Young international chefs learn ‘Washoku’ in Japan

Updated:3 years, 4 months ago

Kyoto (Japan), Feb 26 (ANI): Washoku, a traditional dietary culture in Japanese, is also registered as a UNESCO intangible cultural heritage. A number of seasonal dishes are prepared using Japanese ingredients, which is a tradition among artisan chefs. A training programme is being conducted at a Washoku restaurant in Kyoto with the support of the Ministry of Agriculture, Forestry, and Fisheries of Japan to develop foreign human resources. This year, 12 chefs trained for 10 days. The project director, Yoshihiko Murata, also made an upbeat address. At the training report presentation, each chef announced what they experienced during the training. These young chefs know the complexity and flavours of Japanese ingredients, and these training programmes will help promote Washoku all over the world.

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Young international chefs learn ‘Washoku’ in Japan

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