The video of CIA “Culinary Tour of Japan 2018” 8.29-9.7 has uploaded to youtube.

Please click below
↓↓↓
CIA 2018 Culinary Tour of Japan (English Ver.)

We supported SKIP 2018 organized by Keio University on Monday, September 10, 2018.

This was our third time supporting the program since 2016. As the opening of the day, Mr. Suguru Sato of Kai Corporation gave a lecture on the history and features of knives, and how Kai Corporation considers tradition and modernity. Following the lecture, a sharpener (specialist to whet knives) gave a demonstration.

After the demonstration, Chef Masakatsu Kezuka and Chef George Anthony of Minokichi gave a lecture on the history of Minokichi, traditional Kyo-style Kaiseki and freshwater fish cuisine. Participants could see how “dashi” is made and taste the basic broth of Japanese cuisine. Also, participants experienced decorative curving to understand the professional cutting skills.

Lastly, Mr. Mitsuharu Kurokawa, Vice President, Patissier Kazuyuki Moriyama and Patissier Yoshitaka Yamane of Toraya Confectionery Co., Ltd. gave lecture on the history of Toraya and how to make traditional Japanese confectionery along with tradition and modernity. Participants could see the demonstration and experience making a piece.

“What was it that I have been considering as Japanese food until today,” one of the Stanford University student said.

The program was a great opportunity to introduce the authentic Japanese culture and food culture. Soul of Japan will continue to contribute to promote Japanese food culture.

Our deepest gratitude to Kai Corporation, Minokichi, Inc., Toraya Confectionery Co., Ltd. and Suntory Holdings Limited.

CIA “Culinary Tour of Japan 2018” took place from Wednesday, August 29 to Friday, September 9, 2018 and 14 students studying Japanese culinary at CIA participated.

Soul of Japan had the opportunity to plan and organize the entire itinerary. The tour started in Tokyo, Kyoto, Mie and concluded in Osaka, and many who have strong connection with the foundation supported the tour.

At Yanagihara Cooking School of Traditional Japanese Cuisine, lectures and demonstrations were given;

soba by Chef Yoshinori Horii, Sarashina Horii, tempura by Chef Hitoshi Arai, Kagurazaka Tempura Tenko, dashi by Chef Naoyuki Yanagihara, Yanagihara Cooking School of Traditional Japanese Cuisine Edo Kaiseki Kinsaryu, and sushi by Chef Yoshinori Tezuka of Matsunozushi.

Students visited Hotel de Mikuni and a lecture was given by the owner chef Kiyomi Mikuni.

Also, they visited Suntory Holdings Limited, Kikkoman Corporation, Kai Corporation, Iio Jozo Co., Ltd., TORAYA CONFECTIONERY CO., LTD., NAGATANI SEITO CO., LTD., TAKIJIMAN SAKE BREWING CO., LTD., and Tsuji Culinary Institute and were given impressive lectures. Deep gratitude to Asakusa Asadori, Sougo Japanese Shojin Restaurant, Unagi Kappou Shinkawa, YAKITORI HACHIBEI, Takeshigerou, aceto, Nanzenji Jyunsei, HYOTEI, Izakaya SUIKODEN and YAKI-YAKI Miwa for supporting the tour for their meals.

Students not only experienced and obtained the knowledge on Japanese culinary, but also learned about Japanese history and culture. The students returned safely with valuable and fruitful experiences.

Soul of Japan is looking forward to providing opportunity to foreign visitors to experience Japanese culinary and to support the development of human resources.

On Wednesday July 18, 2018, Soul of Japan organized a special seminar on 2^nd floor of Mie Terrace.

This year, with the theme “Advocate the genuine Japanese food culture to foreign visitors,” aiming Tokyo Olympic Games 2020, we are planning to organize three seminars which follows the objective of the foundation “providing Japanese culinary experiences to visitors to Japan” and “advocating Japanese food culture and culinary traditions.”

This time, we had Ms. Isabelle Hupperts and Mr. John Ashburne who are managing “FoodiesGoLocal” (an English digital media site on “Washoku (Japanese cuisine)” with its concept “Food is local. Food is culture. Let us begin from Japan, the experience of local foods and culture on global stage”) organized by SHARE Pro Co., Ltd., a corporate member of Soul of Japan, gave a lecture titled “The Attractiveness of Japanese Food Culture Seen from Foreigners.”

They devote themselves to advocating attractiveness of Japan through experiences of regional culture and food by visiting regional areas throughout Japan. The lecture was on the various experiences they had both in Japan and abroad, especially on the expansion of demand on Japanese cuisine in Europe and how to convey the attractiveness of Japan to foreigners.

Followed by their lecture, Chef Taro Abe of “Washoku Otakou” from Akita, who participated the Culinary Institute of America, World of Flavor in 2010 as a presenter, demonstrated and served Akita local pot cuisine “Kiritanpo Nabe” and lectured on how to advocate regional local food globally. Participants enjoyed communicating and spared precious time.

The next special seminar will be held in October. We are looking forward to having you then.

On Wednesday, June 20, 2018, Semi-Annual Executive Exchange Meeting was held at The Classic House at Akasaka Prince.

40 corporate members out of 65 participated and built intimacy. As reported at the previous Semi-Annual Executive Exchange Meeting in November 2017, we announced the progress report on the establishment of “Culinary Graduate School”, new education development program, and annual report of the foundation.

Japanese Food & Beverage companies and Food & Beverage affiliated companies could exchange information and deepen relationships while enjoying lunch. A dish using “WATSUNAGI”, a syrup, jointly developed by Soul of Japan and Suntory Holdings Limited was served.

At the latter half of the meeting, Owner Chef Kiyomi Mikuni of SOCIETEMIKUNI Co., Ltd., Mr. Hidehiro Tsukakoshi, Vice President of Ina Food Industry Co., Mr. Sunao Mihara, Director, Plan・Do・See Inc., and Mr. Takeo Kimoto, President & CEO, FMI Corporation gave greetings.

We will hold the next Semi-Annual Executive Exchange Meeting on Friday, November 16, 2018.

We are looking forward to meeting you then.

On Wednesday, April 25, 2018, Soul of Japan held a special seminar at the Test Kitchen of FMI Corporation, Tokyo Head Office.

This year, with the theme “Advocate the genuine Japanese food culture to foreign visitors,” aiming Tokyo Olympic Games 2020, we are organizing three seminars which follows the objective of the foundation “providing Japanese culinary experiences to visitors to Japan” and “advocating Japanese food culture and culinary traditions.”

As the first seminar Chef Naoyuki Yanagihara and Chef Yoshinori Tezuka, who have many experiences abroad gave lecture and demonstration on “dashi” and “nigiri”.

Chef Yoshinori Tezuka, 4^th generation owner chef of Tokyo based Oomorikaigan Matsunozusi, established in 1910, gave a lecture titled “Looking at Japanese Culture and Hospitality through Sushi”; about the history of sushi, sushi in Japan and abroad, also the experiences he has through guiding and nigiri experiences with foreign visitors.

Chef Naoyuki Yanagihara, Vice President of Yanagihara Cooking School of Traditional Japanese Cuisine, Edo Kaiseki Kinsaryu, gave a lecture titled WASHOKU for all ～Washoku to the World～”; definition of Washoku,  experience he had through giving lectures and demonstrations around the world as Japan Cultural Envoy, appointed in 2015, thorough explanation on dashi using konbu and bonito.

The participants could exchange information and deepen relationships while enjoying nigiri sushi and clear dashi soup of bamboo shoots.

The next special seminar will be held in on Wednesday, July 18. We are looking forward to having you then.

On March 25 and 26, Charity Dinner and Hero’s Dinner to support the victims of Napa and Sonoma fires, was held successfully at Single Thread Farm Restaurant in Healdsburg, California. Many participated the event and Soul of Japan could send 6 chefs from Japan.

According to Chef Kyle Connaughton, the owner chef of Single Thread Farm who has generously supported the event, said that the charity dinner raised over USD 500,000. – and it is still raising until now.

Overall, the event concluded with a tremendously high reputation. The 6 chefs from Japan has actively communicated well with the Single Thread Farm staff and thus, despite the limited time, they became a great team. The night before the charity dinner, the chef team could drive through the areas which suffered from the fire and by seeing the disaster area, the chef team realized the devastating seriousness of the disaster and the importance of the event.

Nothing would not have happened without the thoughtfulness and generosity of the members of Soul of Japan who has kindly supported the event. Soul of Japan fully appreciates all the understanding and cooperation of the members. In addition, many of the media attended the event and the activities of Soul of Japan has been widely introduced.

Soul of Japan wishes to continue to actively work with various perspectives under the principles of the foundation.