Basic Seminar on Japanese Cuisine（Washoku）
2026/3/23
On 23 March, the Embassy of Japan held a seminar on Japanese cuisine (Washoku) with the aim of promoting Japanese culinary culture and boosting exports of Japanese agricultural and fishery products and foods.
Approximately 70 participants, including purchasing managers from local wholesalers and retailers that handle Japanese ingredients, attended the seminar, which covered the basics of Japanese cuisine, such as the role of dashi, umami and fermentation. Using examples such as kombu, katsuobushi and tomatoes, the seminar explained how combining multiple umami sources can create a deep flavour. The lecture also covered other basic processes, including sake brewing methods.
Throughout the seminar, participants engaged with the subject at hand, asking various questions such as how differences in water temperature and composition affect the extraction of dashi. Following the seminar, a networking session was held with participating Japanese food companies.
Approximately 70 participants, including purchasing managers from local wholesalers and retailers that handle Japanese ingredients, attended the seminar, which covered the basics of Japanese cuisine, such as the role of dashi, umami and fermentation. Using examples such as kombu, katsuobushi and tomatoes, the seminar explained how combining multiple umami sources can create a deep flavour. The lecture also covered other basic processes, including sake brewing methods.
Throughout the seminar, participants engaged with the subject at hand, asking various questions such as how differences in water temperature and composition affect the extraction of dashi. Following the seminar, a networking session was held with participating Japanese food companies.