We are: Tokyo College of Sushi & Waskoku, London

The number of foreign visitors to Japan has increased approximately 3 times in these 10 years, from 10.4 million in 2013 to 31.9 million in 2019. Around 80% of all visitors to Japan said that eating Japanese food was the top reason for the visit. Interest in Japanese food is thus growing worldwide, and also in the United Kingdom, there is a growing consumer trend on Japanese food such as sushi, onigiri (rice balls), ramen, and katsu-curry and so on.

Then, what exactly is Washoku, registered as an intangible cultural heritage? It is a custom related to food based on the Japanese disposition to respect nature. Specifically, Washoku has four characteristics below.

The first is “A Rich Variety of Fresh Ingredients and Respect for Inherent Flavours”. Because Japan is a country that stretches over a long area from north to south, there is bountiful nature such as oceans and mountains as well as countryside. These factors mean that each region uses its own rich variety of local produce. Furthermore, developments in cooking techniques and knowledge as well as cooking utensils have all helped to bring out the full flavour of these foods, leading to the creation of outstanding local dishes.

The second is “Nutritional Balance that Supports a Healthy Diet”. The standard Washoku meal, comprised of one soup and three dishes –“ichiju – sansai” , is said to contain an ideal nutritional balance. Moreover, an emphasis on “Umami” over animal fats has led to health benefits for Japanese people, such as longer life expectancy and low obesity rates.

The third is “Expressions of the Beauty of Nature and Changing Seasons”. Another distinguishing feature of Washoku, is how the cuisine expresses the beauty of nature and the changing of the seasons. People enjoy the sense of the seasons by decorating dishes with elements like seasonal flowers and leaves, and by using seasonal furnishings and bowls.

The fourth is “An Intimate Relationship with Annual Celebrations such as New Year”. Japanese food culture is formed around its close ties to seasonal events. During festivals, we give thanks to the gods for the seasonal blessings from nature that we can enjoy with our families and communities, that in turn brings people together, deepening bonds.

These four characteristics embody the Japanese spirit of respect for nature in food, and I believe that Washoku could also contribute to the world from the perspective of sustainability.

With the global trend of Japanese food in the world, Tokyo College of Sushi & Washoku, London will be a place where students can learn authentic sushi and Washoku. The education and training of Japanese cuisine cooks overseas is a great significant initiative from the perspective of promoting and developing Japanese food and food culture. I hope that all of you who aspire to become Sushi & Washoku chefs will acquire the knowledge and skills necessary for Sushi & Washoku and the deep and diverse culinary culture of Washoku at this school.

I am confident that these advantages of Washoku will entertain, relax and makes your future restaurant guests happy. I would like to extend my warmest wishes to all of you for your success as chefs in the restaurant industry.