food production sites, etc.)
※ Participants who withdraw from the program before completion will be required to reimburse all expenses covered by the program up to the point of their departure.
* Please complete the application form with applicant’s name, address, age, culinary background (including experience in Japanese and other cuisines), current place of employment, reason for applying, and all other required information. Be sure to attach a recent portrait photo, as well as copies of both the applicant’s and guarantor’s identification documents. Incomplete applications will not be considered.
* Application deadline: Monday, June 30, 2025, at JST 23:59 (UTC+9) (strictly enforced)
* Notification of results: Successful applicants will be informed via email following the document screening and online interviews. Please note that only successful applicants will be contacted.
* Final selection of trainees will be confirmed upon signing the pledge forms in mid-July.
* The contents of the program are subject to change.
Notes
During the individual training at a Japanese restaurant, trainees will stay at the restaurant’s dormitory which may not offer the same level of comfort as a hotel.
Trainees will not be paid any wages or compensation during this training program.
As WhatsApp will be used for program communications, participants will need to install the application in advance. https://www.whatsapp.com/
What is “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries”?
It is a system allowing private organizations and related bodies to voluntarily certify foreign chefs living abroad who have attained a certain level of knowledge and cooking skills in Japanese cuisine. The certification is based on the “Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” established by the MAFF. Chefs are certified according to their demonstrated level of achievement.
(https://www.maff.go.jp/j/shokusan/syokubun/attach/pdf/tyori-19.pdf)
Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries (overview)
Inquiry
Achievements to date
This program was launched in 2016 and is now in its 10th year.
Since its inception, over 70 invited trainees and more than 250 online trainees have completed the program and gone on to pursue their own careers in Japanese cuisine and dietary culture.