Special feature


1. Introduction

Thank you for visiting our webpage on “Washoku.” Here you will learn information related to traditional Japanese cuisine, watch demonstrations of how to prepare dishes, and grow your interest in Japanese culture.
"Washoku" is the culmination of centuries of cooking practices in Japan. In 2013 it was designated as UNESCO Intangible Cultural Heritage in recognition of the involved social customs that have been passed down in Japan for over a thousand years.
It is not just special in Japanese history but it is also very healthy and something that can be made at home today.
Discover the world of Washoku by watching this brief message from H.E. KAWAMURA Yasuhisa, Ambassador of Japan to Canada.


UNESCO’s official Washoku site

2. Demonstration of Japanese Cuisine "Washoku"

Are you interested in making your own traditional Japanese dishes? Here you will find some useful tips, such as how to increase the absorption of nutrients, and how to prepare Japanese cuisine to make the ingredients more beautiful and delicious.
You can learn these things through the following four video demonstrations, each featuring dishes which are very familiar to Japanese people.
You can learn how to make miso soup with tofu and seaweed. For side dishes, there are videos of "green beans with sesame sauce", "green asparagus with Yuzu pepper sauce", and "simmered salmon".
Chef KAMIYA Kenji made sure that each dish can be easily prepared at home. Please enjoy watching these videos, and good luck preparing them yourself!
Miso soup with tofu and seaweed
Green beans with sesame sauce
Green asparagus with Yuzu pepper sauce Simmered salmon

Demonstrator: Chef KAMIYA Kenji

Chef Kamiya decided to become a chef when he was as young as 15 years old and went to high school where he studied culinary arts. After his graduation, he started his career at a Michelin-starred Japanese restaurant in Kyoto, Japan. Since then, he has been specializing in authentic Japanese cuisine for nearly 30 years. It is worth mentioning that he was awarded “Best Ambassador’s Chef” by the Minister of Foreign Affairs of Japan in 2019.

<Japanese Ambassador’s Residence Chef>
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