Taste of Japan culinary culture experience

The event shares typical features of Japanese culinary culture and introduces one of the most unique festivals in this country - the Giant Bluefin Tuna Cutting.

The "Taste of Japan" culinary culture takes place from July 24-28

Taste of Japan welcomed special guests including Japanese Ambassador Extraordinary and Plenipotentiary in Vietnam Yamada Takio, and Ta Quang Dong, Deputy Minister of Culture, Sports and Tourism.

Ambassador Takio said that Japan and Vietnam had many culinary similarities in terms of unique diversity, such as favourites from nature, seasonal fruits and events held throughout the year.

“Culinary culture is the foundation of the developing Japan-Vietnam relationship. Mutual understanding will be fostered through cultural exchanges, especially culinary exchanges, and is an indispensable factor for building good relations between the countries and people," the ambassador said.

In addition, the event also had the participation of Goodwill Ambassador of Japanese Cuisine Tomisawa Hirokazu. The appearance of Tomisawa takes place in the context that Vietnamese cuisine is attracting international attention, with Michelin, the 'Oscars' of the culinary industry, present here for the first time.

As a goodwill ambassador in a country with many Michelin-starred restaurants like Japan, Tomisawa appreciates the role of culture and cuisine in attracting international visitors.

He said that Japan's traditional culinary culture - Washoku was recognised by UNESCO as an intangible cultural heritage about 10 years ago. Thanks to this, Japanese cuisine has had the opportunity to promote and become popular with many international tourists, including Vietnamese.

“Food is culture. Many tourists come to our country because they love Japanese cuisine, contributing to promoting tourism and enhancing and exchanging cultural, economic and other fields," Tomisawa said.

The Giant Bluefin Tuna Cutting show at Hatoyama Restaurant

The Japanese culinary culture ambassador said that he has been to Vietnam five times and always learned many new things

“I have eaten many dishes and feel that Vietnamese cuisine is very delicious, and suitable for Japanese people and many other countries around the world. I will convey that in the activities in Japan and believe that diners will accept the creative fusion of Japanese and Vietnamese cuisine at my restaurant,” he added.

At the Taste of Japan event that took place at Hatoyama restaurant in Hanoi, Japanese culinary culture ambassador Hirokazu also gave a fish knife - one of the most sacred items for a chef - to Kyo Nguyen, head chef of the Hatoyama Restaurant system.

Right after that, chef Kyo Nguyen butchered a bluefin tuna weighing more than 100kg in the presence of guests and diners in attendance.

From now until July 28, Tomisawa will attend a series of kaiseki culinary events - a place honouring traditional Japanese food - at seven restaurants in Hanoi, Haphong, and Halong (Quang Ninh). These are three cultural centres, clearly showing the characteristics of exchange and integration between Vietnam and other countries.