While Japanese restaurants overseas continue to proliferate, there is a shortage of chefs with the specialized knowledge and skills in Japanese cuisine, as well as instructors capable of teaching the techniques of Japanese cooking at culinary schools abroad. To address this shortfall and better promote Japanese cuisine, food culture, and products, we offer Japanese cuisine courses and send qualified instructors to train foreign chefs.
FY2024 Results
Istanbul, Turkey @ Uzakdoğu Mutfak Akademisi
| Name of the event: | Japon Mutfak Sanatlari Egitimi Ozel Semineri Held as part of the events commemorating the 100th anniversary of diplomatic relations between Japan and Turkey. |  |
|---|---|---|
| Organizers: | Japanese Cuisine and Dietary Culture Development Committee (JCDC) Uzakdoğu Mutfak Akademisi  Uluslararası Servis & Lezzet Akademisi（USLA） | |
| Partner: | All Japan Food Association (AJFA) | |
| Location: | Uluslararası Servis & Lezzet Akademisi（USLA） | |
| Dispatched instructor: | Kimio Nonaga Third generation chef of “Nihonbashi Yukari”, a venerable Japanese restaurant / Japanese Cuisine Goodwill Ambassador | |
| Cooperative local instructor: | Shun-ichi Horikoshi Owner-chef, Itsumi Japanese cuisine / Japanese Cuisine Goodwill Ambassador | |
| Sinan Damgacioglu Executive chef, Ginger Gümüşlük / Japanese Cuisine Goodwill Ambassador | ||
| Didem Yalçınkaya Co-owner and chef, Oishii Wok & Sushi | ||
| Event Details: | ||
| Nov. 18 (Mon) | Sinan Damgacioglu and Didem Yalçınkaya took and passed the Exam for Silver Certification of Cooking Skills for Japanese Cuisine in Foreign Countries (CCSJCFC). Both passed the exam and became the first Silver certified chefs in Turkey. | |
| Nov. 19 (Tue) | Opportunities to take the Bronze Certification Exam of CCSJCFC were given to students who passed the practical test at Uzakdoğu Mutfak Akademisi, the first Bronze Certification organization in Turkey for CCSJCFC. Nine students achieved Bronze certification. | |
| Nov. 29 (Wed) | Special seminar conducted by Chef Kimio Nonaga Ceremony awarding Silver and Bronze certifications | |
Goa, India @ Institute of Hotel Management, Goa
| Name of the event: | Honouring Nature’s Gifts — Introduction to Traditional Japanese Cuisine | |
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| Organizers: | Embassy of Japan in India Japanese Cuisine and Dietary Culture Development Committee (JCDC) | |
| Supported by: | Ministry of Agriculture, Forestry and Fisheries of Japan | |
| Location: | Institute of Hotel Management (IHM*) Goa * A national culinary academy with 27 campuses across India | |
| Dispatched instructor: | Kiyoyuki Ichimaida Professor of Japanese cuisine at Hattori Nutrition College | |
| Supervisor of Japanese cuisine: | Haruyuki Yamashita Owner-chef, Hal Yamashita Tokyo | |
| Cooperative local instructor: | Brehadeesh Kumar Co-owner and chief chef, Ginkgo (Japanese Food and Ingredient SupporterStore Overseas) / Japanese Cuisine Goodwill Ambassador | |
| Program Details: | ||
| Dec. 11 (Wed) | Lectures and practical sessions (2 hrs each) led by Brehadeesh Lecture: Basic theory of Japanese cuisine Geography: Geography of Japan and its effects on Japanese cuisine Rice: Japonica rice compared with Indica rice Water: Importance for Japanese cuisine / Hard water vs. soft water Practical session: Japanese knife techniques Proper cutting, choosing the right knife for the job, proper sharpening and care How to use chopsticks, proper use and etiquette | |
| Dec. 12 (Thu) | Lecture: Theory of fermentation and seasoning Introducing koji and Japanese seasonings, their roles in cooking Practical session: Nimono (simmered dish) and rice How to make dashi for nimono and takiawase (combination of separately simmered ingredients) with various seasonings Cooking rice the Japanese way | |
| Dec. 13 (Fri) | Lecture: Theory of dashi and umami Overview of the use dashi and salt in Japanese cuisine Konbu (kelp) and katsuobushi (dried bonito flakes) Practical session: How to make ichiban-dashi and cooking with ichiban-dashi Making two types of miso soup Making egg dishes with dashi: dashimaki-tamago and chawan-mushi | |
| Dec. 14 (Sat) | Lecture by Prof. Kiyoyuki Ichimaida on Japanese food culture and demonstration on making dashi. Students sampled two types of dashi, extracted from kelp and dried bonito flakes. In the afternoon, Prof. Ichimaida demonstrated making futomaki, thick roll sushi, for the 20 IHM Goa students who completed the first 3 days of the course. | |
| Dec. 15 (Sun) | The 20 IHM Goa students dishes from their takiawase challenge on a single plate/ bowl. Students cooked 5 servings of takiawase in 2 hours, incorporating what they had learned from the course with their own originality and creativity. The two instructors, as well as chefs and influencers active in Goa, judged student presentations on taste, appearance, and originality to select a winner. The winner was approached by a Japanese restaurant that is about to open in Goa. The 20 students received certificates of participation in recognition of their studies on Japanese cuisine, food culture, and Japanese ingredients. | |
