Japanese chefs have been dispatched to Türkiye and India to teach authentic Japanese cooking techniques at leading culinary schools, as part of a new initiative aimed at promoting Japanese cuisine abroad.
With Japanese restaurants proliferating globally—now numbering around 187,000, a 20% increase since 2021—the demand for chefs with expertise in Japanese cooking has surged. However, there remains a shortage of skilled professionals who can teach the precise techniques and knowledge required to prepare traditional Japanese dishes.
In response, the Japanese Cuisine and Dietary Culture Development Committee (JCDC), led by renowned chef Yoshihiro Murata, has launched a project to dispatch expert Japanese chefs to international culinary institutions. The initiative, supported by local Japanese Cuisine Goodwill Ambassadors and past JCDC programme graduates, aims to ensure that Japanese cuisine is taught and prepared with authenticity.
This year, the first phase of the project was launched in Türkiye and India, where Japanese chefs collaborated with local instructors to deliver specialist training sessions on Japanese food culture, ingredients, and cooking methods.
A new perspective on Japanese cuisine
Participants in the programme have praised the initiative for expanding their understanding of Japanese food. Many admitted they had previously associated Japanese cuisine only with sushi and ramen but were now aware of the fundamental role of dashi—the traditional broth essential to Japanese cooking.
One participant remarked: “This lecture has changed the way I look at Japanese food.” Another added: “I now want to learn more about the history and evolution of Japanese cuisine.”
Bringing authentic techniques to Türkiye
In Türkiye, the programme was held at USLA (Uluslararası Servis & Lezzet Akademisi) in Istanbul. The event, titled Japon Mutfak Sanatları Eğitimi Özel Semineri, was organised as part of the 100th anniversary celebrations of Japan-Türkiye diplomatic relations.
Chef Kimio Nonaga, a third-generation owner of Nihonbashi Yukari and a Japanese Cuisine Goodwill Ambassador, led the training, alongside local experts including Chef Shun-ichi Horikoshi, owner of Itsumi, and Sinan Damgacıoğlu, a graduate of the JCDC programme.
The seminar introduced students to core Japanese cooking techniques and ingredients, reinforcing the importance of precision and respect for tradition in Japanese culinary arts.
Expanding the reach of Japanese cuisine
By introducing structured Japanese cuisine training to international culinary schools, the JCDC aims to establish long-term educational programmes worldwide. The initiative is expected to continue expanding to more countries, helping to address the shortage of skilled Japanese chefs and instructors globally.
With growing interest in authentic Japanese food, the project is not only shaping the next generation of Japanese cuisine chefs but also deepening cultural exchange through food.
For more information, visit JCDC’s official website.
